As a curvy girl I have always battled the dreaded muffin tops, and finally just started making my own shapewear that is comfortable, allows me the occasional muffin without the side effects, and has fun fashion colors! Leggings are a total staple in my own wardrobe and these leggings keep everything under control! These bad boys go ALL the way up and have shaping built right in. Just check out the difference in these B & As!


Now here is an evil looking recipe for delicious blueberry muffins…..

Cream cheese makes these blueberry muffins extra special. Use a food processor for this recipe, or use an electric mixer.


  • 2 cups cake flour
  • 3/4 cup granulated sugar
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 3 ounces cream cheese, cut in cubes
  • 2 teaspoon lemon juice
  • 2 teaspoon vanilla extract
  • 2 Whole eggs
  • 1/4 cup melted butter, hot, about 175°
  • 1/2 cup milk
  • 1 cup blueberries
  • paper muffin cup liners


Adjust oven rack to middle position and preheat oven to 350°. Line the cups of a muffin tin with 12 paper liners. Set aside.

Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Whisk or stir to blend well.

Using metal blade in food processor, process cream cheese, lemon juice, and vanilla until smooth. Add eggs and process 15 seconds. Scrape down side of container with a spatula. With processor running, pour hot melted butter through food chute gradually, but within 10 seconds. Process another 10 seconds. Add milk and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 half-second pulses. Add blueberries and fold in with a spoon. Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Bake in preheated 350° oven for 30 minutes. Cool on rack 15 minutes.
Makes 12 muffins.

Bonus Topping:

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.