Blueberry Cream Cheese Muffins Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, combine the melted unsalted butter, whole egg, milk, and vanilla extract. Mix thoroughly until smooth.
- 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.
- Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter without breaking the berries.
- 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.
- 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.
- 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.
- 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
