1 cup all-purpose flour
1/2 cup granulated sugar
baking powder
baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
large egg
1/2 cup milk
vanilla extract
1 cup fresh blueberries (or frozen, if not in season)
4 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp lemon juice
Zest of 1 lemon (optional)
1/2 tsp cinnamon (optional)
5. Fold in the fresh blueberries until evenly distributed throughout the batter.
6. In another bowl, mix the softened cream cheese, powdered sugar, lemon juice, and lemon zest (if using) until smooth and creamy.
7. To assemble the muffin cups, fill each muffin liner with about 2 tablespoons of muffin batter. Then add a small dollop (about 1 teaspoon) of the cream cheese mixture in the center of each cup. Top with another layer of muffin batter to cover the cream cheese.
. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).