Blueberry Cream Cheese Muffins Recipe
Soft and fluffy muffins filled with a creamy, tangy cream cheese center and bursting with juicy blueberries. Perfect for breakfast, meal prep, or freezer-friendly snacking.
Equipment
- 12-cup muffin tin
- Mixing bowls
- Hand mixer or whisk
- Muffin liners
Ingredients
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/3 cup neutral oil vegetable or canola
- 1 tsp vanilla extract
- 4 oz full-fat cream cheese softened
- 2 tbsp powdered sugar for filling
- 1.5 cups blueberries fresh or frozen
- 1 tbsp all-purpose flour for tossing blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Make the filling: Mix the softened cream cheese and powdered sugar together until smooth. Set aside.
- Mix dry ingredients: Whisk flour, sugar, baking powder, and salt in a large bowl.
- Mix wet ingredients: Beat eggs with milk, oil, and vanilla in a separate bowl.
- Combine: Pour wet ingredients into dry and stir just until combined. Do not overmix.
- Fold in blueberries: Toss blueberries in 1 tablespoon of flour, then fold gently into the batter.
- Fill the tin: Spoon 1 tablespoon of batter into each cup, add a small teaspoon of cream cheese filling in the center, then top with more batter until 3/4 full.
- Bake for 20 to 23 minutes until golden. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use room temperature cream cheese for a smooth filling.
- Do not thaw frozen blueberries before adding to batter.
- Tossing blueberries in flour prevents sinking.
- Do not overmix the batter - lumps are fine.
- Freeze individually wrapped muffins for up to 3 months.