Blueberry Cream Cheese Muffins
Indulge in the perfect blend of fruity sweetness and creamy decadence with these irresistible Blueberry Cream Cheese Muffins! Bursting with juicy, fresh blueberries and featuring a luscious cream cheese filling, these muffins are as visually stunning as they are delicious. The recipe combines a tender, buttery muffin base with a velvety-smooth cream cheese center, creating the ultimate treat for breakfast, brunch, or an anytime snack. With a golden, bakery-style top and a rich, melt-in-your-mouth texture, these muffins are surprisingly simple to make—ready in just 45 minutes from prep to finish. Whether served warm or at room temperature, these homemade delights are guaranteed to impress family and friends. Perfect for entertaining or meal prep, these muffins are best stored in the refrigerator and pair beautifully with a hot cup of coffee or tea.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh blueberries
- 8 ounces cream cheese, softened
- 0.25 cup powdered sugar
- 1 large egg yolk
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease thoroughly.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Melt the butter and let it cool slightly. In another bowl, mix the melted butter, milk, vanilla extract, and egg until combined.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter will be thick.
Fold in the fresh blueberries carefully to avoid breaking them.
In a medium bowl, prepare the cream cheese filling by mixing the softened cream cheese, powdered sugar, egg yolk, and vanilla extract until smooth and creamy.
Spoon a tablespoon of the muffin batter into each muffin cup. Add about 1 teaspoon of the cream cheese mixture into the center of each cup, then cover with another tablespoon of muffin batter. Ensure the cream cheese is completely covered.
Bake the muffins in the preheated oven for 22-25 minutes or until the tops are lightly golden and a toothpick inserted into the muffin (not the cream cheese) comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 408.9 g | 149% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 210.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 484 mg | 37% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
