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Breakfast Blueberry Cheesecake Muffins
Breakfast Blueberry Cheesecake Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Blueberry cheesecake muffins: A deliciously fruity and creamy treat for breakfast or brunch.
Ingredients:
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 2 eggs, beaten
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup heavy whipping cream
  • 1 cup fresh blueberries
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C), and prepare a 12-cup muffin tin by greasing it or lining the cups with paper liners.
  • Combine flour, baking powder, and baking soda in a bowl; set aside.
  • Using an electric mixer, beat eggs in a bowl until light and frothy. In a separate large bowl, beat cream cheese until fluffy. Mix in sugar to create a smooth paste. Stir in beaten eggs and beat until a smooth, creamy batter forms, about 4 to 5 minutes.
  • Gently combine cream and blueberries into the batter until mixed. Then, fold in the flour mixture until absorbed.
  • Scoop the batter into the muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for 20 minutes, until tops spring back when lightly pressed and muffins are lightly browned. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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