Blueberry Cream Cheese Muffins Recipe

Introduction

These Blueberry Cream Cheese Muffins are a delightful treat combining sweet, juicy blueberries with a rich, creamy filling. Perfect for breakfast or a snack, they offer a soft texture and a burst of flavor in every bite.

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, being careful not to overmix.
5. Step 5: Carefully fold in the fresh blueberries to preserve their shape.
6. Step 6: In a separate small bowl, blend the softened cream cheese, 3 tablespoons of sugar, and egg yolk until smooth and creamy.
7. Step 7: Fill each muffin cup halfway with batter, then add a teaspoon of the cream cheese mixture on top. Cover with the remaining batter.
8. Step 8: Bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
9. Step 9: Allow muffins to cool slightly before transferring them to a wire rack to cool completely.

Tips & Variations

• Use frozen blueberries if fresh are not available; do not thaw before folding them into the batter to prevent bleeding.
• For a nutty flavor, add 1/2 cup chopped walnuts or pecans to the batter.
• Try substituting the all-purpose flour with whole wheat flour for a heartier muffin.
• To make these muffins dairy-free, substitute the butter with coconut oil and use a cream cheese alternative.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months. Reheat in the microwave for 15-20 seconds or warm in an oven at 300°F (150°C) for 5-7 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them directly to the batter without thawing to avoid bleeding and sogginess.

How do I know when the muffins are fully baked?

Muffins are done when they turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.

Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.5 from 473 reviews

• Author: Sarah
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Blueberry Cream Cheese Muffins are moist, fluffy, and bursting with fresh blueberries. Featuring a creamy, tangy cream cheese filling that adds a delightful surprise in every bite, they make a perfect breakfast treat or afternoon snack. Easy to prepare and baked to golden perfection, these muffins are sure to become a favorite.

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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 large 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

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Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined, which helps distribute the leavening agents evenly.
3. Combine Wet Ingredients: In another bowl, thoroughly mix the melted unsalted butter, whole egg, milk, and vanilla extract until smooth and homogeneous.
4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients just until combined, being careful not to overmix which could result in tough muffins.
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, 3 tablespoons granulated sugar, and egg yolk until the mixture is smooth and creamy, which will create a rich filling.
7. Assemble Muffins: Spoon half of the muffin batter into each lined muffin cup, then add about one teaspoon of the cream cheese mixture on top of the batter. Cover the filling with the remaining muffin batter to encase the cream cheese inside.
8. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean, ensuring they are fully cooked.
9. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and maintains texture.

Notes

• Use fresh blueberries for best texture and flavor; frozen can be used but might change the batter consistency.
• Be careful not to overmix the batter to avoid dense muffins.
• Make sure the cream cheese is softened for easy blending.
• Line the muffin tin with paper liners for easy removal and reduced cleanup.
• Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: blueberry muffins, cream cheese filling, breakfast muffins, easy muffins, blueberry cream cheese muffins, homemade muffins