Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, beat together the cream cheese, heavy cream, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before serving.
Notes
Best enjoyed warm; can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, easy muffins, sweet snacks