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Blueberry Cream Cheese Muffins

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Soft and moist blueberry muffins filled with pockets of tangy cream cheese, making them an irresistible breakfast or snack.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for cream cheese filling)

Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, salt, and baking powder.
  3. In another bowl, mix oil, eggs, milk, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. In a small bowl, beat cream cheese with 2 tablespoons sugar until smooth.
  7. Fill each muffin liner halfway with batter. Add a teaspoon of cream cheese mixture in the center, then top with remaining batter.
  8. Bake for 20-25 minutes, or until a toothpick comes out clean.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh blueberries for best results, but frozen will work too — do not thaw before adding.
  • For extra sweetness, sprinkle coarse sugar on top before baking.
  • Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://ukfinda.com/blueberry-cream-cheese-muffins/