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Blueberry Cream Cheese Muffins

These Blueberry Cream Cheese Muffins are tender, sweet, and feature a creamy cheese surprise in the center, perfect for warm mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1/4 cup unsalted butter (melted)
  • 1 large egg
  • 1/2 cup milk
  • 1 tsp vanilla extract
Main Ingredients
  • 1 1/2 cups fresh blueberries
Filling
  • 4 oz cream cheese (softened)
  • 3 tbsp granulated sugar (for filling)
  • 1 egg yolk (for filling)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly mixed.
  3. In another bowl, mix melted butter, egg, milk, and vanilla until well combined.
  4. Gently fold the wet ingredients into the dry ingredients until just combined; the batter should look lumpy.
  5. Carefully fold in the blueberries so they don’t burst.
Cream Cheese Filling
  1. In a small bowl, blend cream cheese, 3 tablespoons sugar, and the egg yolk until smooth.
Baking
  1. Fill each muffin cup halfway with batter; add about a teaspoon of cream cheese mixture on top; then cover with remaining batter.
  2. Bake for 18–22 minutes until golden brown and a toothpick inserted comes out clean.
  3. Allow them to cool slightly in the tin for 5 minutes; then transfer to a wire rack to cool completely.

Notes

Use room-temperature ingredients for faster mixing. If berries sink, toss them in a little flour first. Optionally add lemon zest for extra flavor.