We like to serve them on holiday mornings with our extended family along with these other options These blueberry cream cheese muffins bake up so fluffy, moist and tender! It's so hard to stop at one when they are piping hot PERIOD! The cream cheese gives these blueberry muffins an AMAZING texture!
Ingredients of Blueberry and cream cheese muffins
- It's 7 tbsp of butter.
- Prepare 3 tbsp of sunflower or vegetable oil.
- You need 1 cup of low-fat plain yogurt.
- You need 2 tbsp of vanilla.
- It's 3 large of eggs.
- It's 3 1/4 cup of all-purpose flour.
- It's 1 cup of fine sugar.
- It's 1/4 tsp of fine salt.
- It's 6 oz of blueberries.
- You need 4 oz of cream cheese.
Blueberry and cream cheese muffins step by step
- line a muffin pan with wrappers.
- preheat oven to 400°R.E.M..
- melt butter in no.stick pan over low heat..
- remove from heat, whisk in the oil,yogurt,vanilla,and eggs..
- sift floor and baking powder into a large bowl,stir in the sugar and salt,then make a well in the middle..
- pour the yogurt mixture into the flour well.. lightly fold the dry ingredients into the dry using a rubber spatulas until the mixture has come together.
- pour in the blueberries, working them into the batter with the Bare minimum of stirring(the mixture will look lumpy.
- spoon half the batter into the prepared baking cups.
- dot about 1/2 tsp. of the cream cheese on top of the batter in each half-filled muffin cup.
- add remaining batter,then another 1/2 teaspoon of cream cheese on each muffin.
- bake for 18 to 20 minutes,or until golden..
- let cool in pan for 10 minutes then transfer to rack and let cool completely..
With cream cheese and buttermilk in the batter, you can do no wrong!! What a great way to start a day! The richness of the cream cheese batter makes these blueberry muffins extra special. A food processor is used in this recipe, but feel free to use an. In a separate mixing bowl, whisk remaining muffin ingredients except blueberries.
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