Blueberry Cream Cheese Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 33 minutes

Ingredients

8 ounces cream cheese, softened

¼ cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup buttermilk

½ cup canola or vegetable oil

1 teaspoon pure vanilla extract

½ cup granulated sugar

1 cup whole wheat flour (can use all-purpose flour instead)

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup blueberries, fresh or frozen (unthawed)

Directions

Prep

Preheat oven to 400°F. Lightly spray a muffin tin with nonstick cooking spray.

Make Filling

In a small bowl, blend together softened cream cheese, sugar, and vanilla until smooth; set aside.

Mix Wet Ingredients

In a large mixing bowl, whisk together eggs, buttermilk, oil, and vanilla. Stir in sugar.

Add Dry Ingredients

Add whole wheat flour, all-purpose flour, baking powder, and salt. Stir lightly just to mix dry ingredients and then stir the dry ingredients into the egg mixture just until combined. Do not overmix.

Fold in Blueberries

Gently fold in blueberries.

Fill Tins

Fill muffin tins about ⅓ full with muffin batter. Using a small spoon, drop a small amount (rounded tablespoon) of the cream cheese mixture into each muffin cup on top of the batter. Top each muffin with remaining muffin batter.

Bake for 18 minutes or until golden brown. Cool 10 minutes in muffin tins before removing.

Nutrition

• Serving Size: 1 muffin
• Calories: 172 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 32 mg
• Sodium: 332 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Total Sugars: 16 g
• Protein: 7 g