Hey everyone, I have had SO much fun cooking lately. It was Ceth’s last day of his internship so I made his work my Cinnamon Rolls and they loved them. That same day I made homemade tortellini- which I have been wanting to attempt since watching Masterchef. It was a lot of fun but towards the end my Calvin woke up and was a pretty fussy baby right when I was cooking them. So I put him in his high chair with toys and food while right by my side to cook together but he got a hold of the candy thermometer and broke glass all over. So it started to turn into chaos. lol. Luckily, no one got hurt- only a few of my tortellini. A few of them popped while boiling but I feel proud that I now know how to make them and they turned out tasty! Once Ceth got home I quickly whipped up a dessert for everyone so we could watch shows and eat Hot Fudge Pudding cake. (On the blog next week! Don’t wanna miss that one!)
I made 2 dozen of these around 8 o’clock at night instead of dinner. I just wasn’t in the mood at all to make dinner for some reason which is weird because it’s my favorite. I’m going through a baking phase I guess. But hey, everyone survived. Calvin got his healthy baby food for dinner and everyone else is old enough to fend for themselves. Great mom and wife, I know. haha. By the 11:oo pm they were completely gone. And there’s only four of us eating them 🙂
When we came home from church the next day I was reaaallly wishing we just had a couple more! Definitely going to have to make more of these. I love having these around the house for people to snack on.
Usually, I use frozen blueberries for my baking because it’s just a lot cheaper. But last week my family was in town and we went to the cutest blueberry patch that I’ll have to get pictures of next time. So we bought a bucket of fresh blueberries and now, I think it might be worth it to buy fresh ones. Frozen ones are still great but there’s just something about fresh ones.
Ceth loves to photobomb my photoshoots. lol Have you ever seen a serious photo of him?
This is the cookbook I got my muffin recipe from. It is originally for raspberries but we love blueberries around here. I absolutely love it. It has another favorite muffin recipe that I’m going to make and put on the blog soon too. I know, enough with the muffins lol.
Blueberry Cream Cheese Muffins
Yields: 2 dozen
- 5 oz. cream cheese, softened
- 1/3 cup butter, softened
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 cups blueberries or raspberries
- Preheat the oven to 350. Combine the butter, cream cheese, and sugar. Beat until it is fluffy.
- Add vanilla, egg whites, and egg into the mixture.
- Add your baking powder, baking soda, and salt and mix until combined.
- Add your buttermilk.
- Fold in your flour.
- Gently fold in your berries.
- Bake for 20 minutes or until toothpick comes out clean.
If you’re a muffin gal/pal, you’re going to love these muffins as much as me- I know it!