Cream Cheese Blueberry Muffins
Indulge in the perfect balance of tangy, sweet, and creamy with these irresistible Cream Cheese Blueberry Muffins. Packed with juicy fresh blueberries and a luscious cream cheese filling, these muffins are a delightful twist on a breakfast classic. The light and fluffy batter comes together effortlessly with simple pantry staples like all-purpose flour, milk, and eggs, while the hidden pocket of sweetened cream cheese adds a decadent surprise in every bite. With just 15 minutes of prep time, these easy-to-make muffins are ideal for breakfast, brunch, or as a grab-and-go snack. Serve them warm or at room temperature for a bakery-style treat that's sure to impress! Perfect for blueberry season and beyond, these cream cheese-stuffed muffins will quickly become a household favorite.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Milk
- 0.5 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 8 ounces Cream cheese
- 0.25 cups Powdered sugar
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate large bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
Fold in the blueberries gently to distribute them evenly throughout the batter.
In a small bowl, combine the cream cheese and powdered sugar. Mix until smooth and creamy.
Scoop a tablespoon of muffin batter into each liner. Add a teaspoon of the cream cheese mixture on top, then cover with another tablespoon of muffin batter to encase the cream cheese filling.
Bake for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 22.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 78 mg | 2% | |
*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.
