Makes – 9 large muffins
Ingredients:
- All purpose flour – 1 ½ cups
- Granulated sugar – ¾ cup + 1 tblsp (to sprinkle on top)
- Baking powder – 2 tsp
- Salt – ½ tsp
- Egg – 1 no (Large)
- Canola oil – 1/3 cup
- Cream Cheese – 1/4 cup
- Fresh Blueberries – 1 cup
- Vanilla essence – 1 tsp
Procedure:
- Pre heat the oven to 400˚F
- Line the paper muffin molds into the muffin tin and keep aside (since, I don’t have muffin liners in my pantry; I have butter brushed my muffin tin)
- Sieve the dry ingredients (all purpose flour, baking powder, granulated sugar and salt) in a large bowl (ref pic)
- In a small bowl, add the egg (room temperature), canola oil and cream cheese and vanilla essence; mix well and keep aside (ref pic)
- Mix all the ingredients together (ref pic) and mix well without any lumps (ref pic; you can see few lumps of cream cheese, that’s totally fine)
- Now add the fresh Blueberries and gently fold into the muffin batter(ref pic)
- Fill the batter equally into the prepared muffin tin and sprinkle some granulated sugar on the top the batter (ref pic)
- Pour some water into the unfilled muffin mold, it will helps to keep the muffin so moist and light (ref pic)
- Bake it for 15-18mins or until insert a toothpick in the center of the muffin comes out clean.
- Serve warm with a scoop of vanilla ice cream
- The very light, easy and tasty “CREAM CHEESE BLUEBERRY MUFFINS” are ready
