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Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.6 from 128 reviews

These Blueberry Cream Cheese Muffins combine moist, tender muffin base loaded with fresh blueberries and a luscious, sweet cream cheese filling. Perfect for breakfast or a delightful snack, these muffins balance fruity freshness with rich creaminess in every bite, baked to golden perfection.

Ingredients

Scale

Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • ¼ cup (50 g) granulated sugar

Muffin Batter

  • 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

Instructions

  1. Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent sticking and ease cleanup.
  2. Make the Cream Cheese Filling: In a medium-sized bowl, use a handheld mixer to beat together the softened cream cheese and ¼ cup sugar until smooth and creamy. Set this filling aside while you prepare the muffin batter.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, ⅓ cup granulated sugar, baking powder, and salt until thoroughly combined.
  4. Combine Wet Ingredients: In a separate bowl, mix the beaten egg, milk, and vegetable oil until well blended.
  5. Make Muffin Batter: Pour the wet mixture into the dry ingredients and stir until just moistened. Be careful not to overmix, as this can make the muffins tough. Gently fold in the fresh blueberries to evenly distribute them without breaking.
  6. Assemble Muffins: Spoon batter into each lined muffin cup filling them about halfway. Then, add about one tablespoon of the cream cheese filling into the center of each muffin cup on top of the batter. Finally, cover the cream cheese filling with more muffin batter until each muffin cup is approximately ¾ full.
  7. Bake: Place the muffin tin in the preheated oven and bake for 30 to 35 minutes. The muffins are done when a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
  8. Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use fresh or frozen blueberries. If using frozen, do not thaw before folding into batter to prevent the batter from turning purple.
  • Ensure the cream cheese is softened to make mixing easier for a smooth filling.
  • Do not overmix the batter; a few lumps are okay to keep muffins tender.
  • For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
  • If you want a golden top, you can sprinkle a little sugar on top of each muffin before baking.

Keywords: Blueberry muffins, Cream cheese filling, Breakfast muffins, Quick muffins, Sweet muffins, American muffins

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