Blueberry Cream Cheese Muffins: The Best Homemade Delight
Deliciously moist blueberry cream cheese muffins, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup milk
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In another bowl, beat together the cream cheese, butter, egg, and milk until smooth.
- Combine the wet and dry ingredients and mix until just combined. Gently fold in the blueberries.
- Fill the muffin cups about 3/4 full and bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- For added flavor, consider adding lemon zest to the batter.
- These muffins are best enjoyed fresh but can be stored.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg