Blueberry Cream Cheese Muffins

• temps total: 25 minutes

Ingrédients

For the Muffins:

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 large egg

1/3 cup milk

1 cup fresh or frozen blueberries

For the Cream Cheese Filling:

4 oz (about ½ cup) cream cheese, softened

3 tablespoons granulated sugar

1 teaspoon vanilla extract

Optional Topping:

2 tablespoons coarse or turbinado sugar

Instructions

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease them.

Make the Cream Cheese Filling:

In a small bowl, beat together the softened cream cheese, 3 tablespoons of sugar, and 1 teaspoon vanilla until smooth and creamy. Set aside.

Prepare the Muffin Batter:

In a large bowl, whisk together flour, ¾ cup sugar, baking powder, baking soda, and salt.

In another bowl, whisk together oil, egg, vanilla extract, and milk.

Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients, mixing gently until partially combined—do not overmix.

Gently fold in the blueberries.

Assemble the Muffins:

Spoon about half of the batter evenly into the muffin cups (it will be about a tablespoon per cup).

Drop a small spoonful (about 1 teaspoon) of the cream cheese mixture into the center of each muffin.

Top with the remaining muffin batter, covering the cream cheese. If desired, sprinkle each muffin with coarse sugar.

Bake:

Bake for 18–22 minutes, or until muffins are golden and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.

Cool and Serve:

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.