Ingredientes para Blueberry Cream Cheese Muffins
- 2 tablespoons cold unsalted butter (for topping)
- 4 ounces (113g) softened cream cheese
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour (for topping)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
- 1/2 cup milk
- 1/4 cup packed brown sugar (for topping)
- 1/4 teaspoon ground cinnamon (for topping)
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Como fazer Blueberry Cream Cheese Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 4 ounces (113g) softened cream cheese until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup granulated sugar and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 2 cups fresh or frozen blueberries.
- Stir in 1/2 cup milk until just combined.
- Fill muffin cups ¾ full.
- For the crumble topping: In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 2 tablespoons cold unsalted butter, cut into small pieces, and 1/4 teaspoon ground cinnamon. Use your fingers or a pastry blender to mix until crumbly.
- Sprinkle the crumble topping evenly over the muffins.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
109g
Fat
45g
Carbs
15g
