Alllmost Friday…alllmost Friday…I am so ready for the weekend. For 2 reasons really, 1. well, it is the weekend and who doesn’t love the weekend? 2. I will get to see my lion (Patrick)! Travel has kept us apart this week, and this week has suuuure been a long one. I have a feeling the weeks are going to get even longer too because one of my co-workers gave his 2 weeks notice on Monday so that means more work for me. Yikes! I feel like I am already running at full throttle…
In other news, I get to see one of my best friends Tamara in 2 weeks! I cannot wait!! She lives in Arizona and I miss and love her to pieces. We are going to meet at Penn State for the Alabama game, I am SO excited! It is so hard to be away from your close friends. We are so spread out these days. Arizona, Pennsylvania, Kansas, Connecticut…whew. We are all over! So getting to see her is going to be a real treat! 😀
Anyways, I have another great blueberry recipe for you. This has to be one of the better muffin recipes I have tried. I love the spices in it and the cream cheese makes it moist and delicious. My lion seemed to enjoy them as he devoured 2 of them as soon as he walked in the door and then another 2 on his way out. hehe 😉
- 2 cup all-purpose flour
- 3/4 cup sugar
- 2 tablespoons toasted wheat germ
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 1/2 cup fresh blueberries
- 1/3 cup butter, softened
- 8oz of lite cream cheese, softened
- 1/2 cup skim milk
- 2 large eggs
- 1 teaspoon vanilla extract
- cooking spray
- 1 1/2 tablespoons sugar
Preheat oven to 425º
Spoon the flour, sugar, wheat germ, backing powder, salt, cinnamon, and nutmeg into a bowl and whisk together to combine. Make a well in the center of dry mixture.
Place blueberries into a small bowl and sprinkle about a tablespoon of flour into them and toss together. Remember this trick I taught you? This helps the blueberries grab onto the dough and not sink in your muffin mix.
Place butter and cream cheese into a mixer and beat on high speed for about 1 minute or until blended together well. Add milk, eggs, and vanilla to butter mixture and beat to combine. Add butter mixture to the flour mixture and stir together until just moist. Gently fold in the blueberries.
Spoon batter into muffin cups coated with cooking spray. Fill the cups to just almost full. Sprinkle the tops of the muffins with 1 1/2 tablespoons sugar evenly. Bake for about 15 minutes or until muffins spring back when touched lightly in the center. Cool in pans for 5 minutes and then cool completely on wire rack.
I love how much they puffed up when they cooked. I love a nicely shaped muffin, makes it that much more appetizing to me. Personally, if I see a muffin and it is flat on top I am not going to go for it. That could be because I am a muffin separator. Yup, you heard right. I normal split the muffin in two sections, the top and the bottom. Not down the middle but the top and the bottom. The tops are the best part! Normally because that is where all the yummy toppings are, if any…hehe 😉
Try them out, I promise they won’t disappoint! Have a great Thursday!