ESME’S BLUEBERRY CREAM CHEESE MUFFINS
120 ml (½ cup) butter, softened
85 g (3 ounces) cream cheese, softened
2 eggs, beaten
250 ml (1 cup) sugar
10 ml (2 teaspoons) vanilla
500 ml (2 cups) flour
7.5 ml (1 ½ teaspoons) baking powder
2.5 ml (½ teaspoon) baking soda
2.5 ml (½ teaspoon) salt
1¼ cups blueberries
125 ml (½ cup) milk
TOPPING
¼ cup butter, softened
¼ cup flour
125 ml (½ cup) brown sugar (packed)
5 ml (1 teaspoon) cinnamon
In a medium mixing bowl, cream butter with cream cheese.
Stir in beaten eggs, sugar and vanilla.
Add flour, baking powder, baking soda and salt.
Stir in blueberries. Lightly mix in milk without beating or over stirring mixture.
Spoon into greased muffin tins until 3/4 full.
TOPPING
Mix butter, flour, brown sugar and cinnamon until crumbly. Sprinkle on top of muffins.
Bake in a 375-degree oven for 25 minutes. Cool and remove from muffin tin.
TRIED AND TESTED BY Esmé Slabbert’s kitchen
2nd photo: Silvia Van Eck shared a link.
Ek het Hierdie muffins vanoggend gemaak en hulle is baie lekker. Ek het wel nie die topping opgesit nie.
Silvia Van Eck – Photo 3
Ek het vandag appel muffins gemaak maar her Esme se blueberry resep gebruik en net die bessies met appel stukkies vervan. Het ook n teelepel kaneel in die deeg ingegooi.
