Recipe(tried): Blueberry Cream Cheese Muffins (food processor)

BLUEBERRY CREAM CHEESE MUFFINS

2 cups cake flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1 (3 oz) pkg cream cheese, cubed
2 tsp lemon juice
2 tsp vanilla extract
2 eggs
4 tbsp hot melted butter
1/2 cup milk
1 cup blueberries

Adjust oven rack to middle position. Preheat oven to 350 degrees F. Line the cups of a muffin tin with 12 paper liners. Set aside.

Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well; set aside.

Using metal blade in food processor, mix cream cheese, lemon juice, and vanilla until smooth.

Add eggs and process 15 seconds. Scrape down side of container with a spatula.

With processor running, pour hot melted butter through food chute within 10 seconds. Process another 10 seconds.

Add milk and process 5 seconds.

Add dry ingredients to container and mix with 4 to 6 half-second pulses.

Add blueberries and mix until all are incorporated into batter, usually with 3 or 4 half-second pulses. (Or use a spoon to fold them in, if you prefer your berries whole.)

Pour an equal amount of batter into each muffin cup, filling each about 3/4 full.

Bake 30 minutes. Cool on rack 15 minutes.

Makes 12 muffins
Source: San Francisco Chronicle