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Ingredients
- 4 cups all purpose flour
- 1 3/4 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces cream cheese, softened
- 2 1/2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 4 teaspoons almond extract
- 4 large eggs
- 1/2 cup melted butter (unsalted please)
- 1 cup milk
- 1/2 cup plain Greek yogurt
- 2 1/2 cups fresh blueberries (could use frozen I would assume in the off season; just use them still frozen, not thawed)
Preparation
Step 1
Preheat the oven to 350 degrees. Grease 30 muffin cups or line with paper or foil liners.
In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Stir well and set aside for now.
In another large bowl,beat the cream cheese until smooth. Add the eggs, lemon juice, vanilla extract and almond extract. Beat well.
Add in the melted butter. Beat well. Add the milk and yogurt. yep; you guessed it. Beat well :-P
Gently fold in the blueberries. Fill muffin cups 3/4 fill (do not do what I did and overfill them. Oops? and bake at 350 for about 30 minutes or until a nice golden brown. Cool on a wire rack for 15 minutes. Eat.