Blueberry Cream Cheese Muffins Recipe

Introduction

Blueberry Cream Cheese Muffins are a delightful treat combining sweet, juicy blueberries with a rich, creamy center. Perfect for breakfast or an afternoon snack, these muffins are moist, flavorful, and easy to make at home.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 4 oz cream cheese, softened
• 3 tbsp granulated sugar (for filling)
• 1 egg yolk (for filling)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, mix the melted butter, egg, milk, and vanilla extract until well combined.
4. Step 4: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Carefully fold in the fresh blueberries, distributing them evenly through the batter.
6. Step 6: In a separate small bowl, blend the softened cream cheese, 3 tablespoons of sugar, and egg yolk until smooth to create the filling.
7. Step 7: Fill each muffin cup halfway with batter. Add about a teaspoon of the cream cheese mixture on top, then cover with the remaining batter.
8. Step 8: Bake the muffins for 18 to 22 minutes until they turn golden brown and a toothpick inserted into the center comes out clean.
9. Step 9: Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely.

Tips & Variations

• For a burst of extra flavor, toss the blueberries in a little flour before folding them into the batter to prevent sinking.
• Swap fresh blueberries for frozen if fresh aren’t available; just avoid thawing them to keep the batter from turning purple.
• Add a sprinkling of coarse sugar on top before baking for a crunchy finish.
• Try using flavored cream cheese, such as lemon or vanilla, for a different twist in the filling.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries, but keep them frozen until just before folding into the batter to prevent the color from bleeding and the batter from turning purple.

How do I prevent the cream cheese filling from leaking out?

Make sure to add only a small amount of cream cheese filling (about a teaspoon) in the center of the batter and cover it well with the remaining muffin batter. This helps keep the filling inside as it bakes.

Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.9 from 51 reviews

These Blueberry Cream Cheese Muffins are moist, fluffy, and bursting with fresh blueberries, featuring a luscious cream cheese filling for an extra creamy surprise in every bite. Perfect for breakfast, brunch, or a delightful snack, these muffins combine the sweetness of berries with the rich tang of cream cheese in a tender muffin base.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Cream Cheese Filling

• 4 oz cream cheese, softened
• 3 tbsp granulated sugar
• 1 egg yolk

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and make removal easier.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
3. Mix Wet Ingredients: In a separate bowl, combine the melted unsalted butter, whole egg, milk, and vanilla extract. Mix thoroughly until smooth.
4. Incorporate Wet into Dry: Gently fold the wet mixture into the dry ingredients using a spatula until just combined, being careful not to overmix to keep the muffins tender.
5. Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter without breaking the berries.
6. Prepare Cream Cheese Filling: In a small bowl, blend the softened cream cheese, granulated sugar (for filling), and egg yolk until the mixture is smooth and creamy.
7. Fill Muffin Cups: Spoon the muffin batter into each lined muffin cup, filling each halfway. Add about a teaspoon of the cream cheese filling on top of the batter, then cover with the remaining muffin batter to enclose the filling.
8. Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes or until the muffins turn golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
9. Cool: Remove the muffins from the oven and allow them to cool slightly in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Use fresh blueberries for best flavor; frozen can be used but may alter the batter’s consistency slightly.
• Do not overmix the batter to avoid tough muffins.
• Ensure cream cheese is softened to avoid lumps in the filling.
• Check muffins towards the end of baking time to prevent overbaking.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• Reheat gently before serving to bring out the creaminess of the filling.

Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, baked muffins, blueberry dessert, easy muffin recipe