Yesterday I was craving a blueberry muffin. I started searching for a blueberry and sour cream muffin recipe, but then stumbled upon this one.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1 large egg
1/3 cup skim milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
Cream cheese filling:
3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar
Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.
Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.
In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you canâ€™t see the cream cheese filling.
Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.
Makes 9 regular size muffins
Did I change anything? The recipe called for sprinkling turbinado sugar on top of each muffin. I left it out just to reduce our sugar intake a little.
What did the family think? I am the only one who has had one so far since everyone else is asleep, but I will tell you they are fantastic. I love the cream cheese in the middle, but if for some weird reason you don’t like cream cheese, I think they would be good without the cream cheese as well.