Description
Whipping up Blueberry Cream Cheese Muffins brings pure morning comfort to your kitchen. Fresh berries and tangy cream cheese create a breakfast treat that makes your day delightful.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup fresh blueberries
- 4 oz (113 grams) cream cheese
Liquid and Binding Ingredients:
- 2 large eggs
- 1 cup whole milk
- ⅓ cup vegetable oil
Seasoning and Leavening Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Warm the oven to 375°F (190°C). Arrange paper liners inside 12 muffin cavities of a standard tin.
- Combine 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt in a spacious mixing bowl. Whisk until evenly distributed.
- Crack 2 large eggs into a separate container. Add 1 cup whole milk and ⅓ cup vegetable oil. Blend thoroughly using a fork.
- Create a well in the center of your dry ingredients. Pour the liquid mixture into the center and stir carefully. Mix until ingredients are barely incorporated – small lumps are perfectly fine.
- Gently fold 1 cup fresh blueberries into the batter, ensuring they are evenly dispersed without crushing them.
- Soften 4 ounces cream cheese at room temperature. Break into small chunks using a spoon.
- Distribute batter into the prepared muffin liners, filling each approximately two-thirds full. Drop small cream cheese dollops on top of each muffin.
- Slide the muffin tin into the preheated oven. Bake for 22-25 minutes until tops turn golden brown and a toothpick inserted comes out clean.
- Remove from oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Fold blueberries into the batter gently to prevent them from breaking and turning the entire batter blue.
- Use room temperature cream cheese for easier mixing and smoother dollops in your muffins.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to maintain the same tender texture.
- Fresh or frozen blueberries work perfectly, but if using frozen, do not thaw them before adding to the batter to prevent color bleeding.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 207 kcal
- Sugar: 13 g
- Sodium: 142 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 33 mg