Breakfast Blueberry Cheesecake Muffins Recipe

Name: Breakfast Blueberry Cheesecake Muffins Recipe
Cuisine: Asian,Europian,Western

Features:

Cuisine:

Directions

Ingredients :

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2 eggs, beaten

1 (8 ounce) package cream cheese, softened

1 cup white sugar

½ cup heavy whipping cream

1 cup fresh blueberries

Methods :

Step 1

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

Step 2

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

Step 3

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 4

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

Step 5

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

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.

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