Blueberry Cream Cheese Muffins

2 c. cake flour (we didn't have this on hand so we used reg. flour...cake flour will give you a softer moist muffin)
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 pinch of salt
4 oz. cream cheese
2 tsp. lemon juice
2 tsp. vanilla
2 whole eggs
4 Tbls. hot melted butter
1/2 c. milk
1 c. blueberries

Preheat oven to 350 degrees. Line the muffin tin with paper cupcake liners. (This recipe says it makes 12, but for us it made about 19). Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well; set aside. In kitchen aid, or food processor combine cream cheese, lemon juice, and vanilla, mix until smooth. Add eggs and continue mixing. Scrape down side of bowl or processor with a spatula. Pour in hot butter and continue mixing. Next, add milk. Add dry ingredients and mix until well blended. Mix in blueberries by hand. Pour equal amount of batter into each muffin cup, filling about 3/4 c. full. Bake for 30 minutes. Cool on rack. Enjoy!

We love muffins, especially blueberry muffins! We also love to drink cold orange juice with warm muffins..yum!