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Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.8 from 102 reviews

Delicious Blueberry Cream Cheese Muffins are soft, moist, and bursting with fresh blueberries, complemented by a creamy, sweet cream cheese filling. Perfect for breakfast, brunch, or a delightful snack, these muffins combine the tartness of sour cream with the richness of cream cheese, baked to golden perfection.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar, divided
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt

Wet Ingredients

  • 1/2 cup Unsalted Butter, softened
  • 2 large Eggs
  • 1/2 cup Sour Cream

Fruits and Fillings

  • 1 cup Fresh Blueberries
  • 4 ounces Cream Cheese, softened
  • 1 tablespoon Granulated Sugar (for cream cheese filling)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, baking powder, and salt until thoroughly combined.
  3. Cream Butter and Eggs: In a separate bowl, beat the softened unsalted butter and sugar until creamy and smooth. Add eggs one at a time, beating well after each addition. Then mix in the sour cream until the batter is smooth.
  4. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture with a spatula or wooden spoon. Be careful not to over-mix to avoid tough muffins.
  5. Add Blueberries and Prepare Cream Cheese Filling: Gently fold fresh blueberries into the batter to distribute evenly. In a small bowl, mix the softened cream cheese with 1 tablespoon of granulated sugar until creamy and well combined.
  6. Assemble Muffins: Spoon a portion of muffin batter into each muffin cup, about halfway full. Add a dollop of the cream cheese mixture on top of the batter in each cup, then cover with more muffin batter until each cup is nearly full.
  7. Bake: Bake the muffins in the preheated oven for 20-25 minutes until they turn golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove muffins from the oven and allow them to cool slightly in the tin before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • For best results, use fresh blueberries and do not over-mix the batter to keep muffins tender.
  • Ensure butter and cream cheese are softened to room temperature to blend smoothly.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
  • Freeze any leftovers for up to 3 months; thaw and warm before serving.
  • Replacing all-purpose flour with gluten-free flour blend can make this recipe gluten free.

Keywords: Blueberry muffins, cream cheese filling, breakfast muffin, easy muffin recipe, moist blueberry muffin

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