Blueberry Cream Cheese Muffins Recipe

Introduction

Blueberry Cream Cheese Muffins are a delightful treat combining fluffy muffins bursting with fresh blueberries and a rich, creamy cheese filling. Perfect for breakfast or a snack, these muffins are easy to make and wonderfully flavorful.

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; avoid overmixing.
5. Step 5: Carefully fold in the fresh blueberries to distribute them evenly.
6. Step 6: In a separate small bowl, blend the softened cream cheese, 3 tablespoons of sugar, and egg yolk until smooth for the filling.
7. Step 7: Fill each muffin cup halfway with batter, then add a teaspoon of the cream cheese mixture on top. Cover with remaining batter.
8. Step 8: Bake for 18–22 minutes or until golden brown and a toothpick inserted in the muffin comes out clean.
9. Step 9: Allow the muffins to cool slightly before transferring them to a wire rack to cool completely.

Tips & Variations

• For a burst of flavor, try adding a teaspoon of lemon zest to the batter.
• Use frozen blueberries if fresh aren’t available; add them directly without thawing to prevent bleeding.
• Swap cream cheese filling with mascarpone or ricotta for a different texture.
• Sprinkle coarse sugar on top before baking for a crunchy finish.

Storage

Store the 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 3 months. Reheat refrigerated or frozen muffins in a microwave for about 20 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries directly without thawing. This helps prevent the batter from turning blue and avoids excess moisture.

How do I know when the muffins are done?

The muffins are done when they turn golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.5 from 512 reviews

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

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Description

Delight in these moist and fluffy Blueberry Cream Cheese Muffins, featuring a luscious cream cheese filling that adds a rich, tangy surprise to every bite. Perfect for breakfast or a sweet snack, these muffins combine fresh blueberries with a tender crumb and a creamy center, baked to golden perfection.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 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

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Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. Mix Wet Ingredients: In a separate bowl, blend the melted butter, whole egg, milk, and vanilla extract until smooth and well incorporated.
4. Combine Wet and Dry Ingredients: Gently fold the wet mixture into the dry ingredients, mixing just until combined to avoid overworking the batter and keep the muffins tender.
5. Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter without crushing them.
6. Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with granulated sugar and egg yolk until smooth and creamy for a luscious filling.
7. Assemble Muffins: Fill each lined muffin cup halfway with batter, then add a teaspoon of the cream cheese mixture to the center. Top with the remaining batter, covering the cream cheese completely.
8. Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes or until the muffins turn golden brown and a toothpick inserted near the center comes out clean.
9. Cool: Remove the muffins from the oven and let them cool slightly in the pan before transferring to a wire rack to cool completely.

Notes

• Do not overmix the batter; fold ingredients gently to keep the muffins light and fluffy.
• The cream cheese filling adds moisture and richness—ensure it is fully covered by batter to prevent leaking during baking.
• Fresh blueberries are preferred for best texture, but frozen can be used if thawed and drained.
• Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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

Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, blueberry cream cheese, baked muffins, sweet muffins