Description
Enjoy these muffins filled with a sweet cream cheese filling and juicy blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 cup fresh blueberries (or frozen)
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar (for cream cheese filling)
- Zest of 1 lemon (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Combine Dry Ingredients: In a large bowl, mix together the flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In another bowl, whisk the softened butter, eggs, milk, and vanilla extract until smooth and creamy.
- Combine Mixtures: Gradually fold the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Add Blueberries: Carefully fold in the blueberries, ensuring they are evenly distributed.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with the powdered sugar until smooth.
- Fill Muffin Tin: Spoon 1 tablespoon of muffin batter into each muffin cup. Add 1 teaspoon of cream cheese mixture on top. Cover with 1 tablespoon of batter.
- Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until golden brown.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Transfer them to a wire rack to cool completely.
- Enjoy the Muffins: Serve warm or store for later.
Notes
- Use fresh or frozen blueberries.
- Do not overmix the batter.
- Make sure cream cheese is softened.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg