Blueberry Cream Cheese Muffins
Blueberry Cream Cheese Muffins are a delightful treat that perfectly blends the sweetness of fresh blueberries with the creamy richness of cream cheese.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spoon or spatula
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 8 ounces cream cheese, softened and cubed
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it with butter or non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, and then stir in the vanilla extract.
- Gently fold in the dry ingredients until just combined, being careful not to overmix.
- Fold in the fresh or frozen blueberries and the cubed cream cheese.
- Scoop the batter evenly into the prepared muffin cups, filling them about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh, ripe blueberries, and make sure that the cream cheese and butter are at room temperature before starting the recipe.