Breakfast Blueberry Cheesecake Muffins recipe
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Ingredients
- 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 2 eggs, beaten 1 (8 ounce) package cream cheese, softened 1 cup white sugar ½ cup heavy whipping cream 1 cup fresh blueberries
Nutrition Info
- 239.9 caloriescarbohydrate: 31.4 gcholesterol: 65.1 mgfat: 11.2 gfiber: 0.7 gprotein: 4.4 gsaturatedFat: 6.7 gservingSize: -sodium: 204.8 mgsugar: 18 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Blueberry Cheesecake Muffins
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Stir flour, baking powder, and baking soda together in a bowl, set aside.
Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.