Blueberry Cream Cheese Muffins

 I was having issues this weekend finding a recipe that I could use. I wanted a cream cheese batter - not cream cheese in the middle or plopped on top. And when this girl wants a cream cheese batter, this girl will do pretty much anything to find a recipe that's easily adapted to CREAM CHEESE.

Adapted from this Best Blueberry Muffins Recipe

Blueberry Cream Cheese Muffins

• 1/2 cup butter or 1/2 cup margarine, at room temp 
• 1 package of cream cheese 
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
• 2 cups all-purpose flour
• 1/2 cup milk

1. Heat oven to 375°.
2. Grease 18 regular-size muffin cups (or 12 large size muffins).
3. In bowl or stand mixer, mix butter until creamy. Add sugar and cream cheese and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. Add in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups.
9. Bake 20 to 30 minutes, until golden brown and springy to touch.

And I'd like to link up to Lisa's Sweets For a Saturday #10