My much loved husband has left until tomorrow. He is going to pick up his kids so that they can come here to visit for a couple of weeks. So in what I know is a totally misguided effort on my part, one that is doomed to failure because..well, I am going to be surrounded by 4 teenagers, one almost teen, a toddler and a grown man not known for neatness, I am trying to make some baked goods to wrap and store.
My hope is that 1) I won’t be constantly deluged with ardent cries of “Janet/momma/hon, I’m hungry… when’s dinner…dessert…breakfast…lunch…my 47th snack of the day” if there are fairly healthy wholesome snackies around and 2) that maybe, just maybe, this can be a bit of a vacation for me too as opposed to my having to follow a bunch of almost grown up, one grown up and a little one around saying “Can you please pick that up/put that away/stop painting the cat pink/quit tying up your step brother/sister with duct tape” and variations on that theme. I know… I’m naive. I always have had a rather unhealthy preoccupation with rose colored glasses. 😛
But I am giving it the old college effort (yet another saying that when I contemplate it, I wonder where it came from. Isn’t a “college effort” something consisting of seeing how many beers you can chug in two minutes without throwing up? ). I made a few different kinds of muffins and am working on cookies. I’m going to share the muffin recipes in a three part post series. Why? Because that way I don’t have to write one post the size of War And Peace 😀 So here is the first. Blueberry Cheesecake Muffins. Enjoy. Slather with butter or jam or honey or…or…liverwurst if that’s your muffin thing. 😛 This makes 26 to 30 muffins (remember, I’m cooking for the hungry mongrel hordes) but it should be easily halved. Or doubled. Or quadrupled…or Eightrupled (yes, I know that’s not a word but I liked the way it sounded). They are tender & moist with a yummy blueberry almondish flavor and a slight tang from the cream cheese.
Blueberry Cheesecake Muffins
- 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)
- 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 😛
- 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. Do that liverwurst thing. Just don’t tell me about it.