- 10
- 10 mins
- 25 mins
Ingredients
- Ingredients:
- Filling:
- 4 oz cream cheese, softened
- 3 Tbsp sugar
- 1/2 tsp vanilla
- 1 tsp lemon zest
- 1 tsp lemon juice
- Muffins:
- 1 cup blueberries
- 2 cups + 1/2 Tbsp all-purpose flour, divided
- 2/3 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla
- 1 egg, room temperature
- 1/2 cup butter, melted and slightly cooled
- 3 tsp sanding sugar, for topping
Preparation
Step 1
Preparation:
Preheat oven to 375°F degrees and line a 12-cup muffin tin with cupcake liners.
To make the filling, beat together all of the filling ingredients in a stand mixer, or in a mixing bowl using a hand mixer, until combined. Set aside.
To make the muffins, toss together the blueberries and 1/2 Tbsp of the flour in a small mixing bowl. Set aside.
Mix together the 2 cups flour, 2/3 cup sugar, baking powder, and salt in a large mixing bowl.
In another mixing bowl, combine the buttermilk, vanilla, egg, and melted butter.
Gently fold the wet ingredients into the dry ingredients, until just combined.
Add the flour-coated blueberries to the batter and stir, being careful not to overmix.
Put 2 Tbsp of the batter in each muffin liner, followed by 2 tsp of the cream cheese filling. Top with another 1-1/2 Tbsp of the batter. Sprinkle the sanding sugar over top, using 1/4 tsp of sugar for each filled muffin cup. Bake for 20–25 minutes, until golden brown.