Description
Deliciously fluffy muffins that combine cream cheese and fresh blueberries for a sweet and tangy treat perfect for breakfast or snacks.
Ingredients
Scale
- 225g all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 115g unsalted butter, room temperature
- 150g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120ml buttermilk
- 225g cream cheese, room temperature
- 200g fresh blueberries, washed and dried
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 190°C (375°F) and prepare a muffin tin.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and sugar together in a large bowl until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with buttermilk, folding just until combined.
- Gently fold in the cream cheese until just incorporated.
- Stir in the blueberries carefully.
- Use an ice cream scoop to distribute the batter into the muffin cups, filling them about two-thirds full.
- Bake for 20 to 25 minutes, testing for doneness with a toothpick.
- Cool in the tin for a few minutes before transferring to a wire rack, then dust with powdered sugar if desired.
Notes
Allow butter and cream cheese to come to room temperature for easy mixing. These muffins freeze beautifully and can be made ahead of time.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg