Print

Blueberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.4 from 80 reviews

Delight in these Blueberry Cream Cheese Muffins, a perfect balance of fluffy muffin texture with bursts of fresh blueberries and a luscious creamy cheese filling. Easy to make and ideal for breakfast or snack time, these muffins bake to golden perfection with a sweet, tangy center that will impress any crowd.

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

  1. Preheat Oven: Set 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 until well combined.
  3. Combine Wet Ingredients: In a separate bowl, blend the melted unsalted butter, whole egg, milk, and vanilla extract until smooth and consistent.
  4. Combine Wet and Dry Mixes: Gently fold the wet ingredients into the dry flour mixture using a spatula. Stir just until combined to avoid overmixing, which keeps the muffins tender.
  5. Add Blueberries: Carefully fold in the fresh blueberries without crushing them, ensuring even distribution throughout the batter.
  6. Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with sugar and egg yolk until smooth and creamy to form the filling.
  7. Assemble Muffins: Spoon batter halfway into each muffin cup. Add about a teaspoon of cream cheese filling on top, then cover with remaining batter to encase the filling evenly.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean.
  9. Cool: Remove from oven and allow muffins to cool slightly. Transfer to a wire rack for full cooling. Serve warm or at room temperature for best flavor.

Notes

  • Do not overmix the batter to ensure tender muffins.
  • Fresh blueberries are preferred for best texture; if using frozen, do not thaw to avoid bleeding color.
  • You can substitute dairy milk with almond or oat milk for a different flavor or dietary needs.
  • The cream cheese filling can be flavored with a hint of lemon zest for added brightness.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Keywords: Blueberry muffins, cream cheese filling, breakfast muffin recipe, baked muffins, soft muffins, easy muffin recipe

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