Name: Breakfast Blueberry Cheesecake Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 1 ½ cups; Baking powder - 2 teaspoons; Baking soda - ½ teaspoon; Eggs, beaten - 2; Cream cheese, softened - 1 (8 ounce) package; White sugar - 1 cup; Heavy whipping cream - ½ cup; Fresh blueberries - 1 cup

Ingredients for - Breakfast Blueberry Cheesecake Muffins

1. All-purpose flour 1 ½ cups

2. Baking powder 2 teaspoons

3. Baking soda ½ teaspoon

4. Eggs, beaten 2

5. Cream cheese, softened 1 (8 ounce) package

6. White sugar 1 cup

7. Heavy whipping cream ½ cup

8. Fresh blueberries 1 cup

How to cook deliciously - Breakfast Blueberry Cheesecake Muffins

1 . Stage

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

2 . Stage

Stir flour, baking powder, and baking soda together in a bowl; set aside.

3 . Stage

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 . Stage

Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.

5 . Stage

Spoon batter into the prepared muffin cups, filling each 2/3 full.

6 . Stage

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.