Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Sour cream
- Fresh blueberries
- Cream cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another bowl, beat softened butter and sugar until creamy. Add eggs one at a time, then mix in sour cream until smooth.
- Gradually fold the dry ingredients into the wet mixture, being careful not to over-mix.
- Gently fold in fresh blueberries. In a small bowl, mix softened cream cheese with an additional tablespoon of sugar.
- Spoon muffin batter into each cup, add dollops of cream cheese filling, and top with more batter.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted comes out clean. Allow to cool slightly before serving.
Notes
- Do not over-mix the batter to keep muffins light and fluffy.
- Frozen blueberries can be used; do not thaw before adding.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American