Print

Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins
Print Recipe

Blueberry Cream Cheese Muffins combine juicy, fresh blueberries with a luscious cream cheese filling baked inside soft, moist, and tender muffins. Perfect for breakfast, brunch, or a sweet snack, these easy-to-make muffins offer a delightful balance of sweet and tangy flavors with a creamy texture contrast that makes every bite irresistible.

Ingredients

Scale

Blueberry Cream Cheese Filling

  • 4 oz softened cream cheese
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 large eggs (room temperature)
  • 1/2 cup milk (room temperature)
  • 1/3 cup melted butter or oil
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup fresh blueberries (cold)

Instructions

  1. Prepare the Cream Cheese Filling: In a small bowl, beat the softened cream cheese with 2 tablespoons of granulated sugar and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt to distribute all ingredients evenly for a consistent rise and flavor.
  3. Combine the Wet Ingredients: In a separate bowl, whisk eggs, milk, melted butter (or oil), and vanilla extract until well blended and smooth.
  4. Bring Wet and Dry Together: Pour the wet ingredients into the dry ingredients and fold gently until just combined, being careful not to overmix to keep muffins tender.
  5. Add Blueberries: Carefully fold in fresh blueberries, distributing them evenly without crushing to preserve their shape and prevent excess juice.
  6. Assemble the Muffins: Fill muffin cups halfway with batter, add a dollop of the cream cheese filling in the center, then top with remaining batter to cover the cream cheese completely.
  7. Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until muffin tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.

Notes

  • Keep blueberries cold to reduce juice leakage during mixing.
  • Do not overmix the batter to maintain a tender crumb.
  • Use room temperature eggs, milk, and cream cheese for easier mixing.
  • Grease muffin tins well or use liners to prevent sticking.
  • Check muffins starting at 18 minutes to avoid overbaking.

Nutrition

Keywords: blueberry muffins, cream cheese muffins, gluten free muffins, breakfast muffins, easy muffins, blueberry cream cheese, baked treats

Find it online: https://mydishez.com/blueberry-cream-cheese-muffins/