Blueberry Pancake Muffins with Cream Cheese Filling
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/3 cup milk, whole
- 1 tablespoon vinegar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup butter, unsalted - melted and cooled
- 1/2 cup blueberries
For the Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Nutrition Information
Serving size: 1 muffin
Calories: 180
Carbohydrate: 18g (6%)
Protein: 4g (8%)
Total Fat: 11g (17%)
Saturated Fat: 6g (30%)
Trans Fat: 0g
Cholesterol: 50mg (17%)
Sodium: 240mg (10%)
Dietary Fiber: <1g (0%)
Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 400º Fahrenheit. In a medium bowl, mix together whole wheat flour, all-purpose flour, baking powder, baking soda, sugar and salt. Set aside. In a large mixing bowl which together milk, vinegar, vanilla, eggs and butter. Whisk in dry ingredients until combined. Stir in blueberries.
In another bowl, stir together cream cheese, sugar and vanilla.
Spray 18 muffin tins with nonstick cooking spray. Fill about 1/3 to 1/2 full of the muffin better. Using a small scoop, drop a small amount of the cream cheese mixture into each muffin cup. Top with a small amount of the remaining muffin batter.
Bake for 15 minutes or until golden brown. Cool completely in muffin tins before removing. Store in an airtight container in the fridge.
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