These muffins are filled with cream cheese and blueberries. Use ripe blueberries and they will taste so good with cream cheese. Thanks for watching!
Ingredients for 12 standard size muffins
Muffins
1.5 cups (205 g) all-purpose flour
2 teaspoons (8 g) baking powder
1/2 teaspoon (3 g) salt
½ cup (113g) unsalted butter, room temperature
¾ cups (150 g) sugar
2 large eggs (100-110 g)
¾ cup (180 ml) of milk
1 teaspoon vanilla extract
Cream Cheese Filling
3/4 cup (6 oz/ 170 g) cream cheese, room temperature soft
3 tablespoons (38 g) sugar
4 teaspoons (20 ml) milk
1 cup ripe blueberries (so they are sweet)
1. Preheat oven at 375°F (190°C).
2. In a bowl, sift and combine together flour, baking powder, salt and set aside.
3. In another bowl, soften the cream cheese with a spoon, and then add sugar and milk. Mix until combined. Set aside.
4. With an electric mixer, cream the butter on medium high speed for 1-2 minutes.
5. Gradually add sugar and beat until the mixture is combined, stopping to scrape the sides of the bowl, if needed.
6. Add the room temperature eggs, one at a time, and continue to mix until combined.
7. Add the dry ingredients in 2-3 batches, alternating with milk and vanilla extract, and mix until fully incorporated.
8. Transfer a medium scoop of batter into the baking pan cavities. Add 1 tablespoon of cream cheese mixture and some blueberries. Cover up with more batter on top and the blueberries.
9. Bake at 375°F for 25-30 minutes, depending on your oven.
10. Transfer cupcakes from the pans to the cooling rack to cool down.
11. Serve and enjoy!
TIP: If you forgot to take out the cream cheese from the fridge, just microwave it for a few seconds until soft (without the aluminum wrapper in a heat proof bowl).
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23 авг 2024
