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Ingredients
- To make Vanilla-Cinnamon Sugar:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 large egg
- 1 cup warm whole milk
- 3 tablespoons maple syrup
- 1/8 tsp. salt
- 1/2 cup fresh blueberries
- Vanilla-Cinnamon Sugar (recipe follows)
- Blueberry-Cream Cheese spread (recipe follows)
- 4 cups sugar
- 1 tablespoon ground cinnamon
- 1 vanilla bean, split lengthwise
- To make Blueberry Cream cheese Spread:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 tsp. vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon fresh lemon juice
Preparation
Step 1
Muffins:
Preheat oven to 375 degrees. Line 1 (12-cup) muffin pan with paper liners.
In a medium bowel combine flour, baking powder, egg, milk, syrup and salt. Beat at medium speed with an electric mixer just until combined. (Be careful not to overbeat because the batter is supposed to be very thin.) Gently fold in blueberries. Drop by spoonfuls into prepared muffin pans and sprinkle with Vanilla-Cinnamon sugar.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. (To make mini muffins, bake at 375 degrees for 10 minutes). Let cool in pans for 2 minutes. Remove from pans and cool completely on a wire rack. Serve with blueberry cream cheese spread.
Vanilla-cinnamon sugar:
In a medium bowl combine sugar and ground cinnamon stirring to blend. Add vanilla bean covering with sugar mixture. Transfer sugar mixture to an airtight container. Place in a cool, dark place. Twice a day shake container to distribute vanilla essence. Replace sugar as used. Store in airtight container up to 3 weeks.
Blueberry Cream Cheese Spread:
In a medium bowel combine cream cheese, confectioners' sugar and vanilla; beat at medium speed with an electric mixer until smooth. In a small bowl toss together blueberries and lemon juice. Pour over cream cheese mixture and chill 2 hours.