Description
Blueberry cream cheese muffins make mornings delightful with their tender crumb and sweet berry pockets. Perfectly baked and packed with fresh flavor, these muffins bring comfort right to your breakfast table.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 cup fresh blueberries
- ½ cup butter, melted
- ¼ cup cream cheese, softened
Supporting Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar
Leavening Agents:
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Arrange your oven rack in the center and warm the oven to 350°F for perfect muffin baking.
- Grab a medium mixing bowl and combine 1 ½ cups flour, ½ cup sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisk these dry ingredients until fully blended.
- In a separate large bowl, take ¼ cup softened cream cheese and ½ cup melted butter. Beat these together until smooth and creamy.
- Crack 2 large eggs into the cream cheese mixture and pour in 1 teaspoon vanilla extract. Blend until the ingredients are completely incorporated.
- Pour the dry ingredient mixture into the wet ingredients. Stir gently with a wooden spoon until just combined. Do not overmix your batter.
- Add 1 cup fresh blueberries to the batter. Fold them in carefully to prevent crushing the delicate berries.
- Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or cooking spray.
- Scoop the batter evenly into each muffin cup, filling them about ⅔ full for perfect rising.
- Slide the muffin tin into the preheated 350°F oven and bake for 22-25 minutes until the tops turn golden and a toothpick inserted comes out clean.
- Remove the muffins from the oven and let them rest in the pan for 5 minutes. Transfer to a wire rack to cool completely before enjoying.
Notes
- Fresh blueberries work best when gently folded into the batter to prevent breaking and bleeding color throughout the muffins.
- Cream cheese adds richness and helps create a tender, soft texture that makes these muffins extra delectable.
- Room temperature ingredients blend more smoothly, so take eggs and cream cheese out of the refrigerator 30 minutes before baking.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free baking blend, ensuring the same delightful texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 223 kcal
- Sugar: 9 g
- Sodium: 151 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg