7/10/2008

Blueberry Muffins w/ Cream Cheese Icing


Our little cutie-patootie friend, Bennett, came to visit today. I asked him before they came what he'd like for a special treat. He replied, "Blueberry Cupcakes?". Well, I happen to be in the middle of 30 lbs. of blueberries (I'm canning blueberry sauce for waffles, etc., for my hubby) so I was happy to oblige! These muffins are to die for with any kind of berry. Try them once and I'm sure it will be your favorite muffin recipe!!

Blueberry Muffins
3 C. flour
1 1/2 C. white sugar
1 tsp. vanilla
1 tsp. salt
4 tsp. baking powder
2/3 cup vegetable oil
2 eggs
1 ¼ c. buttermilk
2 cups fresh blueberries
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine flour, sugar, salt and baking powder. Mix in oil, eggs, and buttermilk. (TIP: if you don’t have buttermilk on hand, add about 1 T. lemon juice to a cup of milk and let sit for about 5 minutes). Fold in blueberries. Fill muffin cups 2/3 full. Bake for 18 minutes. Frost with Cream Cheese Icing. Makes 24 muffins.

Easy Cream Cheese Icing
8 oz. cold cream cheese
5 Tbsp. softened butter
2 tsp. vanilla.
3 c. powdered sugar (or to taste)
Beat cold cream cheese, butter, and vanilla together until well blended. Slowly add powdered sugar, adding more depending on the thickness of frosting you want. Enjoy!


NOTES: I made the little "blueberry" garnishes out of chocolate. Just draw some circles with brown candy melts on wax paper, add a green stem. When dry, drop in a little purple. If you're feeling artsy, add a little drop of white in the circle for a highlight first. Let cool completely and peel off wax paper.