Description
Delicious blueberry cream cheese muffins with a tender crumb and a surprise creamy filling, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter (melted)
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 4 oz cream cheese (softened)
- 3 tbsp granulated sugar (for filling)
- 1 egg yolk (for filling)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, mix the melted butter, egg, milk, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fold in the blueberries carefully to avoid mashing them.
- In a small bowl, blend the softened cream cheese, the sugar for filling, and the egg yolk until smooth.
- Spoon the muffin batter into each muffin cup halfway, add a teaspoon of the cream cheese mixture, and then top with more batter.
- Bake for 18–22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.
Notes
Ensure butter is fully melted and cream cheese is at room temperature for smooth mixing. Avoid over-mixing to keep muffins tender.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg