Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 3/4 cup
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Eggs: 2 large
- Milk: 1/2 cup
- Vegetable oil: 1/4 cup
- Cream cheese, softened: 4 ounces
- Blueberries: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, beat the eggs, milk, and vegetable oil until well combined. Add the softened cream cheese and whisk until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries.
- Step 5: Fill each muffin liner about 2/3 full with batter.
- Step 6: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey treat, microwave a muffin for 15-20 seconds before serving.
- These muffins are delightful on their own, but even better with a dollop of whipped cream or a dusting of powdered sugar.
- Gently coat the blueberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom of the muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American