Description
Blueberry Cream Cheese Muffins deliver pure breakfast happiness with a tender crumb packed full of juicy berries and rich cream cheese swirls that make your morning totally delightful. Warm from the oven, these muffins bring comfort and joy to your kitchen with minimal effort and maximum flavor.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups fresh blueberries
- 4 oz cream cheese
- 1 large egg
Supporting Ingredients:
- ½ cup granulated sugar
- ½ cup milk
- ¼ cup unsalted butter
Finishing Ingredients:
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1 egg yolk
Instructions
- Arrange your oven rack in the middle position and heat to 375°F. Prepare a 12-cup muffin tin with paper liners or cooking spray.
- Grab a large mixing bowl and combine 2 cups flour, ½ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Whisk until ingredients are evenly distributed.
- In a separate medium bowl, thoroughly blend ¼ cup melted butter, 1 whole egg, ½ cup milk, and 1 teaspoon vanilla extract until completely smooth.
- Create your muffin base by gently pouring wet ingredients into dry ingredients. Stir minimally – stop mixing once no dry flour remains.
- Delicately incorporate 1 ½ cups fresh blueberries into the batter, using a light folding motion to prevent berry crushing.
- Prepare cream cheese filling by thoroughly beating 4 ounces softened cream cheese with 3 tablespoons sugar and 1 egg yolk until silky.
- Distribute half the batter across muffin cups, filling each compartment halfway. Deposit 1 teaspoon cream cheese mixture into the center of each.
- Cover cream cheese dollops with remaining batter, filling each cup approximately ¾ full.
- Slide muffin tin into 375°F oven and bake for precisely 18-22 minutes. Your signal for doneness: golden brown tops and a clean toothpick test.
- Remove from oven and allow muffins to rest in the pan for 5 minutes. Transfer to a wire cooling rack for complete cooling.
Notes
- Frozen blueberries work perfectly if fresh aren’t available, but do not thaw them before adding to the batter.
- Gently toss blueberries in a tablespoon of flour before folding into the batter to prevent sinking during baking.
- For a gluten-free version, replace all-purpose flour with a cup-for-cup gluten-free flour blend and add an extra 1/4 teaspoon of baking powder.
- Room temperature cream cheese and butter blend more smoothly, creating a more consistent filling and ensuring even distribution in the muffins.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg