Print

Moist Blueberry Cream Cheese Muffins: Your New Favorite Breakfast Feature

A blueberry cream cheese muffin cut in half showing the moist interior and a dollop of melting butter on top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these moist Blueberry Cream Cheese Muffins for a delightful breakfast or snack. They feature a fluffy texture and a rich, tangy cream cheese swirl that makes them bakery style and worthy of your attention.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the milk, oil, 1 egg, and 1 teaspoon vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix only until just combined; do not overmix. A few lumps are fine.
  5. Gently fold in the blueberries.
  6. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  7. Fill each muffin cup about one-third full with batter. Drop a small spoonful (about 1 teaspoon) of the cream cheese filling into the center of the batter in each cup.
  8. Top with the remaining batter, covering the cream cheese filling mostly.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin top comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use frozen blueberries without thawing them first. Toss them lightly in a teaspoon of flour before folding them into the batter to prevent sinking.
  • If you want a tangier swirl, add 1/2 teaspoon of lemon zest to the cream cheese filling mixture.
  • These make excellent make-ahead breakfast muffins; store cooled muffins in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://magazinemeal.com/cream-cheese-muffins-recipe-moist-blueberry/