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.
Blueberry cream cheese muffins
- For the topping
- 1/2 tsp cinnamon
- 50 gr melted butter
- 1/3 cup sugar
- 1/2 cup flour
- for the muffins
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup sugar
- 250 gr cream cheese
- 1/3 cup vegetable oil I used canola
- 1 tsp vanilla extract
- 1 1/2 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 3/4 cup blueberries, mix just until incorporated into the batter.
Spoon batter into prepared muffin tins, filling about 2/3 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.