Blueberry Cream Cheese Muffins
Soft, moist muffins filled with fresh blueberries and a luscious cream cheese center, perfect for breakfast or a sweet snack with a delightful balance of tangy and sweet flavors.
Equipment
- 1 muffin tin lined with paper liners
- 2 mixing bowls
- 1 spatula
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 4 oz cream cheese softened
- 3 tablespoons granulated sugar
- 1 egg yolk
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, egg, milk, and vanilla extract until smooth.
- Fold wet ingredients into dry ingredients carefully, mixing just until combined.
- Gently fold in the fresh blueberries to avoid crushing them.
- In a small bowl, beat softened cream cheese, sugar, and egg yolk until smooth for the filling.
- Spoon batter halfway into each muffin cup, add about a teaspoon of cream cheese filling, then top with remaining batter.
- Bake muffins for 18 to 22 minutes until golden and a toothpick comes out clean.
- Cool muffins slightly before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Use fresh blueberries for best texture; thaw and drain frozen as substitute.
- Avoid overmixing batter to keep muffins tender.
- Ensure cream cheese is softened for smooth filling.
- Store muffins airtight at room temperature for 2 days or refrigerate up to a week.
- Reheat briefly before serving to refresh.