Blueberry Cream Cheese Muffins
Ingredients
The batter
-
8
ounces
cream cheese, softened
-
4
tablespoons
butter, softened
-
1 ½
cups
granulated sugar
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
2
cups
all-purpose flour
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
buttermilk
The mix-ins
Instructions
- Preheat the oven to 350°F and line two muffin tins with liners.
- Cream together the cream cheese, butter, and sugar until fluffy.
- Add the eggs, vanilla, and buttermilk, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix gently, leaving some dry streaks.
- Fold in the blueberries carefully to avoid overmixing.
- Divide the batter evenly among the muffin cups.
- Bake for 14-17 minutes until the tops spring back when touched.
- Cool the muffins on a wire rack and store in a covered container.
Nutrition Facts (estimated)
Servings
24 muffins
Calories
151
Total fat
6g
Total carbohydrates
23g
Total protein
2g
Sodium
111mg
Cholesterol
30mg
You might also like