Rao's Blueberry Cream Cheese Filled Muffins

Nutrition

Ingredients

Directions

1. 1

   Bring all ingredients to room temperature

2. 2

   In a small pan heat the butter over a low heat until melted

3. 3

   Increase heat and swirl gently until butter takes on a slightly brown color

4. 4

   Add oil , stir and allow to cool slightly while the oven's preheating to 425f

5. 5

   Grease a standard 12 muffin tin , i prefer a medium coat of crisco

6. 6

   Mix filling ingredients in a small bowl and beat at medium speed until well combined and creamy , about 2 minutes

7. 7

   Mix dry ingredients in a large bowl and whisk to combine

8. 8

   Add butter milk to cooled butter , stir and add eggs and vanilla , stir to combine

9. 9

   Pour wet mixture into dry mixture , mix with a wooden spoon or rubber spatula until the dry ingredients are just moist

10. 10

    Don't over mix

11. 11

    Fold in blueberries and add spoon into tin , it will yield 12 muffins , so take your time and divide it evenly

12. 12

    With two teaspoons create a well in the center of a muffin and place a heaping spoonful of cream cheese in that well

13. 13

    Do them one at a time and be sure not to go to the bottom of the muffin

14. 14

    Once again there is enough to do all 12 muffins , so take your time and divide it equally

15. 15

    Lightly sprinkle just a bit of brown sugar over each muffin

16. 16

    Bake for 18-22 minutes , tops will be light brown and a toothpick inserted in the cake part of the muffin will come out clean

17. 17

    Muffins should just be starting to pull away from the sides of the tin

18. 18

    Allow to cool in pan for 20 minutes on a rack

19. 19

    This seems like a long time , but the filling makes these delicate and the extra cooling time allows them to set

20. 20

    Once removed from the pans allow the muffins to cool to room temperature on a rack

21. 21

    Prepare and add the remaining ingredients as listed: baking powder, baking soda, salt, buttermilk, walnuts.