Hey all! Sorry for my brief absence but I wasn’t feeling very well last week. All the weather changes — rainy and cold to hot to cold again — wreaked a little havoc on me. It made me a feel a little menopausal and I’m not ready to go there. 😀 I had this post 80% ready-to-go for last Thursday but lacked the 20% to finish it and MaxE does not know how to type. LOL! I’m here all week, folks! Now where was I? Ah, yes … food, glorious food and friends.
When I put together my favorite movies featuring women, I naturally thought of all my girlfriends. And one of our favorite things to do is break bread together, especially brunch with lots of mimosas to keep us going. Typically, we go out to eat, although I hosted brunch on my rooftop patio last summer, which I enjoyed and will do again. With that in mind, I craved some brunch-like dishes and found these utterly amazing blueberry muffins.
Why These Blueberry Muffins Are the Very, Very Best
Oh, let me count the ways for you.
- Easy to make; easy to eat.
- Super moist and tender.
- Easy to reduce or double the recipe
- Freeze well and reheat beautifully.
- Impressive looking and will WOW anyone you chose to share a muffin with.
- Did I mention delicious? Just checking.
It’s true: I am a carb-o-holic, so my deep affection for these muffins is probably not shocking. The flip side means I also know what good bread tastes like. And people, this is good bread.
Gorgeous. Right? Admit it — you want to lick the screen. I understand. These are truly some of the best blueberry muffins I have ever made.
Best Blueberry Muffins
Makes 24 muffins
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 cups fresh blueberries
- Preheat oven to 350 degrees F. Line two 12-cup muffin tins with cupcake liners. Set aside.
- In a large bowl, cream together cream cheese, butter, and sugar with an handheld mixer until fluffy, 1-2 minutes. Add eggs, vanilla and buttermilk and blend until well-combined, scraping down the sides of the bowl as needed.
- In a separate, medium bowl, add the flour, baking powder, baking soda and salt and stir together.
- Add the dry ingredients to wet ingredients and lightly stir together. There will still be dry streaks, which is fine. Add the blueberries and mix until just combined. Do not overmix. The batter will be slightly lumpy.
- Divide the batter evenly among the muffin cups (each cup will be approximately 3/4 full). Bake for 14-17 minutes until the tops spring back lightly to the touch. (Mine took closer to 19 minutes so be mindful as oven’s vary but start testing at 14 minutes.)
- Remove the muffins and cool completely. Store in an airtight container at room temperature or refrigerate. These will keep for several days and also freeze beautifully.
These muffins are still quite pale when fully baked so don’t judge doneness by color. The muffin tops soften a bit as they store but still taste phenomenal. They taste like fresh when reheated for 10-15 seconds, even after several days.
Recipe from Mel’s Kitchen Cafe.
These muffins make the perfect addition to any brunch or breakfast or just as a special treat. I feel them calling to me, “Oh, Tanya. Please devour me now.” If you insist. 😀
What’s your favorite brunch or breakfast dish?