Blueberry Cream Cheese Muffins

Excuse the delay on posting some recipes.

I was recently honored with a new cookbook for my upcoming birthday (cough cough:)) in June that has me all excited. If you're curious, check out the website and order one- you won't be sorry!

Anyways, when I flip through a new cookbook and like the looks of what I see, it becomes my go-to for the next month. Case in point! We've already tried 5 recipes from this gem and so far, it's all been spectacular! Tonight we tried out Bob's Famous Rootbeer Malts. Oh heaven help me!

There was a very nice rainy afternoon last week that screamed for muffin-making, thus, blueberry cream cheese muffins were our first tester and hmmm mmm mmm, yum!
The outcome was fabulous, but seriously, I nearly consumed the entire bowl of batter; think sugar cookie-like in taste. My toddler downed two right from the oven. We were all in blueberry muffin bliss.

Blueberry Cream Cheese Muffins

Keeping Up Cookbook

1/2 cup butter, softened

1 1/4 cups sugar

2 eggs

1 tsp vanilla

2 1/2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup buttermilk or milk

1 1 /2 cups fresh blueberries (or frozen)

1 tsp lemon zest

1 8 ounce package cream cheese, cut into small cubes

Cream together butter and sugar until light. Mix in eggs and vanilla. With the beater stopped, add dry ingredients and turn mixer on slowly while adding buttermilk slowly until it all comes together (do not overmix). By hand, gently fold in blueberries, zest, and cream cheese cubes, breaking up any large cream cheese cubes with a spatula. Spoon batter into 16-18 well-greased muffin cups. Make crumb topping.

Crumb Topping

1/4 cup sugar

1/4 cup flour

2 tbsp cold butter

Prepare by stirring sugar and flour together. Cut int butter with a fork until the mixture is crumb-like. Sprinkle generously on the top of muffin batter. Bake muffins in a 350 degree oven for about 20-25 minutes.