2 c. fresh blueberries
2 c. flour
1 tsp. baking powder
1/4 teaspoon baking soda
1/4 tsp. salt
1 1/2 c. sugar
1 (4 oz.) pkg. cream cheese, softened
2 tsp. vanilla
1/4 c. butter
1/2 c. buttermilk
Preheat oven to 350F. Grease 12 cup muffin pan or line with paper muffin liners.
Cream butter and sugar together until light and fluffy. Add cream cheese and blend in well.
Add each egg, one at a time, mixing well until egg is blended. Add milk, and vanilla. Mix well.
In a separate bowl, mix the dry ingredients together. Incorporate the dry ingredients into the wet mixture and mix until combined. *Do not over mix batter. Gently fold blueberries into batter. Spoon batter into the prepared muffin pans. Bake at 350F for 20 to 25 minutes, or until a toothpick inserted into muffins comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: about 18 muffins.