Ingredients

  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 4 oz. cream cheese, room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ -1 teaspoon lemon zest (optional but yum)
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 1 cup blueberries, plus more for pressing onto tops

Instructions

  1. Preheat oven to 375 F.
  2. Place cupcake liners into the cupcake tray. Set aside.
  3. In a large bowl, combine vegetable oil, sugar, and cream cheese.
  4. Mix in egg, vanilla extract, and lemon zest.
  5. In a separate bowl sift together flour, baking powder, and salt.
  6. Combine dry ingredients in the wet alternating with the buttermilk.
  7. Carefully fold in blueberries.
  8. Pour batter into prepared muffin tin.
  9. Press a few blueberries into the top of the batter
  10. Bake for 15-20 minutes.
  11. Remove from oven and let cool in pan until pan is warm.
  12. Remove muffins and place on a cooling rack to finish cooling.
  13. Serve warm.