Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins are blueberry muffins baked with a cream cheese filling inside to kick up your blueberry muffins a notch!

INGREDIENTS

CREAM CHEESE FILLING

• 4 ounces cream cheese, softened
• ¼ cup (50g) granulated sugar

BLUEBERRY MUFFINS

• 2 cups (250g) all-purpose flour
• ⅓ cup (67g) granulated sugar
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 large egg, room temperature and beaten
• ¾ cup (184g) milk
• ½ cup vegetable oil
• 1 pint blueberries

INSTRUCTIONS

1. Preheat oven to 350°F and prepare a muffin tin with muffin liners.

CREAM CHEESE FILLING

1. In a medium bowl, mix together cream cheese and sugar with a handheld mixer. Set aside as you prepare the muffin batter.

BLUEBERRY MUFFINS

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
2. In a separate bowl, add the beaten egg, milk, and oil. Mix well. Pour into the flour mixture, and stir until moistened. Gently fold in the blueberries.

ASSEMBLY

1. Fill muffin cups about half full of the muffin batter. Pipe in about a tablespoon of the cream cheese filling into the batter-filled cups. Top with more batter until each muffin cup is about ¾ full.
2. Bake 30 to 35 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.