Emmalyn and her parents, Amie and Ted, will be showing us how to make this magical and delicious muffin recipe.
Ingredients:
Dry
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp cinnamon
- 1/2 tsp salt
Wet
- 1 block (8oz/226g) cream cheese, softened to room temperature
- 1 stick (1/2 cup) unsalted butter, softened to room temperature
- 1 cup brown sugar
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
Other
- 1 cup blueberries
- 1 tsp all-purpose flour
- 1 tsp oil
Equipment:
- 12-cup muffin pan
- Cooling rack
- 12 paper muffin cups
- Hand or electric mixer
- Big and small mixing bowls
- Small bowl for blueberries
- Small bowl for oil
- Oil brush
- Knife
- Chopping board
- Spatula
- Ice-cream scoop
Instructions:
Heat the oven to 375 degree F.
Use oil to lightly grease the top of the muffin pan so the muffins will not stick to the pan after baking. Place paper muffin cups on the pan.
In a small mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
In a bigger bowl, mix together (using hand or electric mixer) the following: a) cream cheese, butter and sugar, b) add eggs one at a time, c) add milk and vanilla extract
Using a spatula, stir the flour mixture into the egg mixture just until all the ingredients are wet. Be careful not to overmix.
In a small bowl, mix blueberries and 1 tsp flour so they will not sink to the bottom of the batter.
Use a spatula to gently mix the blueberries into the batter.
Use an ice-cream scoop to scoop the batter into the prepared pan until the muffin cups are full.
Place the muffin tray in the oven and bake for about 18-20 minutes. You can tell if the muffins are done by sticking a toothpick into the center of one or two. If the toothpick comes out clean, the muffins are ready to take out.
Let the baked muffins cool in the pan for 5 minutes before turning them out on a cooling rack.
Store in an airtight container for up to 3 days or freeze for up to one month.