Breakfast Blueberry Cheesecake Muffins
Description
Great for breakfast or brunch, these cheesecake muffins are packed with juicy blueberries for a perfect balance of fruity and creamy.
Ingredients
•
1 1/2 cups all-purpose flour
•
2 teaspoons baking powder
•
1/2 teaspoon baking soda
•
2 eggs, beaten
•
1 (8 ounce) package cream cheese, softened
•
1 cup white sugar
•
1/2 cup heavy whipping cream
•
1 cup fresh blueberries
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Stir flour, baking powder, and baking soda together in a bowl; set aside.
3
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.
4
Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
5
Spoon batter into the prepared muffin cups, filling each 2/3 full.
6
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.