Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries (or frozen, thawed and drained)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well combined.
- In a separate bowl, beat together the melted butter and softened cream cheese until smooth and creamy.
- Add the eggs one at a time to the cream cheese mixture, mixing well after each addition.
- Stir in the vanilla extract and milk until the mixture is fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently just until no dry flour is visible. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best results, ensure butter and cream cheese are at room temperature before mixing, and do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg