Blueberry Cream Cheese Muffins Recipe

Introduction

These blueberry cream cheese muffins are a delightful morning treat that combines juicy blueberries with a rich, creamy center. Soft, fluffy, and bursting with flavor, they are perfect for breakfast or an afternoon snack.

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 flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, mix 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.
5. Step 5: Carefully fold in the blueberries to the batter.
6. Step 6: In a separate small bowl, blend softened cream cheese, 3 tbsp sugar, and egg yolk until smooth to make the filling.
7. Step 7: Fill each muffin cup halfway with batter, add a teaspoon of the cream cheese mixture on top, then cover with the remaining batter.
8. Step 8: Bake for 18–22 minutes until the muffins are golden brown and a toothpick inserted comes out clean.
9. Step 9: Allow the muffins to cool slightly before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or lemon zest to the batter.
• If fresh blueberries are not available, frozen berries can be used; just do not thaw them before folding in to prevent batter from turning blue.
• Use reduced-fat cream cheese for a lighter filling option.
• For a crunchier topping, sprinkle the muffins with coarse sugar before baking.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat muffins in the microwave for 20–30 seconds or warm them in the oven before serving to enjoy the creamy filling at its best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Simply fold them into the batter while still frozen to prevent the color from bleeding into the batter.

What if I don’t have cream cheese for the filling?

You can substitute the cream cheese with mascarpone or ricotta cheese for a slightly different but still creamy filling.

Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.9 from 461 reviews

Delightfully moist and fluffy Blueberry Cream Cheese Muffins featuring a luscious cream cheese filling swirled with fresh blueberries. Perfect for breakfast or a sweet snack, these muffins combine a tender crumb with a rich, creamy center for an irresistible treat.

• Author: Hannah
• 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

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 (for filling)
• 1 egg yolk (for filling)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure they are evenly combined.
3. Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, whole egg, milk, and vanilla extract until the mixture is smooth and uniform.
4. Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients using a spatula, mixing just until combined to avoid overworking the batter.
5. Add Blueberries: Carefully fold in the fresh blueberries to distribute them evenly throughout the batter without breaking them.
6. Prepare Cream Cheese Filling: In a small bowl, blend the softened cream cheese with the sugar and egg yolk until smooth and creamy, ensuring the filling is well combined.
7. Assemble Muffins: Fill each muffin cup halfway with the batter, add about a teaspoon of the cream cheese mixture on top, then cover with the remaining muffin batter to seal the filling inside.
8. Bake: Bake the muffins in the preheated oven for 18–22 minutes, or until they turn golden brown and a toothpick inserted into the muffin (avoiding the filling) comes out clean.
9. Cool Muffins: Allow the muffins to cool slightly in the tin for several minutes before transferring them to a wire rack to cool completely.

Notes

• For best results, use fresh blueberries to prevent the batter from turning purple or blue.
• Do not overmix the batter to keep the muffins light and fluffy.
• The cream cheese filling adds moisture and richness; avoid overfilling to prevent leaking during baking.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
• Reheat leftovers in a microwave for 15-20 seconds for a fresh-baked feel.

Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, American muffins, blueberry cream cheese