Blueberry Cream Cheese Muffins That Melt in Your Mouth
Enjoy these Blueberry Cream Cheese Muffins, a delightful blend of fluffy muffins with a rich cream cheese twist, perfect for breakfast or as a snack.
Equipment
- Oven
- Muffin tin
- mixing bowls
- whisk
- spatula
- Scoop
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
Wet Ingredients
- ½ cup Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 2 large Large eggs
- 2 teaspoons Vanilla extract
- ½ cup Milk
Mix-ins
- 1 cup Fresh blueberries Can use frozen if necessary.
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the melted butter and softened cream cheese until smooth.
- Add the eggs one at a time, mixing well, then stir in the vanilla and milk.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- Fold in the blueberries gently, being careful not to crush them.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For best results, don’t overmix the batter and store muffins in an airtight container.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg
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