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Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins

Soft and tender homemade Blueberry Cream Cheese Muffins packed with juicy blueberries and filled with a sweet, creamy center. These easy blueberry muffins are perfect for breakfast, brunch, snacks, or a weekend baking treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 Muffins
Course: Appetizer, Brunch, Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • For the Muffin Batter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup milk
  • 1 ½ cups fresh blueberries
  • For the Cream Cheese Filling
  • 8 ounces cream cheese softened
  • ⅓ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Optional Topping
  • 2 tablespoons coarse sugar

Method
 

  1. Prepare the Cream Cheese Filling
  2. Beat the softened cream cheese with the granulated sugar until smooth.
  3. Add the egg yolk and vanilla extract and mix until creamy. Set aside.
  4. Prepare the Muffin Batter
  5. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
  6. In a medium bowl, whisk together the flour, baking powder, and salt.
  7. In a separate large bowl, whisk together the melted butter and sugar.
  8. Add the eggs one at a time, then mix in the vanilla extract and milk.
  9. Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix.
  10. Gently fold in the blueberries.
  11. Fill and Bake
  12. Spoon a small amount of muffin batter into each liner.
  13. Add about 1 tablespoon of cream cheese filling to the center of each muffin.
  14. Cover the cream cheese with the remaining muffin batter.
  15. Sprinkle the tops with coarse sugar if desired.
  16. Bake for 20–24 minutes, or until the muffin portion is lightly golden and a toothpick inserted into the muffin batter comes out clean.
  17. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool further.

Notes

  • Use room-temperature cream cheese for a smooth, lump-free filling.
  • Do not overmix the muffin batter, as this can make the muffins dense.
  • Fresh or frozen blueberries can be used. If using frozen blueberries, add them directly to the batter without thawing.
  • Avoid overbaking so the muffins remain soft and tender.
  • Because of the cream cheese filling, store cooled muffins in an airtight container in the refrigerator.
  • For a lemon-blueberry variation, add 1 teaspoon of fresh lemon zest to the batter.