Description
Deliciously moist muffins filled with fresh blueberries and a creamy cream cheese center, perfect for breakfast or a snack.
Ingredients
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, beat together the softened cream cheese and sugar until smooth.
- In a separate bowl, cream together the butter and eggs until fluffy, then mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
- Gently fold in the blueberries.
- Fill each muffin cup with batter, then spoon a small amount of the cream cheese mixture into the center of each muffin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the muffins cool before serving.
Notes
Store muffins in an airtight container at room temperature for 2-3 days or refrigerate for longer shelf life. These muffins can also be frozen.