Description
A delicious recipe for moist blueberry muffins made with cream cheese, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh blueberries (or frozen, if preferred)
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the melted butter and softened cream cheese together until smooth.
- Add the eggs, vanilla extract, and milk to the cream cheese mixture, and mix until fully combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
- Gently fold in the blueberries and lemon zest, if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a crunchy topping, sprinkle a mixture of sugar and cinnamon on top of the muffins before baking.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 25g
- Sodium: Not specified
- Fat: 7g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 25g
- Fiber: Not specified
- Protein: 3g
- Cholesterol: Not specified
Keywords: Moist Blueberry Muffin made with Cream Cheese