Description
These Blueberry Cream Cheese Muffins are the perfect balance of sweet berries and creamy goodness! Soft, moist, and bursting with juicy blueberries and a rich cream cheese center — they’re ideal for breakfast, brunch, or an anytime treat.
Ingredients
Creating mouth-watering Blueberry Cream Cheese Muffins requires a harmonious blend of ingredients. Here’s what you’ll need:
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For the Muffin Batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries (you can substitute frozen, but do not thaw)
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For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Feel free to make substitutions to suit your dietary preferences! Almond milk or Greek yogurt can replace whole milk, and you can use low-fat cream cheese if you want to cut down on calories.
Instructions
• Preheat your oven
Preheat your oven to 375°F (190°C). This step is crucial for even baking and achieving that perfect golden-brown top.
• Prepare the Muffin Batter
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine melted butter, milk, eggs, and vanilla extract. Slowly pour the wet mixture into the dry ingredients and stir gently until just combined.
Tip: Avoid overmixing to keep your muffins tender!
• Fold in the Blueberries
Gently fold in the blueberries, being careful not to smash them. These juicy berries are what makes our Blueberry Cream Cheese Muffins so moist and flavorful.
• Make the Cream Cheese Filling
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. This creamy mixture will add an ultra-rich layer inside each muffin.
• Fill Your Muffin Tin
Line a muffin tin with paper liners or grease it with cooking spray. Spoon about one tablespoon of muffin batter into each liner, followed by about one teaspoon of cream cheese filling, and top it off with another tablespoon of muffin batter.
Tip: Swirl a toothpick gently through the batter and cream cheese for a marbled effect!
• Bake
Place the muffin tin into the preheated oven and bake for 20–25 minutes until the tops are golden and a toothpick comes out clean.
• Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.