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Blueberry cream cheese muffins

Blueberry cream cheese muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Author Neta

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 °F/195°C. Line muffin pan with muffin liners.
  2. To make the topping
  3. In a small bowl mix together cinnamon, flour, sugar, and melted butter. Set aside.
  4. To make the muffins
  5. Mix flour, baking powder, and salt in a large bowl.
  6. 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.
  7. Fold the wet ingredients into the dry ones, mix well.
  8. Fold in 3/4 cup blueberries, mix just until incorporated into the batter.
  9. 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.
  10. Place them in the oven and bake for 18-20 minutes or until the toothpick inserted in the center comes out clean.
  11. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.