Blueberry Cream Cheese Muffins

Fresh blueberries are quiet expensive (around 1.99€ for 100 gr), but in certain time we could find cheaper blueberries in some grocery stores (around 0.79€ for 100 gr). I like to bake some blueberry muffins for my family if I find the cheap one. You can also use frozen blueberry which could be found every time in most of supermarkets.

I like to fill the muffins with cream cheese to add some creamy texture. If you don't like, just skip it. I also add sour cream to my muffins to keep them moist and soft. This recipe makes about 8 muffins with 125 ml volume each cup or cup cake forms with 75 ml volume each.

Blueberry Muffins (Photo credit : Veronica)

Blueberry Cream Cheese Muffins

Makes 8 muffins (or depends on your muffin cup size)

You need :
9 muffin cups or cupcake forms
a balloon whisk
an ice cream scoop (optional)

Ingredients :
2 eggs
150 gr sour cream
100 ml sun-flower oil
vanilla extract
150 gr flour
2 tsp baking powder
100 gr sugar
⅓ tsp salt
200 gr fresh blueberries

Cream Cheese :
175 gr Philadelphia cream cheese, in room temperature
50 gr caster sugar
vanilla extract

Steps :
Preheat the oven into 275 degrees Celcius.

Prepare muffins cups onto a baking tray/dish. Set aside.

Mix together cream cheese, sugar and vanilla extract. Set aside.

Put flour, baking soda, sugar and salt into a mixing bowl. Stir them a little bit. Add in eggs, vanilla extract and sour cream. Mix them with a balloon whisk until incorporated. Add in blueberries into the mixture. Mix them carefully.

Scoop about 2 tablespoons of the muffin batter or until cover 2/3 cup volume into each cup. Add in 1 tablespoon of cream cheese mixture, then cover with the muffin batter again. Bake them for about 20 minutes or until a toothpick insert in the center comes out clean. Turn off the oven.

Recipe by Veronica

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