A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

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  • 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.

Cook's Note:

Substitute half-and-half for the cream if you like.

Nutrition Facts

240 calories; protein 4.4g 9% DV; carbohydrates 31.4g 10% DV; fat 11.2g 17% DV; cholesterol 65.1mg 22% DV; sodium 204.8mg 8% DV. Full Nutrition
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