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Blueberry Cream Cheese Muffins

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Breakfast: Blueberry Cream Cheese Muffins
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INGREDIENTS
Servings: 12
unbleached all-purpose flour
buttermilk
white sugar
honey
olive oil
egg, lightly beaten
whole wheat flour
salt
baking soda
blueberries
 
cream cheese, softened
white sugar
unbleached all-purpose flour
egg
sour cream
vanilla extract
DIRECTIONS
  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
  2. In a large bowl, combine 1 cup unbleached flour with buttermilk; let stand 5 minutes. Mix in 1 cup sugar, honey, oil and egg. Combine whole wheat flour, baking soda and salt in small bowl. Stir into white flour mixture just until moistened. Gently fold in the blueberries. Fill muffin cups with one tablespoon muffin batter, and one tablespoon filling. Top with one more tablespoon muffin batter.
  3. To make the filling: In a medium bowl, combine cream cheese, 1//2 cup sugar, 1 1/2 tablespoon flour, egg, sour cream and vanilla. Blend until smooth.
  4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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