Blueberry Cream Cheese Muffins
Moist, buttery muffins bursting with juicy blueberries and a luscious cream cheese surprise in every bite!
🧁 Ingredients
For the Muffin Batter:
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2 cups all-purpose flour
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½ cup granulated sugar
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¼ cup brown sugar
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1 tbsp baking powder
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½ tsp salt
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½ cup unsalted butter, melted
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2 large eggs, room temp
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½ cup milk (or buttermilk for extra tenderness)
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1 tsp vanilla extract
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1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
For the Cream Cheese Filling:
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4 oz cream cheese, softened
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¼ cup granulated sugar
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1 egg yolk
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½ tsp vanilla extract
For the Topping (Optional):
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Turbinado sugar (for crunch)
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Lemon zest (for brightness)
📝 Instructions
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Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
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Make filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
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Mix dry ingredients: Whisk flour, sugars, baking powder, and salt.
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Combine wet ingredients: In another bowl, mix melted butter, eggs, milk, and vanilla.
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Fold together: Gently stir wet into dry ingredients until just combined. Fold in blueberries.
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Layer & fill:
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Spoon 1 tbsp batter into each liner.
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Add 1 tsp cream cheese filling in the center.
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Top with more batter (cups should be ~¾ full).
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Bake: 18–22 mins, until tops are golden and a toothpick comes out clean.
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Cool: Let rest 5 mins in pan, then transfer to a rack.
💡 Pro Tips
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Don’t overmix! Lumpy batter = tender muffins.
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Frozen berries? Keep them frozen to avoid purple streaks.
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Extra tang? Swirl lemon curd into the cream cheese filling.
🍋 Why You’ll Love These
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Creamy surprise in the center makes them next-level.
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Perfect for brunch or a sweet snack.
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Freezer-friendly—warm one up anytime!
Best served slightly warm… the cream cheese will be gloriously gooey! 😍
Want a streusel topping? Mix ¼ cup flour, 2 tbsp brown sugar, 1 tbsp butter, and ½ tsp cinnamon—sprinkle before baking!