I always look for a quick and easy muffin recipes, it is one of my favorite breakfast pastry. These blueberry cream cheese muffins are just that, perfect for breakfast and easy to make. I came up with the idea for blueberry muffins after meeting Natali for coffee the other day. She mentioned making them, and I just couldn’t take the image out of my head. Can you picture it? Big blueberry muffins with a crispy muffin top, who can say no to that.In Israel we celebrate Shavuot this week, it is believed to be the holiday when Moses got the old testimony from God. I am not such a “good Jew” but a holiday is a holiday, and one of the holidays’ traditions is having a big dinner with lots of dairy products and fresh fruits. I decided to combine both cream cheese and blueberries into a perfect muffin, and boy was I right, they came out delicious.It’s really hard and expensive to get fresh blueberries in Israel, so I used frozen ones, and the muffins came out just as good. These are moist and has a fluffy texture, they are perfect for breakfast, and you can enjoy them as a mid-day snack or dessert.
- For the topping
- ½ tsp cinnamon
- 50 gr melted butter
- ⅓ cup sugar
- ½ cup flour
- for the muffins
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup sugar
- 250 gr cream cheese
- ⅓ cup vegetable oil (I used canola)
- 1 tsp vanilla extract
- 1½ cups fresh blueberries (I used thaw blueberries)
- Preheat oven to 375 °F/195°C. Line muffin pan with muffin liners.
- To make the topping
- In a small bowl mix together cinnamon, flour, sugar, and melted butter. Set aside.
- To make the muffins
- Mix flour, baking powder, and salt in a large bowl.
- In a separate bowl whisk together sugar and eggs. Add the cream cheese, oil, and vanilla, keep whisking until the mixture is pale and fluffy.
- Fold the wet ingredients into the dry ones, mix well.
- Fold in ¾ cup blueberries, mix just until incorporated into the batter.
- Spoon batter into prepared muffin tins, filling about ⅔ of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with the topping.
- Place them in the oven and bake for 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
DID YOU MAKE THESE BLUEBERRY CREAM CHEESE MUFFINS?
Don’t forget to take a snap and tag #netacooks on Instagram, so I can see them.