Print

Blueberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

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.

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 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

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