Description
Soft, fluffy muffins filled with fresh blueberries and cream cheese, perfect for breakfast or a snack.
Ingredients
- 1 cup fresh blueberries
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk 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 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
Avoid over-mixing the batter to prevent tough muffins. Let cream cheese soften before use.