Choose the branch where you want to shop
by choosing one of the following options:

Your postal code

Stores

Connect or create a
account to set up your branch

Blueberry muffins

Difficulty: Medium

Servings

Preparation (min)

Total (min)

Ingredients

¾ cup (180 ml) cream cheese, at room temperature
1 ½ cups (750 ml) icing sugar
¼ cup (60 ml) unsalted butter
2 eggs, at room temperature
½ cup (125 ml) whole milk (3.25%)
1 tsp. (5 ml) vanilla extract
1 ¾ cups (430 ml) Première Moisson all-purpose unbleached white flour, plus a little more to coat blueberries
2 tsp. (10 ml) baking powder
Pinch of salt
Zest of 1 lemon
1 ½ cups (750 ml) frozen blueberries

Preheat oven to 375°F (190 C). Line a 12-cup muffin pan with paper liners.
Using an electric mixer on medium speed, beat together the cream cheese and icing sugar in a large bowl until smooth, about 2 minutes.
Put butter in a microwave-safe bowl and melt butter in the microwave on high until melted.
Using an electric mixer on medium speed, add melted butter to cream cheese mixture. Add eggs, one at a time, beating well after each addition; then beat in vanilla and milk.
In a medium bowl, sift flour, baking powder and salt. Using an electric mixer on low speed, gradually add sifted dry ingredients to the mixture in the large bowl.
Coat blueberries with flour to prevent them from falling to the bottom of the muffins. Using a spatula, carefully fold blueberries into batter, then fold in lemon zest.
Divide batter evenly between muffin cups. Bake muffins in centre of oven until light golden brown on top, and a toothpick inserted into the middle of one of the centre muffins comes out clean, about 30 minutes.
Remove muffins from the oven and let stand in pan for about 5 minutes. Turn muffins out onto a rack and let cool.