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Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.7 from 84 reviews

Delight in these moist and tender Blueberry Cream Cheese Muffins, featuring a luscious swirl of smooth cream cheese filling and bursting with fresh blueberries. Perfect for breakfast or a sweet snack, these muffins combine a subtly sweet batter with a creamy center, baked to golden perfection.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1/2 cup milk
  • 1 tsp vanilla extract

Add-ins

  • 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 cleanup easy.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure an even distribution of leavening and seasonings.
  3. Mix Wet Ingredients: In another bowl, thoroughly mix the melted unsalted butter, whole egg, milk, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overworking the batter which can lead to tough muffins.
  5. Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly without crushing to maintain their shape and freshness.
  6. Prepare Cream Cheese Filling: In a separate small bowl, blend the softened cream cheese with the granulated sugar and egg yolk until the mixture is smooth and creamy.
  7. Assemble Muffins: Spoon batter to fill each muffin cup halfway. Add about a teaspoon of the cream cheese filling on top of the batter. Then, cover the cream cheese layer with the remaining muffin batter, filling each cup nearly to the top.
  8. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  9. Cool and Serve: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely or serve warm.

Notes

  • For best results, use fresh blueberries; frozen ones may release extra moisture and affect the texture.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • The cream cheese filling adds a rich and tangy surprise inside the muffins — ensure it’s well blended for smoothness.
  • You can substitute milk with buttermilk for a slight tang and softer crumb.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat gently before serving to restore softness and flavor.

Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, baked muffins, blueberry recipe, cream cheese filling muffins, moist muffins

Find it online: https://dylangranv.com/blueberry-cream-cheese-muffins-recipe/