Blueberry Cream Cheese Muffins Recipe

Introduction

These Blueberry Cream Cheese Muffins combine juicy blueberries with a rich, creamy center for a delightful breakfast treat. Soft and tender, they’re perfect for a weekend brunch or a satisfying snack any time of day.

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 to distribute them evenly.
6. Step 6: In a separate small bowl, blend together the softened cream cheese, 3 tablespoons of sugar, and egg yolk until smooth and creamy.
7. Step 7: Fill each muffin cup halfway with the batter, then add about a teaspoon of the cream cheese mixture on top. Cover with the remaining batter to fill the cups nearly full.
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 in the tin before transferring them to a wire rack to cool completely.

Tips & Variations

• For a burst of flavor, use fresh blueberries rather than frozen. If using frozen, do not thaw to prevent the batter from becoming too wet.
• Try substituting half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
• Drizzle a simple lemon glaze over cooled muffins for a bright, citrusy finish.
• To round out breakfast, add chopped nuts like walnuts or pecans to the batter for extra texture.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat refrigerated or frozen muffins in a microwave for about 15-20 seconds to enjoy warm and soft again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but it’s best to use frozen blueberries straight from the freezer without thawing to minimize extra moisture in the batter. This helps prevent soggy muffins.

How do I know when the muffins are done baking?

The muffins are ready when they turn golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them moist and tender.

Blueberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

Delight in these fluffy Blueberry Cream Cheese Muffins featuring a burst of fresh blueberries and a luscious cream cheese filling. Perfect for breakfast or a sweet snack, these muffins combine a moist, tender crumb with a creamy surprise inside, baked to golden perfection.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• 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 the 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 until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, whole egg, milk, and vanilla extract until smooth and fully integrated.
4. Make the Batter: Gently fold the wet ingredients into the dry ingredients just until combined to avoid overmixing. Carefully fold in the fresh blueberries to distribute evenly.
5. Prepare Cream Cheese Filling: In a small bowl, blend the softened cream cheese with the 3 tablespoons of granulated sugar and egg yolk until the mixture is smooth and creamy.
6. Assemble Muffins: Fill each muffin cup halfway with the blueberry batter. Add about a teaspoon of the cream cheese mixture into the center of each muffin. Cover with the remaining blueberry batter ensuring the cream cheese filling is enclosed.
7. Bake: Bake the muffins in the preheated oven for 18 to 22 minutes or until they are golden brown and a toothpick inserted into the muffin (not the filling) comes out clean.
8. Cool: Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely. This helps maintain their shape and texture.

Notes

• Use fresh blueberries for the best texture and flavor. Frozen blueberries can be used but reduce the amount slightly to avoid excess moisture.
• Do not overmix the batter to keep the muffins light and fluffy.
• If cream cheese filling spills over during baking, it can caramelize and add a nice texture but keep an eye on the muffins.
• Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat muffins in the microwave for 10-15 seconds for a warm treat.

Keywords: blueberry muffins, cream cheese filling, breakfast muffin, baked muffins, American muffins, sweet breakfast, fresh blueberries, soft muffins