INGREDIENTS:
Muffins
1 1/4 cup whole milk
1 tablespoon vinegar or apple cider vinegar
3/4 sugar
1/2 cup unsalted butter, softened
2 eggs
1 egg yolk
1 tablespoon freshly grated lemon zest
1 1/2 cups rice flour
1 cup blue corn cornmeal (gluten free)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
Raw cane sugar
Blueberry Spread
Two 8 oz packages of cream cheese
1/2 cup blueberry preserves
1. Preheat oven to 400 degrees F. Line cupcake tins with paper cups.
2. In a small bowl, stir together the milk and vinegar. Set aside for 5 minutes to sour.
3. In a large mixing bowl, on medium speed, beat together the butter and sugar until creamy. Add the eggs, egg yolk, soured milk, and lemon zest and beat together until smooth.
4. Gradually add in the flour mixture until well blended. Fold in the blueberries.
5. Fill cupcake tins 3/4 full with the muffin batter, and then top off with a sprinkle of raw cane sugar. Bake in a preheated oven for 19 minutes, or until a toothpick inserted into the center comes out clean.
To prepare the spread, in a large mixing bowl, on medium speed, beat the cream cheese until light and fluffy. Add the blueberry preserves, and stir for 1 minute. Scoop mixture into several small containers. Make a hole in the center and fill with blueberry preserves. Store the containers in the fridge until needed.
