Introduction

Indulge in a delightful breakfast or snack with these Blueberry Cream Cheese Muffins. Combining fresh, juicy blueberries and a rich cream cheese filling, these muffins offer a perfect balance of sweet and tangy flavors. Easy to make and irresistibly fluffy, they’re sure to become a favorite in your kitchen.

A close-up view of a white plate holding several crumbly muffins with a golden brown top. Each muffin is split open to show a soft, creamy inside mixed with dark purple and blue berries embedded throughout. The texture of the muffin’s outside is rough and crumbly, contrasting with the smooth cream and juicy berries inside. A few fresh blueberries rest beside the muffins on the plate, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 oz cream cheese, softened
3 tbsp granulated sugar (for filling)
1 egg yolk (for filling)

Instructions

Step 1: Preheat your oven to 375°F. Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: In another bowl, whisk melted butter, egg, milk, and vanilla extract until combined.
Step 4: Add the wet ingredients to the dry ingredients and stir gently until just combined; avoid overmixing.
Step 5: Carefully fold in the fresh blueberries, being gentle to avoid breaking them.
Step 6: In a small bowl, beat together softened cream cheese, 3 tablespoons granulated sugar, and the egg yolk until smooth.
Step 7: Spoon muffin batter evenly into the prepared muffin cups, filling each halfway.
Step 8: Drop a heaping teaspoonful of cream cheese mixture atop the batter in each cup.
Step 9: Cover the cream cheese layer with the remaining muffin batter, filling each cup about three-quarters full.
Step 10: Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
Step 11: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use fresh blueberries for the best texture and flavor; frozen berries can make muffins soggy.
Do not overmix the batter to keep muffins light and fluffy.
Make sure cream cheese is softened to blend smoothly with sugar and egg yolk.
Try adding a pinch of cinnamon or nutmeg to the batter for a warm, spicy note.
For a nutty variation, fold in chopped walnuts or pecans with the blueberries.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each muffin tightly and place them in a freezer-safe bag or container for up to 3 months. Reheat in the oven at 350°F for about 10 minutes, in the microwave for 15-20 seconds, or on the stovetop over low heat covered in a skillet for about 5 minutes.

How to Serve

The image shows a close-up of crumbly muffins, each with a golden-brown crust on top. Inside, the muffins have a soft, creamy white layer mixed with dark purple and blue berries, including whole blueberries and crushed berry pieces that add vibrant spots of color. The muffins are arranged together on a white marbled surface, creating a bright and fresh look. In the foreground, one muffin is broken open to clearly show the creamy and berry-filled inside texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes these Blueberry Cream Cheese Muffins special?

The combination of sweet blueberries with a creamy, tangy cream cheese filling creates a delicious contrast that makes these muffins stand out as a flavorful treat for breakfast or any time of day.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Fold them directly into the batter without thawing to help prevent the muffins from becoming soggy.