Description
Delight in these moist and fluffy Blueberry Cream Cheese Muffins, featuring a burst of fresh blueberries and a luscious cream cheese filling. Perfect for breakfast or a sweet snack, these muffins combine the tangy richness of cream cheese with the natural sweetness of blueberries in every bite.
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 the oven: Set your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners to prevent sticking and make removal easy.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Combine wet ingredients: In a separate bowl, blend the melted unsalted butter, whole egg, milk, and vanilla extract thoroughly to create a smooth liquid base for the batter.
- Combine wet and dry ingredients: Gently fold the wet ingredients into the dry ingredients just until combined; be careful not to overmix to keep the muffins tender.
- Add blueberries: Carefully fold in the fresh blueberries to distribute them evenly without crushing.
- Prepare cream cheese filling: In a small bowl, beat the softened cream cheese with 3 tablespoons sugar and the egg yolk until the mixture is smooth and creamy.
- Fill muffin cups: Spoon batter halfway into each muffin liner, add about one teaspoon of the cream cheese filling on top, then cover with the remaining batter to encase the filling inside the muffin.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes until the muffins turn golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- For best results, use fresh blueberries; frozen can be used but may alter batter consistency.
- Do not overmix the batter to avoid tough muffins; fold ingredients gently.
- The cream cheese filling adds moisture and a delicious tangy surprise inside the muffins.
- Allow muffins to cool completely to set the filling and improve slicing if serving later.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
