Directions: Blueberry Cheesecake Stuffed Muffins

• Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent sticking.
• In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for perfectly risen muffins.
• In a separate bowl, beat the eggs lightly. Add the melted butter and vanilla extract, stirring until everything is well combined.
• Pour the wet ingredients into the dry ingredients and gently fold them together. Take care not to overmix—just combine until the batter is smooth and uniform.
• In a small bowl, mix the softened cream cheese and powdered sugar until creamy and smooth. This filling will give the muffins their signature creamy center.
• Fill each muffin cup halfway with the muffin batter. Add about a teaspoon of the cheesecake filling on top, then sprinkle a few fresh blueberries over the filling. Cover the filling and blueberries with more muffin batter until the cups are about 3/4 full.
• Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin (not the cheesecake center) comes out clean. The muffins should be golden on top and spring back when lightly pressed.
• Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack. This helps them set and prevents sogginess on the bottom.