Ingredients
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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2 eggs, beaten
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1 (8 ounce) package cream cheese, softened
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1 cup white sugar
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½ cup heavy whipping cream
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1 cup fresh blueberries
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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Stir flour, baking powder, and baking soda together in a bowl; set aside.
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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.
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Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
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Spoon batter into the prepared muffin cups, filling each 2/3 full.
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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.
Cook's Note:
Substitute half-and-half for the cream if you like.
Nutrition Facts (per serving)
240 | Calories |
11g | Fat |
31g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 240 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 7g | 34% |
Cholesterol 65mg | 22% |
Sodium 205mg | 9% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 1g | 3% |
Total Sugars 18g | |
Protein 4g | 9% |
Vitamin C 1mg | 1% |
Calcium 74mg | 6% |
Iron 1mg | 7% |
Potassium 67mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.