Tuesday, September 14, 2010

Blueberry Cream Cheese Muffins

Maya has officially started pre-school, which means we'll need to leave the house at 8:15 on Tuesdays and Thursdays now. This may make for a very rushed morning, so I decided to whip up some muffins, that I can grab out of the freezer in a pinch. This recipe, adapted from a Cooking Light recipe for "Raspberry Cream Cheese Muffins," is easy, and quite delicious. I would even go as far as to say that they almost taste like bakery muffin! They are really moist, light, and flavorful, with just the right blast of fruit andhint of cream cheese. I usually don't care for nuts in my baked goods, but this time, the walnut pack such a nice texture and taste, so I'm glad I chose to include them. By the way, this recipe makes 2 dozen muffins, and they are actually quite large. I made them a tad too small, and ended up with 27 muffins. I think I need a second muffin pan, so I can be sure to make 24, equally sized, larger muffins. This recipe is a keeper. Anyone want to come and share my leftover 23 with me?

Gorgeous batter.

Devoured by moms and Mayas alike.

Blueberry-Cream Cheese Muffins

Yield: 2 dozen (serving size: 1 muffin)

2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen blueberries (I used frozen, but any fresh or frozen berry would work)
1/4 cup finely chopped walnuts

Preheat oven to 350°.

Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

CALORIES 142 (32% from fat); FAT 4.7g (sat 2.4g,mono 1.3g,poly 0.7g); IRON 0.7mg; CHOLESTEROL 19mg; CALCIUM 31mg; CARBOHYDRATE 22.6g; SODIUM 138mg; PROTEIN 2.7g; FIBER 1.1g

Adapted from Cooking Light, JUNE 2003


  1. YUM looks amazing! I'm suprised you didn't use whole wheat flour...how come? Do you think that would work?

  2. I have been trying not to modify my baked goods until I try them the right way, first. I'm sure these would work with white whole wheat flour, but I'm sure they wouldn't be as light, and wouldn't have the same texture. That being said, I will give it a try next time. Just as a hint - it's doesn't usually work to substitute ALL whole wheat flour, when a recipe calls for white. It just doesn't seem to come out... good.