Description
Delicious blueberry muffins filled with rich cream cheese, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter (melted)
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 4 oz cream cheese (softened)
- 3 tbsp granulated sugar (for filling)
- 1 egg yolk (for filling)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Mix melted butter, egg, milk, and vanilla in another bowl.
- Fold the wet ingredients into the dry mixture until just combined.
- Carefully fold in the fresh blueberries.
- Blend the softened cream cheese, sugar for the filling, and egg yolk until smooth in a separate small bowl.
- Fill each muffin cup halfway with batter, add about a teaspoon of cream cheese mixture, and then cover with remaining batter.
- Bake for 18–22 minutes, or until the tops turn golden brown and a toothpick inserted comes out clean.
- Allow them to cool slightly before transferring to a wire rack.
Notes
Use frozen blueberries if fresh ones are not available, but reduce mixing time slightly to avoid excess moisture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg