A delicious blueberry muffin recipe made with cream cheese, eggs, and heavy cream that give the muffins a moist, creamy texture.
You will eat more than one of these special blueberry cream cheese muffins.
You may need to make a double recipe, as these muffins will disappear quickly!
Serve these blueberry muffins warm for breakfast or brunch.
Find more recipes for homemade muffins like this blueberry muffin recipe.
Prep Time: 15 minutes
Baking Time: 30 minutes
4 oz. softened cream cheese
1 Tablespoon of fresh lemon juice
2 Teaspoons of vanilla extract
1/2 cup heavy cream (can also use whole milk)
4 Tablespoons butter, melted
2 cups flour
3/4-cup of granulated sugar
1-1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/8 teaspoon salt
1-1/4 cup blueberries (fresh or frozen)
Sugar Topping Mixture:
2-1/2 Tablespoons of sugar
1 teaspoon of cinnamon
Step 1: Your oven should be preheated to 350 degrees.
Step 2: Line muffin tins with cupcake liners or grease and flour the muffins tins and put aside.
Step 3: In a mixer bowl, beat the softened cream cheese along with the vanilla and fresh lemon juice until it is smooth and there are no lumps.
Step 4: Beat in each of the eggs one at a time.
Step 5: Mix in the heavy cream and butter and stir until well blended.
Step 6: In a separate bowl, combine the five dry ingredients. Sift together.
Step 7: Beat the dry ingredients into the cream cheese and carefully fold in the blueberries.
Step 8: Ladle the batter equally into the muffin tins, each about 75% full.
Step 9: Sprinkle the tops of the muffins with the sugar mixture.
Step 10: Bake for 25-30 minutes until the muffins are lightly golden brown.
Makes 12-16 blueberry muffins.