- About 1 cup frozen blueberries (more or less is fine), thawed
- ½ cup (1 stick) butter, at room temperature
- 8 ounces Neufchatel or low-fat cream cheese
- ¼ cup honey
- 2 teaspoons crème de cassis, Chambord, or Grand Marnier (optional)
- Combine all ingredients, including any blueberry juice, in a food processor. Buzz until smooth, and transfer to a serving dish. Pop in the freezer for a few minutes as the muffins bake, so the butter will firm up just a bit. Serve with the warm blueberry muffins and you almost won’t miss the fresh blueberries. Almost.
- Variation: Fresh Blueberry-Cream Cheese-Honeybutter
- Use ½ cup fresh blueberries in place of the thawed to raise the swoon factor. Serve on pancakes, waffles, or toast, or in crepes with whole fresh blueberries.