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Best Blueberry Cream Cheese Muffins Recipe

Close-up of a blueberry cream cheese muffin cut in half, showing the creamy filling and blueberries inside.
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Make bakery style blueberry cream cheese muffins from scratch with a moist crumb and a delicious cream cheese center. This recipe is easy for beginners.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for cream cheese filling)
  • 1 large egg yolk (for cream cheese filling)
  • 1/2 teaspoon vanilla extract (for cream cheese filling)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 2 tablespoons of sugar, egg yolk, and 1/2 teaspoon of vanilla extract until smooth. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and 1 teaspoon of vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. Fill the muffin cups about two-thirds full with batter.
  8. Spoon about 1 to 1.5 teaspoons of the cream cheese mixture onto the center of the batter in each cup. Use a toothpick or small knife to gently swirl the cream cheese into the batter if desired.
  9. Bake at 400 degrees F for 5 minutes. This initial high heat helps set the muffin tops.
  10. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the muffin part (avoiding the cream cheese center) comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest muffins, avoid overmixing the batter after adding the wet ingredients to the dry. Mix only until no streaks of flour remain.
  • If you want a slightly firmer cream cheese layer, chill the cream cheese mixture for 10 minutes before spooning it onto the batter.
  • To prevent blueberries from sinking, toss them lightly in one tablespoon of the measured flour before folding them into the batter.
  • You can add a simple streusel topping made of 1/4 cup flour, 2 tablespoons brown sugar, and 1 tablespoon cold butter cut in until crumbly, sprinkled over the top before baking.

Nutrition

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

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