BLUEBERRY CREAM CHEESE MUFFINS RECIPES

Simple, moist, and delicious! This is a basic recipe you can use as-is, or alter to make other flavors by adding ingredients (chocolate chips and cocoa, poppy seeds, etc).

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 13

• Ingredients

Nutrition Facts : Calories 374.2, FatContent 20.9, SaturatedFatContent 5.8, CholesterolContent 71.7, SodiumContent 352.8, CarbohydrateContent 40.4, FiberContent 0.9, SugarContent 14.8, ProteinContent 6.6

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Provided by Marian Burros

Total Time 40 minutes

Yield 12 muffins

Number Of Ingredients 10

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 260, UnsaturatedFatContent 3 grams, CarbohydrateContent 42 grams, FatContent 9 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 5 grams, SodiumContent 174 milligrams, SugarContent 25 grams, TransFatContent 0 grams