Phenomenal Phoods

Blueberry Cream Cheese Muffins

Ingredients:

For the muffins

• 2 1/2 cups all-purpose flour
• 1/2 Tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup salted butter, melted
• 1/2 cup vegetable or canola oil
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 eggs
• 3/4 cup buttermilk
• 1 1/2 cups blueberries

For the cream cheese and jam filling

• 4 ounces cream cheese, softened to room temperature
• 4 ounces blueberry jam

Instructions:

1. Make the muffin batter. Whisk together 2 1/4 cups of the flour with the baking powder, baking soda and salt in a small bowl and set aside.
2. In another small bowl, toss together the remaining 1/4 cup of flour with the blueberries.
3. In a large bowl, whisk together the sugar, melted butter, oil, vanilla, lemon zest, eggs and buttermilk.
4. Add the dry ingredients to the wet ingredients, stirring with a wooden spoon or spatula just a few times until combined. It's fine if there are some streaks of flour left. Do not over mix!
5. Gently fold in the flour coated blueberries.
6. Let the batter rest for 10-15 minutes while you preheat the oven to 375 degrees F. and make the filling.
7. Make the filling. To make the filling, use a mixer to beat the cream cheese until smooth. There should be no lumps. Add the blueberry jam and mix to combine.
8. Assemble and bake. Line a muffin tin with 12 muffin papers. Fill each 2/3 of the way with the prepared batter. Add about a 1 teaspoon scoop of the jam and cream cheese filling. Top with more batter to fill the muffin cup all the way to the top. Add an additional teaspoon of the jam mixture to the top of the muffin and use a toothpick or knife to gently swirl it on top.
9. Bake at 375 degrees F. for 20-22 minutes or until a toothpick or knife comes out with just a few crumbs clinging to it. Check a couple of places to make sure you aren't hitting a juicy blueberry.