Blueberry Cream Cheese Muffins: CRAZY COOKING CHALLENGE

CRAZY COOKING CHALLENGE #8
Blueberry Muffins

Blueberry Cream Cheese Muffin

I can't believe this challenge has been going on for 8 months now, and each month I fall in love with all the recipes we post. This month we are baking together; Blueberry Muffins. Our challenges are comfort food at it's finest. This CRAZY COOKING CHALLENGE is still as exciting as it was the first month, if you haven't heard of this yet, then you MUST READ ALL ABOUT IT!

Wondering what the CRAZY COOKING CHALLENGE is? Want to join the CRAZY COOKING CHALLENGE? If so, we'd love to have you. Just click on the button above or the tab and fill out the form. You will then be sent an email with all the details. Only participants of the CRAZY COOKING CHALLENGE will be able to have their recipes linked-up, so if you missed this month please come join us for next month when we will be searching for the ULTIMATE Grill Cheese Sandwich.

My recipe for blueberry muffin recipe comes from Healthy Food for Living. This was my first visit over there and I just LOVED all her photos from these blueberry muffins she made (I think I need a photo lesson from her... as I am still very much an amature as far as food photography goes). I think the pictures sold me and I didn't even look any further at the recipe and then when I went to make the recipe it said "healthy" blueberry muffins. AWESOME - ADDED BONUS!!! :-)

We ate half the batch of muffins and froze the other half (this is what I do with ALL muffins I make at our home). We can then enjoy fresh muffins from our freezer any day we want. These are saved for our Florida/Missouri Vacation in a few weeks. We will be traveling for 8 days and homemade food will be rare, that's why I love to bring along some homemade goodies for breakfast & some cookies or treats for the evenings.

Blueberry Cream Cheese Muffins
recipe found at Healthy Food for Living
originally from Shape Magazine - A Better Blueberry Muffin

1-1/2 cups whole wheat flour
1/3 cup evaporated cane juice
1/2 cup old-fashioned rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup + 2 tbsp low-fat buttermilk, well shaken
1 large egg 
2 tbsp canola oil
1 tsp pure vanilla extract
1 pint fresh blueberries, washed and dried
1/4 cup cream cheese, at room temperature
1 tbsp pure maple syrup
1 tbsp turbinado sugar

Preheat oven to 375. Grease a 12 cup muffin tin, or line with muffin cups. In a large bowl, whisk together the flour, evaporated cane juice, rolled oats, baking powder, baking soda, and salt.

In a medium bowl, whisk together the buttermilk, egg, oil, and vanilla extract. Toss the blueberries with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.

In a small bowl, stir together the neufchatel and maple syrup.

Divide the batter evenly amongst the prepared muffin cups. Make a small well in the center of each batter-filled muffin cup. Fill each well with 1 tsp of the sweetened cream cheese. Sprinkle each filled cup with a bit of the turbinado sugar.

Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean (work around the cream cheese in the center). Cool in pan for 5 minutes; transfer muffins to a wire rack to cool completely.

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BLUEBERRY CREAM CHEESE MUFFINS