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Blueberry Cream Cheese Muffins

These Blueberry Cream Cheese Muffins are a delightful blend of soft muffins filled with sweet blueberries and creamy cream cheese, perfect for busy mornings or leisurely breakfasts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 1 cup fresh blueberries Gently folded into the batter.
  • 1 1/2 cups all-purpose flour Sifted.
  • 1/2 cup sugar Used to sweeten the batter.
  • 1/4 cup butter, melted Ensure it’s cooled slightly before mixing.
  • 1 large egg Room-temperature for best results.
  • 1 teaspoon vanilla extract Adds flavor.
  • 2 teaspoons baking powder Leavening agent.
  • 1/2 teaspoon salt Balances flavors.
  • 1/2 cup milk Whole milk is recommended.
For the Cream Cheese Filling
  • 1/2 cup cream cheese, softened Make sure it's softened for easy mixing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease generously.
  2. In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Set aside.
  3. In another bowl, whisk together the melted butter, egg, and vanilla extract. Stir in the milk until combined.
  4. In a larger mixing bowl, sift together the flour, baking powder, and salt.
  5. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
  6. Gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
Baking
  1. Fill each muffin cup halfway with the batter. Next, add a spoonful of the cream cheese mixture in the center of each muffin. Top with the remaining batter to cover the cream cheese.
  2. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

If you'd like a lighter version, try using Greek yogurt instead of cream cheese and add a splash of lemon juice for a zesty kick. Store leftovers in an airtight container in the fridge for up to a week, or freeze them for up to three months.