Blueberry Cream Cheese Muffins

I love muffins. Bimmer Man loves muffins and as it turns out, I usually get a request once a week to make them (do I actually make them? Sometimes...)

Lately blueberries have been on sale at Cub Foods so I wanted to make some yummy muffins. And of course with cream cheese, who doesn't love cream cheese?

In the original recipe there's no cream cheese and I generally mix it into the batter. However, I completely forgot to toss in the softened cream cheese so I ended up dropping 1 - 2 teaspoons of it onto the top of each muffin, much like my favorite Pumpkin Cream Cheese Muffins.

Enjoy!

Grandma's Blueberry Lemon Muffins

From the Sister's Cafe

2 cups flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

zest of one lemon

1 egg

1 cup milk

1/2 cup shortening (or butter)

1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):

1/2 cup butter, melted

1 Tb lemon juice

1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.