As much as I love muffins and cupcakes I never made Blueberry Muffins before. I don't even know why exactly...most likely because I am not a huge fan of fruity bits in cakes or ice cream or anything in general. But S loves blueberries and we still had some in the freezer so I thought I'd give it a try. And guess what? I love them!
Last week I was experimenting with a Torta Margherita recipe and on Tuesday I decided to adapt my Torta Margherita recipe and in the end I came up with this Blueberry Muffin recipe. The muffins turn out very cake-like and dense but not dry or hard. Adding baking powder only and not baking soda (Natron) makes them not too spongy. But absolutely delicious ;-) I added about 125 g frozen blueberries which turned out to be way too less. So next time I am definitely going to add twice as much to make them more berry-ish.
(makes 12 cupcakes)
100 g Butter (at room temperature)
125 g Sugar
275 g All-purpose Flour
100 g Cream Cheese
125 g Frozen Blueberries (next time I'd use twice as much)
1 tsp. Baking Powder (not Baking Soda/Natron)
1 tbsp Lemon Juice
- Preheat oven at 365°F (185° C). Prepare cupcake pan with paper liners.
- Beat butter (make sure it has room temperature) with sugar until light and fluffy, about 5 minutes.
- Add eggs, one at a time and continue beating after each egg for at least 30 seconds.
- Add creme cheese, vanilla extract and lemon juice and incorporate.
- Mix flour with baking powder and sift if it is clumpy. Add to the batter mixture and combine everything but make sure that you do not overbeat it.
- Add the blueberries and incorporate them carefully with a spatula.
- Scoop batter in cupcake pan lined with cupcake papers. Bake at 365°F (185° C) for about 25 to 30 minutes until wooden toothpick comes out clean.