Breakfast Blueberry Cheesecake Muffins

Name: Breakfast Blueberry Cheesecake Muffins
Total time: 45
Yield: 12
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 2 eggs, beaten; 1 (8 ounce) package cream cheese, softened; 1 cup white sugar; ½ cup heavy whipping cream; 1 cup fresh blueberries

Recipe by Cheerios from allrecipes.com

Breakfast,Dessert 45 Mins.

Ingredients

12 servings

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1 ½ cups all-purpose flour
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2 teaspoons baking powder
•

½ teaspoon baking soda
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2 eggs, beaten

•

1 (8 ounce) package cream cheese, softened
•

1 cup white sugar
•

½ cup heavy whipping cream
•

1 cup fresh blueberries

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Stir flour, baking powder, and baking soda together in a bowl; set aside.
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.
Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
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.