Description
These Blueberry Cream Cheese Muffins are the perfect treat for brunch or breakfast. Soft, moist, and bursting with fresh blueberries, each muffin features a luscious cream cheese filling that adds a rich, tangy contrast. Easy to make and bakery-style delicious, these muffins bring a delightful balance of sweet and creamy in every bite.
Ingredients
Scale
Muffin Batter
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners to prevent sticking and make removal easy.
- Make Cream Cheese Filling: In a medium bowl, mix together the softened cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy; set aside.
- Mix Dry Ingredients: In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda, and salt to evenly combine the leavening agents and seasonings.
- Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, milk, and 1 teaspoon vanilla extract until smooth and well blended.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined — avoid overmixing to keep muffins tender.
- Add Blueberries: Carefully fold in the fresh or frozen blueberries, distributing them evenly without crushing.
- Assemble Muffins: Fill each muffin liner halfway with the batter, then spoon about 1 tablespoon of the cream cheese filling into the center. Cover with more batter until each cup is about three-quarters full.
- Bake: Bake for 18 to 22 minutes until the muffin tops are lightly golden and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.
Notes
- Use frozen blueberries without thawing to prevent the batter from turning blue and maintain vibrant color.
- For extra sweetness and a delicate crunch, sprinkle a little sugar on top of the batter before baking.
- Store leftover muffins in an airtight container in the refrigerator for up to 4 days to maintain freshness.
