Description
Delicious and moist, these Blueberry Cream Cheese Muffins are bursting with fresh blueberries and creamy richness.
Ingredients
Scale
- 1 1/2 cups fresh blueberries
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with paper liners.
- Beat softened cream cheese with 1/4 cup of sugar until smooth; set aside.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Cream butter, granulated sugar, and brown sugar until fluffy; beat in eggs, then stir in milk and vanilla.
- Add the dry ingredients to the wet mixture, stirring gently until combined.
- Fold in fresh blueberries, being careful not to crush them.
- Fill muffin cups halfway, add a dollop of cream cheese, and then fill to three-quarters full with batter.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Ensure ingredients are at room temperature for better mixing. Optional: sprinkle sugar on top before baking for a crunchy finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: blueberry muffins, cream cheese, baking, breakfast recipes, easy muffins