Blueberry Cream Cheese Muffins

You NEED these muffins in your life !!

5 oz cream cheese
1/3 cup butter, at room temperature
1  1/2 cups sugar
2 tsp vanilla
2 eggs
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
2 cups blueberries (fresh or frozen)

Cream the butter and cream cheese together in a large mixer bowl. Add sugar, vanilla and eggs. 

Combine flour, baking powder, soda and salt. Add to the batter alternating with the buttermilk in 2 or 3 additions until fully combined.

Mix 2 tsp of flour with the berries and gently fold into the batter. I used some store bought and some wild blueberries from our Algonquin park camping trip, all frozen.

Fill muffin papers 2/3 full. Makes 24 medium or 21 medium and 12 small muffins. The batter seemed pretty thick to me but it must have been because of the cream cheese.

Bake at 350 F for 25-30 minutes (15-20 minutes for small)

Makes a wonderful muffin that you could pass off as a cupcake!