Better Than the Box Moist Blueberry Muffins
Better Than the Box Moist Blueberry Muffins made with sweetened condensed milk, blueberries, and soft, creamy centers. Yummy and so nostalgic!
Servings: 15 muffins
Calories: 278kcal
Ingredients
- 1/2 cup melted coconut oil
- 1/4 cup dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3/4 - 1 cup sweetened condensed milk, use more/less dependent on your preferred sweetness levels
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon (optional)
- 1 teaspoon kosher salt
- 1 cup fresh or frozen tiny blueberries
- 3 ounces cream cheese, cut into 12-15 cubes
Instructions
- 1. Preheat the oven to 425° F. Line a 12-15 cup muffin pan with paper liners.2. In a large mixing bowl, stir together the oil, brown sugar, eggs, and vanilla until smooth. Mix in 1 cup sweetened condensed milk until combined.3. Add the flour, baking powder, baking soda, cinnamon (if using), and salt. Stir until just combined. Stir in the blueberries. Gently stir 2 to 3 times to lightly swirl the berries into the batter. Do not overmix.4. Divide the batter evenly among the prepared muffin cups. Push 1 cube of cream cheese into the center of each muffin. Then use a spoon to lightly cover the cream cheese with batter. It’s OK if some of the cream cheese is still visible.5. Bake for 5 minutes, then reduce the oven temperature to 350° F and bake for another 18-25 minutes, until the muffins are just set. Serve with butter and flaky sea salt, if desired.
Nutrition
Calories: 278kcal
