Time goes by so fast! I can’t believe the last time I blogged was last December. A lot has happened since my last post which probably explains my lack of blogging activity. First of all…a new job! I am loving it especially the fact that it’s a 10 minute walk from where I live – which means more free time – which means more baking/blogging time! I also went on a vacation to Dominican Republic for free (well not completely…tax -_-)! But it was still amazing and amazingly relaxing.

Another factor contributing to my baking hibernation was the malfunctioning of my oven L So horrible right?! Because of a combination of laziness and busy work life, I didn’t have time to call an electrician to fix it till yesterday!  So yay to a working oven! To celebrate I made these blueberry muffin cupcakes to bring to work for our monthly meetings in the morning. I wanted to make something not too decadent for breakfast and I had blueberries lying around the fridge so blueberry muffins were the obvious choice.

I taste-tested these muffins and felt they were not sweet at all (very moist tho)! I should’ve known by looking at the flour to sugar ratio in the recipe. It was also probably because this batch of blueberries weren’t very sweet. So I decided cream cheese icing to the rescue! The sweet and tangy cream cheese icing definitely brought these muffins to another yummy level! So glad everyone enjoyed these muffin cupcakes this morning 🙂


Blueberry muffin cupcakes (Muffin recipe from Eazy Peazy Mealz)
(Makes about 24 cupcakes)


For the muffin cupcake:
3 cups all-purpose flour
1½ Tbs baking powder
¾ tsp baking soda
½ tsp salt
2 cups milk
2 Tbs vanilla
2 Tbs white vinegar
1 cup sugar
⅓ cup melted butter
2 large eggs
1.5 to 2 cups blueberries
Cinnamon and sugar mixed together to top (optional)

For  the cream cheese icing
1 pkg.  (8 oz.)  cream cheese, softened
1/2 cup  unsalted butter, softened
1 tsp.  vanilla
3 cups of icing sugar


  1. Preheat oven to 350
  2. In a medium sized bowl mix together flour, baking soda, baking powder, and salt.
  3. In a separate bowl whisk together milk, vanilla, vinegar, sugar, melted butter and eggs.
  4. Combine the two, and stir until just barely incorporated. Do not over stir or it will make your muffins chewy and tough.
  5. Fold in fresh blueberries.
  6. Fill muffins tins to ¾ full.
  7. Sprinkle with sugar and cinnamon mixture.
  8. Bake at 350 for 15-17 minutes.
  9. For the icing: BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. ADD sugar gradually, beating until well blended after each addition.
  10. Use you favourite piping tip and pipe icing onto COOLED muffins. Top with a blueberry if you wish.

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