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To make blueberry cream cheese muffins, you need a few key ingredients. Each one plays an important role in the flavor and texture of the muffins.

Blueberry Cream Cheese Muffins

Indulge in the delightful taste of blueberry cream cheese muffins with this easy-to-follow recipe! These muffins perfectly blend succulent blueberries and creamy cheese for a comforting treat. Discover essential ingredients, step-by-step baking tips, and fun variations to elevate your baking game. Whether you’re a novice or a pro, you’ll enjoy creating these scrumptious muffins at home. Click through to explore the full recipe and start baking today!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 cup fresh blueberries (or frozen, if preferred)

4 oz cream cheese, softened and cut into small cubes

Zest of 1 lemon

Optional: 1 tablespoon coarse sugar for topping

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

        Add the eggs, one at a time, beating well after each addition. Incorporate the vanilla extract and lemon zest into the mixture.

          Mix in the sour cream until fully combined.

            Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be slightly lumpy.

              Carefully fold in the blueberries and small cream cheese cubes, ensuring they're evenly distributed without crushing the blueberries.

                Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle coarse sugar on top for added crunch.

                  Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

                    Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to finish cooling.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                        - Presentation Tips: Serve warm, dusted with powdered sugar or enjoy them fresh with a pat of butter on top. Place them on a decorative plate with a few extra blueberries scattered around for a visually appealing touch.