Description
These blueberry cream cheese muffins are soft, moist, and fluffy, packed with juicy blueberries and filled with a rich, tangy cream cheese center. They’re perfect for breakfast, brunch, snacks, or dessert and can be made with fresh or frozen blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries, thawed and drained if frozen
- 8 oz full-fat cream cheese, softened
- 1/4 cup granulated sugar, for the cream cheese filling
- 1 teaspoon vanilla extract, for the filling
- 1 tablespoon lemon zest, optional
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and optional lemon zest.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix; a slightly lumpy batter is fine.
- Gently fold the blueberries into the batter. If using thawed frozen blueberries, drain them well and toss them with a little flour before adding.
- In a small bowl, beat the softened cream cheese with 1/4 cup sugar and 1 teaspoon vanilla until smooth and creamy.
- Spoon enough muffin batter into each cup to fill it about halfway. Add a small dollop of cream cheese filling to the center of each muffin.
- Cover the cream cheese completely with the remaining muffin batter.
- Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin portion comes out clean. Avoid inserting the toothpick directly into the cream cheese center.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Fresh or frozen blueberries can be used. Thaw and drain frozen berries well before adding them.
- Toss blueberries with a little flour to help prevent them from sinking.
- Avoid overmixing the batter, which can make the muffins dense or tough.
- Full-fat cream cheese gives the richest and creamiest filling, but low-fat cream cheese can be substituted.
- Add lemon zest for a bright citrus flavor that complements the blueberries.
- For a streusel topping, combine flour, sugar, and cold butter until coarse crumbs form and sprinkle over the muffins before baking.
- Store at room temperature for 1–2 days or refrigerate in an airtight container for up to 5 days.
- Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or microwave briefly before serving.
- For mini muffins, use a mini muffin pan and bake for approximately 12–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert, Snack
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 275 kcal
- Sugar: 16 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: blueberry cream cheese muffins, blueberry muffins, cream cheese muffins, blueberry breakfast muffins, homemade muffins, easy blueberry muffins,