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blueberry cream cheese muffins

Blueberry cream cheese muffins

These blueberry cream cheese muffins are incredibly moist, bursting with juicy berries and rich, creamy flavor.
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Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
Author: Huma

Ingredients

  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 4 oz cream cheese, room temperature
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 tsp vanilla extract
  • 1 ½ cup all purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 1 cup blueberries

Instructions

  • Preheat your oven to 375°F (190°C). Line a muffin tray with paper liners
  • In a large bowl, combine the oil, sugar, and softened cream cheese. Mix well until smooth and fully combined the mixture should be creamy with no lumps of cream cheese.
  • Add the egg, lemon zest, and vanilla extract to the bowl. Mix until everything is well combined and the batter is smooth.
  • Add the egg, lemon zest, and vanilla extract to the bowl. Mix until everything is well combined and the batter is smooth.
  • In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
  • Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently after each addition until just combined.
  • Carefully fold in the blueberries using a spatula, being gentle to avoid breaking them and turning the batter blue.
  • Bake for 15-20 minutes.
  • Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Video

Notes

  • If you don't have buttermilk in hand you can Just mix ½ cup milk with 1 teaspoon lemon juice or vinegar, let it sit for 5–10 minutes, and use it as a substitute.