Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup butter (softened)
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (or frozen, thawed)
- 4 ounces cream cheese (softened)
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- Cream together the butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with flour.
- Fold in the blueberries gently to avoid crushing them.
- In a small bowl, mix the softened cream cheese with powdered sugar until smooth.
- Spoon a layer of muffin batter into each liner, add a dollop of cream cheese mixture, then cover with more batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
- Prep Time: 15
- Cook Time: 25
Nutrition
- Calories: 180
- Fat: 8g
- Carbohydrates: 24g
- Protein: 3g