Description
These Blueberry Cream Cheese Muffins are a delightful treat combining tender, fluffy muffins bursting with fresh blueberries and a rich, creamy cream cheese filling. Perfect for a breakfast indulgence or an afternoon snack, these muffins offer a lovely balance of sweet and tangy flavors baked to golden perfection.
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
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until evenly combined to create the muffin batter base.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the melted butter, egg, milk, and vanilla extract until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overworking the batter and ensure a tender muffin.
- Add Blueberries: Carefully fold in the fresh blueberries to distribute them evenly throughout the batter without crushing them.
- Prepare Cream Cheese Filling: In a small bowl, blend the softened cream cheese with granulated sugar and egg yolk until the mixture is smooth and creamy.
- Assemble Muffins: Fill each muffin cup halfway with batter, add about a teaspoon of cream cheese filling on top of the batter, then cover with the remaining batter to seal in the creamy center.
- Bake Muffins: Bake the muffins in the preheated oven for 18–22 minutes or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Fresh blueberries work best; if using frozen, do not thaw before adding to batter to prevent color bleeding.
- The cream cheese filling adds a rich, tangy surprise inside each muffin.
- These muffins are best enjoyed within two days but can be refrigerated for up to 5 days.
- Reheat muffins briefly in the microwave for a warm, freshly baked taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry muffins, cream cheese muffins, breakfast recipes, baked goods, easy muffins
