Blueberry Cream Cheese Muffins
Soft and fluffy muffins with a delightful cream cheese filling and fresh blueberries. These muffins are perfect for breakfast or a sweet snack, combining creamy texture with fruity bursts in every bite.
Recipe
Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup fresh blueberries
4 oz cream cheese, softened
1 tablespoon sugar (for cream cheese filling)
Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and eggs until light and fluffy. Add the vanilla extract and sour cream, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.
In a small bowl, beat together the softened cream cheese and 1 tablespoon of sugar until smooth and creamy.
Spoon a small amount of muffin batter into each muffin cup, followed by a dollop of the cream cheese filling. Top with more muffin batter to cover the cream cheese.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden on top.
Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 12 muffins
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