Blueberry Cream Cheese Muffins Recipe

Introduction

Blueberry Cream Cheese Muffins are a delightful blend of sweet berries and tangy cream cheese wrapped in a soft, moist muffin. Perfect for breakfast or a snack, these treats balance fruity freshness with a creamy center that will keep you coming back for more.

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 the flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, mix the 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. Be careful not to overmix.
5. Step 5: Carefully fold in the fresh blueberries.
6. Step 6: In a separate small bowl, blend the softened cream cheese, 3 tablespoons of 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, or until the muffins are golden brown and a toothpick inserted in the center 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, add a teaspoon of lemon zest to the batter to complement the blueberries.
• Use frozen blueberries if fresh are not available, but do not thaw them before adding to avoid color bleeding.
• Swap cream cheese filling with a dollop of your favorite jam for a fruity twist.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in a microwave or oven before serving to restore softness.

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 without thawing them to prevent the muffins from turning purple and soggy. Just fold them into the batter directly.

Can I make these muffins dairy-free?

To make dairy-free muffins, substitute the butter with a plant-based alternative and use a dairy-free cream cheese for the filling. Ensure your milk substitute has a similar consistency for best results.

Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.9 from 148 reviews

These Blueberry Cream Cheese Muffins combine fluffy, tender muffin batter studded with fresh blueberries and a luscious cream cheese filling for a delightful breakfast or snack treat. The muffins are baked to golden perfection, showcasing a balance of sweet and tangy flavors with a moist crumb and creamy center.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal and cleanup.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for an even distribution of ingredients.
3. Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, whole egg, milk, and vanilla extract until the mixture is well combined and smooth.
4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the muffins tender.
5. Incorporate Blueberries: Carefully fold the fresh blueberries into the batter to evenly distribute them without crushing.
6. Prepare Cream Cheese Filling: In a separate small bowl, blend the softened cream cheese, granulated sugar, and egg yolk together until smooth and creamy.
7. Fill Muffin Cups: Spoon the muffin batter halfway into each lined muffin cup, then add a teaspoon of the cream cheese mixture in the center of each, and cover with the remaining batter to enclose the filling.
8. Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until the muffins turn golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
9. Cool and Serve: Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely or serve warm.

Notes

• For best results, use fresh blueberries to prevent the batter from turning blue and watery.
• Do not overmix the batter to keep muffins light and fluffy.
• Ensure the cream cheese is softened to blend smoothly with the sugar and egg yolk.
• You can substitute milk with buttermilk for a tangier flavor and more tender crumb.
• Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
• Reheat muffins briefly in the microwave before serving if desired.

Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, baked muffins, fruit muffins, cream cheese filling