Lavender Blueberry Cream Cheese Muffins
- 1/4 cup heavy cream
- 3/4 cup sour cream
- 1 large egg, beaten
- 1/4 cup melted butter
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/4 cup brown sugar, packed
- 1/3 cup white sugar
- 2 tablespoons lavender buds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries (frozen is acceptable)
- 8 ounces cream cheese, softened
- 1 egg, beaten
- 1 teaspoon vanilla
- 1/4 cup sugar
- This recipe is vegetarian
- Produce
- Blueberries, fresh (1 1/2 cups)
- Lavender buds (2 tablespoons)
- Cooking & Baking
- All purpose flour (2 cups)
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Brown sugar, packed (1/4 cup)
- Salt (1/4 teaspoon)
- Sugar (1/4 cup)
- Vanilla (3 teaspoons)
- White sugar (1/3 cup)
- Dairy
- Butter (1/4 cup)
- Cream cheese (8 ounces)
- Heavy cream (1/4 cup)
- Sour cream (3/4 cup)
- Refrigerated
- Egg, large (1)
- Egg (1)
Preparation
Read recipe preparation on doughmesstic.com
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Recipe Stats
Published June 22, 2012 (8 months ago).
66 people saved this recipe.
