Muffin Overload Part One

Ignore that mine are funny shaped. I am the poster child for overfilling muffin cups lol

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”Β  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. πŸ˜›

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.Β  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 πŸ˜€ 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. πŸ˜› 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)
  1. Preheat the oven to 350 degrees. Grease 30 muffin cups orΒ  line with paper or foil liners.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Stir well and set aside for now.
  3. In another large bowl,beat the cream cheese until smooth. Add the eggs, lemon juice, vanilla extract and almond extract. Beat well.
  4. Add in the melted butter. Beat well. Add the milk and yogurt. yep; you guessed it. Beat well πŸ˜›
  5. 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.