Blueberry Muffins with Cream cheese

I love muffins.

They’re like fast food don’t you think? You can go from wanting a warm soft muffin to actually biting into one in under an hour. No special equipment needed. No ‘whip butter and sugar until light and fluffy’ routine. Frosting is optional. And best of all, you can eat them warm, right out of the oven.

The flavor combinations are endless but I do have a favorite. And it’s this one.

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There really is no substitute for fresh berries. But I haven’t seen fresh blueberries in like, a million years. Once in a blue moon, I do spot a pack of fresh berries at the specialty grocery store. Imported of course. I stare and sigh and gape at them. But I don’t buy them anymore. Blowing up a week’s grocery budget on a small pack of berries just doesn’t make sense.

So now I do the next best thing. I buy dehydrated berries. They’re readily available all year round and when you re-hydrate them they’re (almost) as good.

I know there are tonnes of blueberry muffin recipes out there and everyone has their favorite. I’m yet to find mine but I felt the Pioneer Woman recipe would be a good starting point. No butter plus a whole cup of yogurt? SOLD!

I did not tweak this recipe too much but I did add my own cream cheese glaze to it.

Boy was it great! It was knock-your-socks-off great! No kidding.

You’ll Need

For the Muffins

  • All purpose flour – 3 cups minus 2 tbsp
  • Baking powder – 2 tsp
  • Baking soda – 1 tsp
  • Salt – just a pinch
  • Sugar – 1 cup
  • Vegetable oil – 1/2 cup
  • Egg – 1
  • Yogurt – 1 heaping cup
  • Vanilla essence – 1 tsp
  • Blueberries – 2 cups (re-hydrated) or use fresh if available

Cream cheese glaze

  • Cream cheese – 180 grams
  • Icing sugar – to taste
  • Orange zest – 2 tbsp (zest of one medium sized orange)

Process

Preheat the oven to 190 degree Celsius

Sift flour, baking powder, baking soda and salt into a bowl and keep it aside

With a hand held mixer or using a whisk and a little elbow grease, mix the sugar, oil, egg, yogurt and vanilla in another bowl. It should be thoroughly combined…like this.

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Ad the dry ingredients to this and stir just until it is combined. Do not over mix the batter. Add the blueberries and stir a couple of times. Your batter will now look like this

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Line your muffin tin with paper liners – the prettier the better.

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Scoop batter into the paper liners till they are 2/3 full. Bake for about 12 to 15 minutes, turning the pan around once in between. At the 12 minute mark, check if they are done by inserting a toothpick in the center of a muffin. It should come out clean. If not, bake for a further 2 minutes and repeat the test. Do not over bake or you’ll end up with a pretty dry muffin.

Once they are done, cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.

While the muffins are baking, you can quickly whip up your cream cheese glaze. No special equipment needed. Just add cream cheese, sugar and orange zest to a bowl and whip until smooth. I used salted cream cheese so I had to add a little more sugar to balance out the salt. You can add as much or as little sugar as you want.

If you’re feeling fancy, take a piping bag fitted with a small round nozzle, fill it up with the glaze and inject the glaze in the center of the cooled muffin. The muffin top will expand slightly as you fill it up but stop once you see faint cracks developing in the top. A muffin explosion is very hard to clean!

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If you don’t want to bother with bags and tips, just carve a small hole in the center of the muffin with a knife, fill it up with glaze and plug the hole with the muffin bit you cut out.

When you bite into a filled muffin…this is what you will be rewarded with. Mmmmmm…..so good!

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