Description
Delicious and fluffy muffins filled with fresh blueberries and creamy cream cheese, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- A pinch of salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 cup fresh blueberries
- 4 ounces cream cheese, softened
- 1 tablespoon additional sugar for cream cheese filling
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with grease or liners.
- Mix the dry ingredients in a large bowl: flour, sugar, baking powder, and salt.
- Prepare the wet ingredients by beating together the softened butter and sugar until creamy.
- Add the eggs one at a time, mixing well, then fold in the sour cream until smooth.
- Combine the dry mixture with the wet ingredients, stirring gently until just combined.
- Fold in the blueberries carefully.
- Mix cream cheese and additional sugar in a small bowl until smooth.
- Spoon the batter into muffin cups, topping with cream cheese filling and more batter to cover.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
These muffins freeze well. Wrap them individually in plastic wrap for storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg