Lemon Blueberry Cheesecake Muffins

Lemon Blueberry Cheesecake Muffins

     I couldn't make up my mind one day between blueberry cheesecake or blueberry muffins...

Dry

2 1/2 cups All Purpose Flour  

½ tsp salt

4 tsp Baking Powder

¼ tsp Baking Soda

Twice sifted together in medium bowl

Wet

2 cups Sugar

3 whole Eggs
1/4 cup Milk

1 ½ 8 oz package Cream Cheese room temp

3/4 stick (6 tablespoons) Butter (unsalted) room temp

Zest of 2 Lemons

Juice of 2 Lemons - about 1/2 cup

Non Stick Spray or Muffin Liners

1 Pint Fresh Blueberries

Cream sugar, butter and cream cheese in mixer with wisk. Start on low setting, move gradually to med. high.

Add zest and lemon juice, mix on low


Add milk, mix on low

Add 1 egg at a time, start on low setting, and move gradually to med. high.

Low setting on mixer, add sifted dry ingredients slowly, about ½ cup at a time, until completely blended, move gradually up to medium until blended, but do not overblend or muffins will be more like biscuits.

Remove bowl from mixer.

Carefully fold in blueberries.

Fill sprayed or lined muffin tins ¾ full, bake in pre-heated oven 325* for 35-40 minutes for regular muffins or 40-45 minutes for jumbo. Toothpick should pull clean. Tops will be a light golden brown. Oven temps can vary and time may vary slightly.

Recipe makes one dozen jumbo muffins, or 2 dozen regular muffins.