Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins

Ingredients:

• For the muffins:

  • 2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup fresh or frozen blueberries (if frozen, don’t thaw)

  • 1 cup buttermilk

  • 1/3 cup vegetable oil

  • 1 large egg

  • 1 tsp vanilla extract

• For the cream cheese filling:

  • 4 oz cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.

2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Add blueberries: Gently fold in the blueberries to the dry ingredients to coat them—this helps prevent them from sinking.

4. Mix wet ingredients: In another bowl, whisk buttermilk, oil, egg, and vanilla extract until combined.

5. Combine: Pour wet ingredients into the dry and gently stir until just combined. Be careful not to overmix.

6. Prepare cream cheese filling: In a small bowl, beat together cream cheese, sugar, and vanilla extract until smooth.

7. Assemble muffins: Fill each muffin cup halfway with batter. Add about 1 tablespoon of cream cheese filling in the center, then cover with more batter until 2/3 full.

8. Bake: 18-22 minutes or until a toothpick inserted near the edge comes out clean.

9. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.