Wild Blueberry Cream Muffins
Wild Blueberry Cream Muffins are just one of many recipes that can use either fresh or frozen wild blueberries. Remember that even frozen, wild blueberries are better for you that fresh cultivated blueberries.
- 4 cups all-purpose flour
- 1 cup sugar
- 6 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 2 cups milk
- 1/2 cup butter or margarine melted
- 2 cups fresh blueberries or frozen blueberries*
- 1 package cream cheese 8 ounce, softened
- 1 egg
- 1/3 cup sugar
- Dash salt
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups.
In a small mixing bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375 degrees F for 18-20 minutes or until a toothpick inserted in muffin comes out clean.
Cool for 10 minutes before removing from pans to wire racks