“Brotherly Love” Blueberry Muffins
A soft, moist blueberry muffin; these derive their name from the Philadelphia cream cheese which is used, but of course you can use any brand of cream cheese (even soy, if your bladder can tolerate it) you prefer. In the summer when blueberries are in season, I love to stock up and freeze them for that perfect hit of bladder friendly, summer goodness on even the coldest winter mornings.
“Brotherly Love” Blueberry Muffins
2 ¼ cups fresh or frozen (unthawed) blueberries (organic if possible)
1 cup of all white (caster) sugar
¼ tsp salt (can be omitted)
1 ¼ tsp baking powder
3 whole eggs or about ½ cup plus 1 tbsp egg whites
2 ½ tsp vanilla extract
3 tbsp liquid honey (organic if possible)
2 cups of all purpose flour or white rice flour (organic and/or unbleached if possible)
½ cup Philadelphia cream cheese (brick style, not spread)
1 cup plus 2 tbsp of crème fresh (also known as crème fraîche)
Preheat your oven to 350°F (180°C). In a large bowel, either with a handheld or electric on medium-low speed break up the cream cheese until it resembles pieces of feta cheese. Add in your flour; continue mixing for about a minute.
Next, add in the eggs (or egg whites), honey, crème fresh, vanilla, salt and baking powder; mix very through, but not for too long, as over beating will produce a “tougher” (chewier) finished product. Add the sugar, beating only until the sugar is well incorporated through out the batter.
Line muffin tins with paper wrappers or lightly grease to prevent sticking. Fill each muffin cup about 2/3 full of batter and bake for 9-12 minutes, or until ever so slightly golden and a toothpick inserted comes out clean of any uncooked batter.
Once baked, transfer to a cooling rack or eat right away (they are delicious with a little bit of fresh whipped cream!). They can be stored in an airtight container for 3 days or frozen for up to six weeks.
Yields 12 muffins