Blueberry Cream Cheese Muffins Recipe
Blueberry Cream Cheese Muffins Recipe combines fluffy muffins, juicy blueberries, and a creamy cheesecake-style center.
Equipment
- Mixing bowls (1 large, 1 medium)
- Hand mixer or whisk
- Measuring cups and spoons.
- Muffin tin
- Paper muffin liners
- Rubber spatula
- Cooling rack
Ingredients
For the Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
For the Cream Cheese Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cream Cheese Filling
- In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Set aside. This filling should be soft and spreadable, not stiff.
Step 2: Make the Muffin Batter
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix melted butter, eggs, milk, and vanilla. Pour the wet ingredients into the dry and gently fold until just combined. Do not overmix.
- Gently fold in the blueberries.
Step 3: Assemble the Muffins
- Spoon a small amount of batter into each liner. Add about a tablespoon of cream cheese filling to the center, then top with more batter until about ¾ full.
Step 4: Bake
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely.