Description
Moist and fluffy muffins bursting with blueberries and a creamy texture from the cream cheese, perfect for a quick treat.
Ingredients
- 1 cup cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, cream together the softened cream cheese, butter, and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Can be made gluten-free by using a gluten-free flour blend. Store in an airtight container at room temperature for a couple of days.