Description
A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 eggs, beaten
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- ½ cup heavy whipping cream
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir flour
- baking powder
- and baking soda together in a bowl; set aside.
- Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms
- 4 to 5 minutes.
- Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
- Spoon batter into the prepared muffin cups
- filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned
- about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 12