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Ingredients requirements for Blueberry cheese muffins:
- Give 4 ounces (114 g) for cream cheese, softened
- Need 2 tbsp for butter, softened
- Take 3/4 cup cane sugar
- Make ready 1 cup for all purpose flour
- Provide 1/8 tsp baking soda
- Give 1/2 tsp of baking powder
- Make ready 1/8 tsp for salt
- Get 1/4 cup for buttermilk or 1/4cup milk + 1/4tbsp white vinegar
- Give 1/2 tsp - vanilla extract
- Take 1 cup for frozen blueberries + 1tbsp flour
- Make ready 1 cup for cheddar cheese, cubbed
- Need - Streusel topping:
- Prepare 2 tbsp - all purpose flour
- Make ready 1 tbsp of cane sugar
- Prepare 1 tbsp for butter, grated
These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too. For another spin on these muffins. What a great way to start a day!
Blueberry cheese muffins steps:
- Preheat oven 350°F or 175°C. Line one 20 mini muffin tin with muffin paper or 12 original muffin tin.
- Combine flour, baking powder, baking soda, and salt. Sift and set it aside.
- Make streusel top: mix grated butter, sugar, and flour with fork. Put in the freezer before use.
- With hand mixer, cream the cream cheese, butter, and sugar until fluffy. About 1-2 minutes.
- Put the egg in, keep mixing it with slow speed. When it's Incorporated, add in buttermilk and vanilla. Continue mixing until, well mixed.
- Mix in the dry ingredients all in once. Mix with wooden spoon for about 4 circle then add blueberries and cubbed cheese. Do not over mix the batter or the muffin will be dense.
- Fill the prepared muffin tin with the batter until full. Put streusel on top.
- Bake for 12-14 minutes. Poke with a skewer to check if the muffins are done. When the skewer comes out clean, the muffins are done.
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