BLUEBERRY CREAM CHEESE MUFFINS – Delectable muffins baked with fresh blueberries and a sweet cream cheese filling. They’re quick, simple and perfect for breakfast or brunch.
I’m always on the lookout for yummy breakfast recipes. I like to have a collection of ideas for when people are staying with us, or for when all my kids are home.
Blueberry Cream Cheese Muffins are definitely going in the collection. They fit all the qualifications; they don’t take a lot of time, the process is simple, and they are really tasty (which is most important).
I love the cream cheese filling, it’s what makes these muffins extra special. I’m also a huge fan of fresh blueberries baked into any breakfast goodie.
You can serve Blueberry Cream Cheese Muffins while they’re warm or once they’ve cooled completely. They will be good for 1-2 days if stored in an airtight container.
Here’s what you need to make Blueberry Cream Cheese Muffins…
- Cream cheese
- Sugar
- Flour
- Baking powder
- Salt
- Egg
- Milk
- Vegetable oil
- Blueberries
Blueberry Cream Cheese Muffins
BLUEBERRY CREAM CHEESE MUFFINS - Delectable muffins baked with fresh blueberries and a sweet cream cheese filling. They're quick, simple and perfect for breakfast or brunch.
Ingredients
- 4 ounces cream cheese, room temperature
- 1/4 plus 1/3 cup sugar
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, room temperature
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 pint blueberries
Instructions
- Preheat oven to 350.
- Layer muffin tins with liners.
- In a small bowl, whisk together the cream cheese and 1/4 cup of sugar.
- In a large bowl, whisk together the flour, 1/3 cup sugar, baking powder, and salt.
- In a small bowl, beat the egg. Add in the milk and oil, whisk to combine.
- Pour the egg mixture into the flour mixture. Mix until just incorporated.
- Carefully fold in the blueberries.
- Fill each of the muffin tins about 1/2 full with the batter.
- Evenly pipe the cream cheese filling into the centers of the filled muffin batter. Try to nestle the filling inside the batter rather than on top.
- Evenly fill the muffins tins with the remaining batter, careful to keep the filling in the centers of the muffins.
- Bake for 30-35 mintues, until a toothpick comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 253mgCarbohydrates: 22gFiber: 1gSugar: 5gProtein: 4g
Nutritional information is provided as a courtesy and is only an estimate.
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Blueberry Cream Cheese Muffins
Delectable muffins baked with fresh blueberries and a sweet cream cheese filling. They're quick, simple and perfect for breakfast or brunch.
Recipe source: adapted from I Am Baker
[…] Do you love blueberries? Try my Lemon Angel Food Cake with Blueberry Compote or Blueberry Cream Cheese Muffins. […]