I was sitting in my kitchen this morning trying to decide what I wanted to have for breakfast. I mentally ran through the list of what I had on hand that would be quick and easy. I eyed a box of cereal, scanned over my current poptart selection, and thought about the key lime ice cream I had in my freezer. None of these seemed suitable for a Sunday morning breakfast. I wandered over to the freezer and eyed its contents. There I spied this glorious bag of blueberries that my mother had given me last month. I grabbed the blueberries and set them on the counter. Back to my mental list. I walked over to the pantry and dug around for a minute…yes, I found what I was looking for. A package of blueberry muffin mix. Now, I know I could have made muffins from scratch but I really wanted something quick and easy. I mean really quick and really easy. I mixed the muffins according to the package directions (this required dumping 1/2 cup of milk in with the powdered mix) and added l cup of the frozen blueberries. I decided these muffins also needed a cream cheese mixture in the middle so I grabbed my handy little food processer and placed 1/2 package of cream cheese, an egg, vanilla, and sugar, pulsed a few times and voila….cheesecake! From start to finish it took only about 5 minutes. I definitely see more muffins in my future.
If you decide to want to try these quick and easy muffins…
This recipe is for 6 muffins.
Preheat over to 400 degrees.
Grease muffin pan or line pan with muffin liners. Set aside.
Make muffins according to package directions.
Add 1/2 – 1 cup of blueberries (fresh or frozen).
In a separate bowl, mix the cream cheese, sugar, vanilla, and egg together with a mixer or food processor.
Fill each muffin cup about 1/3 of the way with batter. Next, add 1 to 2 tablespoons of cream cheese mixture. Cover each muffin with remaining batter so you can’t see the cream cheese filling.
Bake muffins for 14-18 minutes, or until muffins are golden brown.
Let muffins cool on a cooking rack.
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