Name: Blueberry Cream Cheese Muffins Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 ounces cream cheese, softened; ¼ cup (50 g) granulated sugar; 2 cups (250 g) all-purpose flour; ⅓ cup (67 g) granulated sugar; 3 teaspoons baking powder; ½ teaspoon salt; 1 large egg, room temperature and beaten; ¾ cup (184 g) milk; ½ cup vegetable oil; 1 pint blueberries

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Introduction

These blueberry cream cheese muffins are a delightful treat combining sweet blueberries with a rich, tangy cream cheese center. Perfect for breakfast or a snack, they are moist, flavorful, and easy to make at home.

The image shows a close-up of several golden brown muffins in a silver muffin tin. Each muffin has a crumbly, light brown streusel topping that looks crunchy and unevenly spread, revealing small dark purple spots of baked blueberries peeking through the soft yellow muffin batter underneath. The muffins sit snugly in white paper liners inside the tin. A few fresh, plump blueberries rest on a rustic wooden surface near the edge of the muffin tin. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces cream cheese, softened
¼ cup (50 g) granulated sugar (for filling)
2 cups (250 g) all-purpose flour
⅓ cup (67 g) granulated sugar (for batter)
3 teaspoons baking powder
½ teaspoon salt
1 large egg, room temperature and beaten
¾ cup (184 g) milk
½ cup vegetable oil
1 pint blueberries

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2: In a medium bowl, use a handheld mixer to blend the softened cream cheese with ¼ cup granulated sugar until smooth. Set this cream cheese filling aside.
Step 3: In a large bowl, whisk together the all-purpose flour, ⅓ cup granulated sugar, baking powder, and salt until well combined.
Step 4: In another bowl, mix the beaten egg, milk, and vegetable oil until fully combined.
Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Be careful not to overmix. Then fold in the blueberries gently.
Step 6: Fill each muffin cup about halfway with the batter. Add about a tablespoon of the cream cheese filling on top of the batter in each cup.
Step 7: Cover the cream cheese filling with more batter, filling each muffin cup about three-quarters full.
Step 8: Bake for 30 to 35 minutes, or until a toothpick inserted into the muffin comes out with a few moist crumbs but no wet batter.
Step 9: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use fresh or frozen blueberries; if frozen, do not thaw to prevent the batter from turning purple.
For a sweeter cream cheese filling, add a teaspoon of vanilla extract when mixing.
Try adding a sprinkle of coarse sugar on top of each muffin before baking for a crunchy topping.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for about 20 seconds for a warm treat.

How to Serve

The image shows a close-up of a muffin with three visible layers on a white plate, placed on a white marbled textured surface. The bottom layer is a dense cake base with embedded dark purple and blue blueberry pieces, the middle layer is a creamy white cheese or custard filling, and the top layer has a crumbly, golden brown streusel topping. To the side, a few whole fresh blueberries rest on the plate, adding a pop of color. The background is softly blurred, highlighting the muffin. Photo taken with an iphone --ar 4:5 --v 7

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. This helps prevent the batter from turning purple and avoids excess moisture.

How do I know when the muffins are fully baked?

The muffins are done when a toothpick inserted into the center comes out with just a few moist crumbs but no wet batter. This usually takes about 30 to 35 minutes at 350°F.