Description
Fluffy and fruity muffins filled with a creamy cream cheese center, perfect for breakfast or a snack.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 4 oz cream cheese, softened
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Stir in the softened cream cheese until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the blueberries carefully.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Avoid overmixing the batter to prevent tough muffins. Use a toothpick to test for doneness.