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Blueberry Cream Cheese Muffins

Discover the joy of baking with these delightful blueberry cream cheese muffins! Perfect for a quick breakfast or a sweet afternoon treat, they blend tangy cream cheese with juicy blueberries in a soft, buttery base. Ideal for both beginners and expert bakers, this simple recipe creates a tasty experience that everyone will love. Enjoy them with coffee or freeze for later! #BlueberryMuffins #Baking #MuffinRecipe #SweetTreats #BreakfastIdeas #Yummy
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Ingredients
  

1 cup fresh blueberries (or frozen, thawed)

1 ½ cups all-purpose flour

½ cup granulated sugar

½ cup cream cheese, softened

¼ cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup milk (whole or buttermilk)

Zest of 1 lemon (optional)

2 tablespoons coarse sugar for topping (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Mix the Cream Cheese: In a medium bowl, blend the softened cream cheese, melted butter, and granulated sugar until smooth and creamy. You can use a hand mixer or a spatula for this step.

      Incorporate Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure everything is well combined.

        Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt. If using lemon zest, add it here for an extra layer of flavor.

          Blend Mixtures: Gradually add the dry ingredients to the cream cheese mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined—do not overmix.

            Fold in Blueberries: Gently fold in the blueberries, being careful not to break them up too much.

              Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, sprinkle coarse sugar on top for a crunchy finish.

                Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                  Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Serve: Enjoy the blueberry cream cheese muffins warm or at room temperature. They make a fantastic breakfast treat or a lovely snack!

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins