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Blueberry & cream cheese rye muffins

Print Recipe
Course Dessert
Keyword blueberry, cream cheese, muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 mufins

Ingredients

  • 125 g 1 cup all purpose flour
  • 125 g 1 cup rye flour
  • 150 g 3/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 finger pinch kosher salt
  • 5 oz cream cheese room temp
  • 2 eggs
  • 180 g buttermilk 3/4 cup
  • 1 tsp vanilla
  • 65 g 1/3 cup olive oil
  • juice of half a lemon
  • 1/4 cup honey
  • 1 cup blue berries
  • brown sugar for sprinkling

Instructions

  • Heat your oven to 400°F. Well grease your muffin tin. Combine all the dry ingredients in a mixing bowl and set aside. In a stand mixer mix the cream cheese and eggs on medium until fluffy. Add in the buttermilk, vanilla, oil, lemon juice, and honey and mix or stir to combine. Add in the dry ingredients and mix until just combined. Stir in the blueberries. Fill the cups of the muffin tin almost to the top, sprinkle with brown sugar, and bake for 20-30 minutes until the tops are golden brown and a cake tester inserted into the center comes out clean. Allow to cool fully before removing from muffin tin.