Hi, I’m Mary. Today I’m sharing my recipe for Blueberry Cream Cheese Muffins with you! This is a favorite at our house and I hope you enjoy it too! You’ll need butter, sugar, eggs, all-purpose flour (or cake mix), baking powder, salt and vanilla extract. The blueberries are optional but they’re so yummy in these muffins! They’re healthy too since they’re baked instead of fried 😉
prep: 20 mins cook: 25 mins total: 45 mins Servings: 12 Yield: 12 muffins
1 cup blueberries
½ cup honey
1 teaspoon vanilla extract
¼ cup sour cream
1 ¼ cups buttermilk
1 cup unbleached all-purpose flour
1 teaspoon salt
¼ cup olive oil
½ cup white sugar
1 egg, lightly beaten
1 cup white sugar
1 tablespoon baking soda
1 ½ cups whole wheat flour
1 ½ tablespoons unbleached all-purpose flour
1 (8 ounce) package cream cheese, softened
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine 1 cup unbleached flour with buttermilk; let stand 5 minutes. Mix in 1 cup sugar, honey, oil and egg. Combine whole wheat flour, baking soda and salt in small bowl. Stir into white flour mixture just until moistened. Gently fold in the blueberries. Fill muffin cups with one tablespoon muffin batter, and one tablespoon filling. Top with one more tablespoon muffin batter.
To make the filling: In a medium bowl, combine cream cheese, 1//2 cup sugar, 1 1/2 tablespoon flour, egg, sour cream and vanilla. Blend until smooth.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Per Serving: 377 calories; protein 6.8g; carbohydrates 60g; fat 13.5g; cholesterol 54.7mg; sodium 585.5mg.