These Blueberry Lemon Cream Cheese Muffins were a warm, cozy treat. Our Il Fusti Lemon Olive Oil added zest and citrus, which blended smoothly with the sweetness and tartness of the blueberries and cream cheese. If you are looking for an easy baked good, try this!
Ingredients
- 1 cup unbleached all-purpose flour
- 1 ¼ cups buttermilk
- 1 cup white sugar
- ½ cup honey
-
¼ cup Il Fusti Lemon Olive Oil
- 1 egg, lightly beaten
- 1 ½ cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 cup blueberries
- 1 (8-ounce) package of cream cheese, softened
- ½ cup white sugar
- 1 ½ tablespoon unbleached all-purpose flour
- 1 egg
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
-
In a large bowl, combine 1 cup of unbleached flour with buttermilk; let stand for 5 minutes. Mix in 1 cup of sugar, honey, Il Fusti Lemon Olive Oil, and egg. Combine whole wheat flour, baking soda, and salt in a small bowl. Stir into white flour mixture just until moistened. Gently fold in the blueberries. Fill muffin cups with one tablespoon of muffin batter, and one tablespoon of filling. Top with one more tablespoon of muffin batter.
- To make the filling: In a medium bowl, combine cream cheese, 1//2 cup sugar, 1 1/2 tablespoon flour, egg, sour cream, and vanilla. Blend until smooth.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
This recipe was adapted and sourced directly from AllRecipes.Com.
