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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.