Bear has been like a kid in a candy store with all this fresh fruit around, and the thing he keeps coming back to is fresh blueberry muffins. It’s easy to see why. Talk about the biggest reward for the smallest effort. It takes no more time than mixing up a Betty Crocker cake, but the difference between a storebought muffin and a homemade one is just incalculable. My goodness, when you bite into a blueberry and the whole thing just explodes in your mouth? That’s worth a whole lot more trouble than this.
After trying a couple of variations, Bear decided that his dream muffin would have some cream cheese involved. We thought about adding it to the batter and debated over whether or not a muffin could have frosting. But then in a bit of what I can only describe as inspiration, we thought of adding it as a filling. That was a very very good idea.
Bear’s Blueberry Cream Cheese Muffins
For the muffins:
12 1/2 ounces all purpose or bread flour
teaspoon baking soda
teaspoons baking powder
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup yogurt
1 1/2 cups fresh blueberries
For the filling:
8 oz cream cheese
1 C powdered sugar
1 Tbs milk
Preheat oven to 400 degrees.
Sift together all the dry ingredients except the sugar. Set aside.
In a large bowl, whisk together the sugar and wet ingredients. Add the dry ingredients to the mixture, and stir. Add blueberries and fold in gently. Set aside.
Using a hand blender or mixer, beat together the cream cheese, powdered sugar and milk. Add more sugar if necessary to make it as sweet as you prefer.
Fill greased muffin tins a little less than halfway full with the blueberry mixture. Add a dollop of cream cheese, and then top with more muffin mix until the muffin tin is just below full.
Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and remove the muffins from the tin to cool.