Wednesday, September 18, 2019


adapted from :
serves :    12-14 muffins

Ingredients :

1/2  cup  vegetable oil
1  cup  granulated sugar
4  oz.  cream cheese,  room temperature  (about  112.5 gm)
1  egg  (large)
1  tsp  vanilla extract
1/2 - 1  tsp  lemon zest  (optional, but yum)
1 1/2  cups  all-purpose flour
1 1/2  tsp  baking powder
1/4  tsp  salt
1/2  cup  buttermilk  (me :  1/2 cup fresh milk + 1/2 tbsp vinegar =  let sit for 10 minutes until it curdles)
1  cup  blueberries,  plus more for pressing onto tops

Instructions :

1.  Preheat oven to 375'F/190'C.
2.  Place cupcake liners into the cupcake trays.  Set aside.
3.  In a large bowl, combine vegetable oil, sugar and cream cheese.
4.  Mix in egg, vanilla extract and lemon zest.
5.  In a separate bowl sift together flour, baking powder and salt.
6.  Combine dry ingredients into the wet alternating with the buttermilk.
7.  Carefully fold in blueberries.
8.  Pour batter into prepared muffin tin.
9.  Press a few blueberries onto the top of the batter.
10.  Bake for about 15-20 minutes until done.
11.  Remove from oven and let cool in pan until pan is warm.
12.  Remove muffins and place on a cooling rack to finish cooling.
13.  Serve warm !!!

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