Ingredients and Weight:
- 1 cup (120g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (2g) baking soda
- 1/4 tsp (1g) salt
- 1/4 cup (50g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120g) cream cheese, softened
- 1 cup (150g) fresh blueberries
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat together the butter and sugar until light and fluffy. Beat in the egg.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the cream cheese and blueberries.
- Fill prepared muffin cups about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Soft and fluffy muffins with a tender crumb
- Sweet and tangy flavor from the blueberries and cream cheese
- Homemade and customizable recipe
User Comments:
- "These muffins were so delicious! The cream cheese and blueberries made them so moist and flavorful." - Susan
- "I love the simplicity of this recipe. It's easy to make and always turns out great." - John
- "These muffins are perfect for breakfast or a snack. They're filling and satisfying." - Mary
Special Precautions and Tips:
- For a sweeter muffin, increase the granulated sugar by 1-2 tablespoons.
- If you don't have buttermilk, you can use 1/2 cup (120ml) milk mixed with 1 tablespoon (15ml) of lemon juice or white vinegar.
- Let the muffins cool completely before storing in an airtight container. They will keep at room temperature for up to 3 days.
