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Blueberry Cream Cheese Muffins

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Blueberry Cream Cheese Muffins, studded with juicy plump blueberries in every bite


  • 120ml (½ cup) butter, softened
  • 85g (3 ounces) cream cheese, softened
  • 2eggs, beaten
  • 250ml (1 cup) sugar
  • 10ml (2 teaspoons) vanilla
  • 500ml (2 cups) flour
  • 7.5ml (1 ½ teaspoon) baking powder
  • 2.5ml (½ teaspoon) baking soda
  • 2.5ml (½ teaspoon) salt
  • 1¼ cups blueberries
  • 125ml (½ cup) milk
Blueberry Cream Cheese Muffins


¼ cup butter softened
¼ cup flour
125ml (½ cup) brown sugar (packed)
5ml (1 teaspoon) cinnamon


In a medium mixing bowl, cream butter with cream cheese.
Stir in beaten eggs, sugar, and vanilla.
Add flour, baking powder, baking soda, and salt.
Stir in blueberries. Lightly mix in milk without beating or over stirring the mixture.
Spoon into greased muffin tins until 3/4 full.


Mix butter, flour, brown sugar, and cinnamon until crumbly. Sprinkle on top of muffins.

Bake in a 375-degree oven for 25 minutes. Cool and remove from muffin tin.

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