Creamy Dreamy Blueberry Muffins

I've recently been getting some requests to post this recipe...so here you go!

Okay, so everyone that knows me, knows I'm a sucker for "Starbucks Tuesday"...declared by Phil a few years ago, when he started bringing me home a Grande Hot Chocolate and Blueberry muffin EVERY Tuesday morning from Starbucks, before leaving for work! It's one of a few "cheesy" things we do around here to let eachother know we still "like" eachother:) ANYHOO...It's the best...or WAS until our Starbucks started skimping on the quality of their muffins! Seriously! They changed their recipe and now I'm just a fan of their cocoa:( So I decided to make my own Blueberry Muffins!

Phil is used to these random "cooking missions" I seem to embark upon, even if dinner was placed on the "back burner"...so we could enjoy some great blueberry muffins for dessert! It makes about a dozen regular sized muffins and FYI...only about 6 of the king sized ones:) **WARNING** These muffins are EXTREMELY ADDICTIVE, and NOT a compliment to ANY diet...unless it's the "SEE FOOD" diet:)


1 Cup Sugar
2 Eggs
1 stick softened butter
8 oz softened cream cheese
2 Tablespoons Lemon Juice
2 Teaspoons Vanilla
1 3/4 Cups all purpose flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Package Instant Vanilla Pudding (small)
2 Tablespoons Sugar
12-16 oz Fresh Blueberries
2 Cups Heavy Cream
1/2 Cup Powdered Sugar


CRUMB TOPPING:

1/3 c. butter
1/2 c. sugar
3/4 c. flour

1. Preheat your oven to 350 degrees. Then place your berries in a bowl and coat with the 2 tablespoons of sugar. Stir to make sure that the berries are coated in sugar. Set aside.

2. In a stand or electric mixer cream the butter, cream cheese, vanilla, salt and sugar, until well combined. Then slowly add the remaining ingredients (baking powder, baking soda, salt, eggs, flour, and ending with the pudding mix. After everything is combined, the mixture will seem dry.

3. Slowly begin adding approximately 1/3-1/2 cups Heavy Cream to the batter, until it is the consistancy of thick pancake batter.**Depending on how you like your berries, you can either choose to mix them in now or wait and press them into the tops of the muffins next...

4. Fill 6 King Sized muffin tins or 24 regular size tins with muffin batter, about ¾ full, that has been greased or sprayed with cooking spray. If you haven't already added them, press 5-6 berries into tops of each unbaked muffin.
Bake for 23-28 minutes or until golden brown on top and cooked through. Remove and let cool.


5. Using the same bowl that the berries were in, place the powdered sugar and a few tablespoons of heavy whipping cream. Hand whisk the cream and sugar until the consistency of syrup, if too dry add more whipping cream, if too "liquidy" add more sugar. Whisk until smooth and RUNNY consistency; Pour over the top of muffins, while they are still warm.


6. Using another bowl...combine the butter, sugar, and flour for the CRUMB topping using an electric mixer, until ingredients look uniformly like crumbs! Sprinkle this mixture on top of the whipped cream drizzle! Simply delicious!!!!