These delicious blueberry cream cheese muffins are made with blueberries, cream cheese, eggs, and heavy cream that give the muffins a moist, creamy texture.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American
Keyword: blueberries, homemade blueberry muffins
Servings: 12
Author: Laura Warnke
Ingredients
4oz.softened cream cheese
1Tablespoonfresh lemon juice
2Teaspoonsvanilla extract
2eggs
1cupheavy creamcan also use whole milk
4Tablespoonsbuttermelted
2cupsflour
3/4-cupgranulated sugar
1-1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1-1/4cupblueberriesdrained (fresh or frozen)
Sugar Topping Mixture:
2-1/2Tablespoonsgranulated sugar
1teaspooncinnamon
Instructions
Your oven should be preheated to 350 degrees.
Line muffin tins with 16-18 cupcake liners or grease and flour the muffins tins and put aside.
In a mixer bowl, beat the softened cream cheese along with the vanilla and fresh lemon juice until it is smooth and there are no lumps.
Beat in each of the eggs one at a time.
Mix in the heavy cream and butter and stir until well blended.
In a separate bowl, combine the five dry ingredients. Sift together.
Beat the dry ingredients into the cream cheese and carefully fold in the blueberries.
Ladle the batter equally into the muffin tins, each about 75% full.
Sprinkle the tops of the muffins with the sugar mixture.
Bake for 25-30 minutes until the muffins are lightly golden brown.
Place on a wire rack to cool slightly before serving.