Blueberry Cream Cheese Muffins
Delightful blueberry muffins with a creamy richness from cream cheese, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together flour, sugar, baking powder, and salt in a large bowl.
- Beat the cream cheese until smooth, then add milk, vegetable oil, egg, and vanilla, mixing well.
- Combine the wet ingredients with the dry ingredients until just combined.
- Fold in the fresh blueberries gently.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool slightly before serving.
Notes
Store leftover muffins in an airtight container for up to three days or freeze for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg