I found a recipe for Blueberry & Cream Cheese Muffins in the June 2012 issue of Glamour magazine, which I intended to try. However, I inadvertently made this recipe my own by improvising on ingredients and compensating for mistakes when reading the directions. Luckily they turned out great!
- 14 T. butter
- 6 T. vegetable oil
- 2 c. sour cream
- 6 large eggs
- 3 c. buttermilk
- 7 c. all-purpose flour
- 2 T. baking powder
- 2 c. superfine sugar
- 1/2 tsp. salt
- 4 c. blueberries
- 8 oz cream cheese
- Turbinado sugar, for garnish
- Line a muffin pan with wrappers; preheat oven to 400 degrees.
- Melt butter in a medium nonstick pot over low heat. Remove from heat and let cool a bit. Whisk in oil, sour cream, vanilla, eggs and buttermilk.
- Sift flour and baking powder into a large bowl. Stir in the sugar and salt, then make a well in the middle.
- Pour the wet mixture into the flour well. Lightly fold in the dry ingredients into the wet using a wooden spoon or rubber spatula until the mixture just comes together.
- Drop a few berries into the bottom of each muffin cup, then spoon batter on top, fill about half-way. Drop a few more berries and 1 teaspoon of cream cheese then add remaining batter to fill the cup. Drop additional berries on top and add another teaspoon of cream cheese to the top.
- Bake muffins for 18 to 20 minutes. Remove from the oven and sprinkle with Turbinado sugar. Let cool in pan for 10 minutes, then transfer to a rack and let completely cool.
This recipe should make about 48 muffins, though I intended to only make 24. The mistakes I made when reading the recipe caused me to somehow double the ingredients. That or the original recipe portions are wrong.
The original recipe called for yogurt, which I didn’t have. As I did have sour cream, I used that instead. Also I accidentally added half a cup too much flour. The dough would not come together at all for me so I kept adding buttermilk until I felt as though the dough was the right consistency. I imagined it would only take 1/2 to 1 cup of buttermilk. Instead it took three cups!
I opted not to fold the blueberries into the batter and instead strategically place them in the muffin cups, which takes longer but I believe is worth it. Blueberries tend to get crushed easily or lump together when used in baking breads and muffins – in my experience. I once made Fresh Blueberry Pound Cake with Lemon Glaze that was to die for – buuuuuuuuut all the blueberries congregated at the bottom of the bread (because I mixed them into the batter).