Description
Soft and fluffy blueberry muffins with a rich cream cheese center, perfect for breakfast, brunch, or a sweet snack.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, whisk together milk, oil, vanilla extract, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- In a small bowl, beat cream cheese with powdered sugar until smooth.
- Spoon a tablespoon of muffin batter into each liner, add a teaspoon of the cream cheese mixture, then top with more batter until 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen blueberries without thawing to avoid extra moisture.
- Add a crumble topping for extra texture and sweetness.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg