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Blueberry Cream Cheese Muffins

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Delicious gluten-free muffins filled with blueberries and a rich cream cheese surprise.

Ingredients

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  • 2 cups all-purpose gluten-free flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter (melted)
  • 1 egg
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • 4 oz cream cheese (softened)
  • 3 tbsp granulated sugar (for filling)
  • 1 egg yolk (for filling)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Mix melted butter, egg, milk, and vanilla until well combined in another bowl.
  4. Fold the wet ingredients into the dry ingredients until just combined.
  5. Fold in the blueberries carefully.
  6. Blend cream cheese, sugar for filling, and egg yolk until smooth in a separate small bowl.
  7. Fill each muffin cup halfway with batter.
  8. Add a teaspoon of cream cheese mixture on top.
  9. Cover with remaining batter.
  10. Bake for 18–22 minutes until golden brown and a toothpick comes out clean.
  11. Allow them to cool slightly before transferring to a wire rack.

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/blueberry-cream-cheese-muffins/