Blueberry Cream Cheese Muffins
Blueberry Cream Cheese Muffins are blueberry muffins baked with a cream cheese filling inside to kick up your blueberry muffins a notch!
Servings: 12 muffins
Calories: 252kcal
Ingredients
Cream Cheese Filling
- 4 ounces cream cheese, softened
- ¼ cup (50 g) granulated sugar
Blueberry Muffins
- 2 cups (250 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, room temperature and beaten
- ¾ cup (184 g) milk
- ½ cup vegetable oil
- 1 pint blueberries
Instructions
- Preheat oven to 350°F and prepare a muffin tin with muffin liners.
Cream Cheese Filling
- In a medium bowl, mix together cream cheese and sugar with a handheld mixer. Set aside as you prepare the muffin batter.
Blueberry Muffins
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
- In a separate bowl, add the beaten egg, milk, and oil. Mix well. Pour into the flour mixture, and stir until moistened. Gently fold in the blueberries.
Assembly
- Fill muffin cups about half full of the muffin batter. Pipe in about a tablespoon of the cream cheese filling into the batter-filled cups. Top with more batter until each muffin cup is about ¾ full.
- Bake 30 to 35 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.
Nutrition
Calories: 252kcal