As you probably know, the word "muffin" was first used in England around the 11th century. "Muffin" was used to describe petite confections and most likely cornbread. Cornbread muffins were the leading type of muffin in recorded history. Scarcely ever was the muffin seen outside the home as a marketable commodity until halfway through the twentieth century. Very soon after that time period, we find an explosion of commercial establishments selling coffee and muffins to anyone they could entice into their stores.

Many people only have a couple of methods to get great-tasting muffins for themselves and their families. The first is to buy prepackaged muffins in the store, or from a bakery. Both of those options limit you to the selections they make available to consumers. Sometimes you and your family want something different.

This simple technique will have you making your very own blueberry cream cheese muffins like a pastry chef in thirty minutes or less. The time you save plus the fact that your friends, family, and neighbors will adore you when they taste these fantastic blueberry and cream cheese muffins will having you feeling like the star of the day.

Ingredients:

Muffins:

2 cups of all-purpose wheat flour
1 / 2 cup of low fat milk
1 / 2 cup of room temperature butter. You can use margarine or butter but you will find you lose a lot of flavor.
1 cup of brown sugar
3 eggs
2 teaspoons of baking powder
1 teaspoon of cinnamon
One half teaspoon of lemon juice

Topping:

6 ounces of cream cheese (softened)
1 half cup of sugar
1 and 1 / 2 cup of frozen blueberries
2 tablespoons of melted butter

Directions:

Muffins:

Use a large mixing bowl and mix the sugar and butter mixing it until it is a smooth texture. Add your three eggs and work-in thoroughly. Combine the baking powder, flour, cinnamon, and lemon. Mix in the mixing bowl, and stir in the milk until you have an even batter for your blueberry cream cheese muffin mix.

Grab your muffin pans, and use a little butter or margarine to grease them so the muffins will not stick to the sides of the pan when removing the muffins. Fill each cup about two thirds full to allow for expansion of your muffins. Bake the blueberry and cream cheese muffins at 375 degrees for 20-25 minutes or until done. You may want to determine the doneness of your baked goods by inserting a baking pick into the baked item and see if it pulls out clean.

Topping:

Mix your sugar, blueberries, cream cheese and butter until you have a thick sweet spread. You may want to warm it in the microwave just a little while to make the mixture easier to spread.

Your muffins should be cool by now and ready to cover with a liberal portion of the blueberry and cream cheese mixture on the head of the muffins and serve immediately. Your blueberry and cream cheese muffins will blow your brunch guests' minds and put a smile on your child's face. Serve with a cup of good coffee or a cup of cool tea.