Blueberry 'n Cream Cheese Muffin Crowns
Yield: 12 muffin crowns
Ingredients
Muffins
- 1 1/4 cups granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1/4 cup water
- 2 cups fresh blueberries or frozen, thawed and drained
- 1 (8 ounce) package cream cheese
- 1 teaspoon grated lemon rind
Crumb Topping
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon grated lemon rind
- 2 tablespoons butter
Instructions
Muffins
- Cream sugar and butter until light and fluffy.
- Add eggs, one at a time, mixing well.
- Combine 2 cups all-purpose flour, baking powder and salt.
- Add to creamed mixture alternately with milk and water.
- Toss blueberries in remaining flour; fold into batter with cream cheese and lemon rind.
- Pour into greased and floured muffin crown pan, filling each cup to the top rim.
- Sprinkle Crumb Topping over batter.
- Bake at 350 degrees F for 15 minutes.
- For best results, cool for 20 to 30 minutes before removing.
Crumb Topping
- Combine sugar, flour and lemon rind.
- Cut butter into mixture until it resembles coarse crumbs.