Dylan & Erica’s Place…

Blueberry-Walnut Cream Cheese Muffins, adapted from Foodie Bride

2 sticks unsalted sweet cream butter, softened
8 oz cream cheese, cold
3 1/2 cups sugar, plus more for sprinkling
3 eggs
1 tsp vanilla
2 Tbsp lemon juice
1/4 tsp almond extract
2 1/2 cup cake flour (can use half cake and half AP flour)
1 tsp salt
1/2 tsp baking soda
3/4 cup walnuts, chopped and toasted
1 Tbsp AP 8 oz fresh blueberries, rinsed

Preheat oven to 375. On a baking sheet, toast walnuts for 5-7 minutes until golden and fragrant. Remove from oven and let the walnuts cool while preparing the batter.

Cream softened butter and cream cheese on medium-high for 1 minute. Add sugar in three batches, creaming on medium-high for 1 minute and scraping down the bowl before each new addition. Add the eggs one at a time and mix until incorporated. Add vanilla, lemon juice, and almond extract.

Combine the flours, salt, and baking soda. Add the flour to the batter in two batches, mixing on low until just incorporated. Toss blueberries with remaining 1 Tbsp flour to coat. Fold blueberries and walnuts into the batter until mixed. Scoop batter into a well-greased or paper-lined muffin tin (if you use paper liners, be sure to still grease the top of the tin).. Fill each cup 3/4 full. Sprinkle the top of each muffin with 1/4-1/2 tsp sugar and top with 3 un-floured cranberries, lightly pressed into the batter.

Bake at 375 for 20-25 minutes or until a skewer tests done in the center of the muffin.

Snickerdoodle Muffins!!!! Yummy =). I found this recipe in the good ole collection of Foodie Bride’s blogs. Needless to say this recipe is awesome. I’m just going to give you the link to the recipe and show you some photos. Please everyone try this. Read why it is called the Refund Muffin and get a good laugh. Needless to say, I don’t need my refund

Refund Muffins

Rolling in the dough!!

Ready for the oven!!

Time to eat!!