Breakfast Blueberry Cheesecake Muffins

A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.



Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step: 2

Stir flour, baking powder, and baking soda together in a bowl; set aside.

Step: 3

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.

Step: 4

Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.

Step: 5

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Step: 6

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.


Per Serving: 240 calories; protein 4.4g; carbohydrates 31.4g; fat 11.2g; cholesterol 65.1mg; sodium 204.8mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.

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