Ingredients
Method
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined—be careful not to overmix. Gently fold in the blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
Use room temperature ingredients for a smoother batter. Do not overmix to avoid dense muffins. Fresh or frozen blueberries can be used. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.