Blueberry Cheese Muffins


My mother’s cookbook collection is more like a culinary library overflowing from shelves and cabinets, stacked to the ceiling atop of the kitchen hutch. It ranges in content from classic must-haves such as Joy of Cooking by Irma Rombauer & Marion Rombauer Becker, and Mastering the Art of French Cooking & The Way to Cook by Julia Child, to more diverse cultural classics such asClassic Indian Cooking by Julie Sahni, and Foods of Italy by Giuliano Bugialli, to Amish cookbooks, vegetarian cookbooks, farmhouse cookbooks, grocery store checkout line magazines, and even some spiral bound collections of personal recipes.

The most prominent running theme in her collection however is: baking confections. She has countless collections of recipes for cookies, biscotti, breads, cakes, pies, scones, danish, rolls, and MUFFINS.

There is always some new treasure to find when perusing through her library. Yesterday, I came across one little gem that I had never seen before that caught my eye immediately (you can see why from the colorful cover art):

Granny’s Muffin House by Susan Ashby.


Granny’s Muffin House is about 130 pages of Susan Ashby’s grandmothers muffin recipes. Written in a southern drawl, with personal anecdotes and descriptors for each individual recipe, this quirky collection of recipes is organized according to season and is just too much fun to read through!

The first recipe I decided to try from this wonderful collection of muffin recipes is called ‘Cherry Cheese Muffins’. Due to personal preference, I substituted blueberry preserves, making these muffins ‘Blueberry Cheese Muffins’ instead but I will post the original recipe. These were so fast and easy, and yummy!

As I said previously, each muffin has its own introduction.

The story of the ‘Cherry Cheese Muffin’ is as follows:

Granny’s cellar was home for a resident frog, who used to croak happily behind the spring left over from when Jud Bentley owned the place. Granny never bothered the critter, she always believed in your creature comforts. The old cellar overflowed with jams and jellies, ready to be tucked into goodies such as these cherry cheese muffins.

Cherry Cheese Muffins


  • 2 cups flour
  • 1 tablespoon baking powder
    Fresh out of the oven
    Fresh out of the oven
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 egg, beaten
  • 1/3 cup butter, melted
  • 1 cup milk
  • 6 tablespoons cherry preserves
  • 6 tablespoons cream cheese, softened


  1. Preheat oven to 400 degrees.
  2. Sift the first 4 ingredients together.
  3. Stir in the egg, butter, and milk just until blended.
  4. Fill paper-lined muffin tins ½ full.
  5. Place ½ tablespoon cherry preserves, then ½ tablespoon cream cheese over each muffin. Cover with remaining batter, and bake approximately 20 minutes.

Yields 12 muffins.

Inside of the Blueberry Cheese Muffin, yum

Inside of the Blueberry Cheese Muffin, yum



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