Blueberry Cheesecake Muffins

01Method

1. 1

   Heat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing it or inserting paper liners.

2. 2

   Whisk together the flour, baking powder, and baking soda in a bowl and set aside.

3. 3

   Using an electric mixer at medium speed, whip the eggs until light and foamy. In a separate large bowl, beat the cream cheese until fluffy, then blend in the sugar until smooth. Incorporate the whipped eggs and continue mixing until the batter is creamy and uniform, about 4 to 5 minutes.

4. 4

   Gently fold in the cream and blueberries until just combined, then add the flour mixture and fold only until absorbed.

5. 5

   Divide the batter among the muffin cups, filling each about two-thirds of the way.

6. 6

   Bake until the tops bounce back when gently pressed and the muffins are lightly golden, approximately 20 minutes. Let them rest in the tin for 5 minutes before transferring to a wire rack to cool completely.