I had some cream cheese in the fridge calling my name, and I really wanted to try the cream-cheese-cake-mix cookies that I keep seeing around, but no cake mixes in the house. Muffin mix we had, though.
Thus: Blueberry Cream Cheese Muffin Tops
Today we are packing for a trip to 'the lake' - my grandparent's lake house in Wisconsin. My grandparents had ten children, who each had a multitude of their own, who are now also procreating (mini-muffins). The result being hoardes of bodies at the lake house every weekend - Father's Day weekend would be no exception. And since we are bringing mini-muffin #3 up for the first time (!), there will be no end to the visitors. Honestly, though, there is nothing more fun than visiting with all the family, and we don't get to do it that often.
So I'm making some more of these to bring with us. (Muffins and a new baby? We will be the most popular visitors ever.)
Disclaimer: This recipe made about 25 muffin tops. The first batch (at my house, with the five of us) was all gone within 24 hours. The second won't last nearly that long.
|Awkward Kitchenette: Blueberry Cream Cheese Muffin Tops|
Blueberry Cream Cheese Muffin Tops
4 tablespoons of butter
1 8-oz pkg cream cheese
1/2 cup sugar
1 pkg blueberry muffin mix
1 pkg blueberries (from the muffin mix)
Step 1: Pre-heat oven to 350 degrees. Cream (haha) cream cheese and butter until 'creamy'.
Step 2: Add eggs and sugar. Mix until 'fluffy'.
Step 3: Gradually add muffin mix until 'batter-y'.
Step 4: Rinse & drain blueberries. Stir in gently. Or, if you like your muffins blue, like me, just use the mixer.
Step 5: Drop tablespoons of batter on cookie sheets.
Step 6: Bake at 350 for 10 minutes.
Step 7: Cool on a wire rack.
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