Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 cup
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Vegetable oil: 1/2 cup
- Milk: 1 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 together the eggs, oil, and milk. Stir in the softened cream cheese until just combined (some lumps are okay).
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix. Gently fold in the blueberries.
- Step 5: Fill each muffin cup about 2/3 full.
- 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 in the fridge for up to a week.
- A quick zap in the microwave (10-15 seconds) will bring back that just-baked warmth and juiciness.
- Serve these delightful muffins with a dollop of whipped cream or a dusting of powdered sugar for an extra touch of elegance.
- Gently coating the blueberries in a tablespoon of flour before folding them in prevents them from sinking to the bottom.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American