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Ingredients
- 2 c. Cake flour
- 3/4 c. Sugar
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 pch Salt
- 3 ounce Cream cheese cubed
- 2 tsp Lemon juice
- 2 tsp Vanilla extract
- 2 whl Large eggs
- 4 Tbsp. Warm melted butter
- 1/2 c. Lowfat milk
- 1 c. Blueberries
Directions
- Adjust oven rack to middle position. Preheat oven to 350 degrees F. Line the c. of a muffin tin with 12 paper liners. Set aside.
- Combine flour, sugar, baking pwdr, baking soda, and salt in a mixing bowl. Stir well; set aside.
- Using metal blade, process cream cheese, lemon juice, and vanilla in food processor till smooth.
- Add in Large eggs and process 15 seconds. Scrape down side of container with a spatula. With processor running, pour warm melted butter through food chute within 10 seconds. Process another 10 seconds. Add in lowfat milk and process 5 seconds.
- Add in dry ingredients to container and mix with 4 to 6 half-second pulses. Add in blueberries and mix till all are incorporated into batter, usually with 3 or possibly 4 half-second pulses. (Or possibly use a spoon to fold them in, if you prefer your berries whole.)
- Pour an equal amount of batter into each muffin c., filling each about 3/4 full. Bake 30 min. Cold on rack 15 min.
- Makes 12 muffins.
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