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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.

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 (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

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