Blueberry Cream Cheese Muffins Recipe

Name: Blueberry Cream Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. cream cheese; 1 Tbsp. lemon juice; 2 tsp. vanilla; 2 eggs; 1/2 c. milk; 4 Tbsp. melted butter; 2 c. cake flour; 3/4 c. sugar; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; pinch of salt; 1 1/4 c. blueberries; 1 1/2 Tbsp. sugar, mixed with 1 tsp. cinnamon

Servings: persons

4 oz. cream cheese
1 Tbsp. lemon juice
2 tsp. vanilla
2 eggs
1/2 c. milk
4 Tbsp. melted butter
2 c. cake flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 1/4 c. blueberries
1 1/2 Tbsp. sugar, mixed with 1 tsp. cinnamon

1
Preheat oven to 350u00b0.
2
Fill muffin tin with cupcake liners. In processor, whip cream cheese, lemon juice and vanilla until smooth.
3
Beat in eggs.
4
Add milk and butter and blend.
5
Combine next 5 ingredients and beat into cream cheese mixture until well blended.
6
Fold in blueberries.
7
Pour into muffin tins.
8
Fill 3/4 full.
9
Sprinkle tops with sugar and cinnamon mixture.
10
Bake 30 minutes.

965

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 oz. cream cheese, 1 Tbsp. lemon juice, 2 tsp. vanilla, 2 eggs, and more.

Yes, Blueberry Cream Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cream Cheese Muffins

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