Breakfast Blueberry Cheesecake Muffins

Great for breakfast or brunch, these cheesecake muffins are packed with juicy blueberries for a perfect balance of fruity and creamy.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 240 Calories

Ingredients

• 1 cup white sugar
• 2 teaspoons baking powder
• 2 eggs, beaten
• 1 (8 ounce) package cream cheese, softened
• 1 cup fresh blueberries
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.5 cup heavy whipping cream

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.