Blueberry Cream Cheese Muffins Recipe
These Delicious Blueberry Cream Cheese Muffins combine moist, tender muffin batter bursting with fresh blueberries and a rich, creamy cheese filling. Perfect for breakfast or a sweet snack, these muffins offer a delightful balance of sweet and tangy flavors with a soft, fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted Butter, softened
- 2 large Eggs
- 1/2 cup Sour Cream
Add-ins & Filling
- 1 cup Fresh Blueberries
- 4 oz Cream Cheese, softened
- 1 tablespoon Granulated Sugar (for cream cheese filling)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt to evenly combine all dry components.
- Cream Wet Ingredients: In a separate bowl, beat the softened unsalted butter together with sugar until creamy and smooth. Add eggs one at a time, beating well after each addition, then mix in sour cream until the batter is smooth and homogenous.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix; just fold until combined to keep the muffins tender.
- Add Blueberries and Prepare Filling: Gently fold fresh blueberries into the batter to distribute them evenly without breaking. In a small bowl, mix the softened cream cheese with one tablespoon of sugar until smooth and creamy.
- Assemble Muffins: Spoon the muffin batter evenly into each muffin cup about halfway. Add a dollop of the sweetened cream cheese filling on top of the batter in each cup, then cover with remaining batter to enclose the cheese filling.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes or until golden brown on top and a toothpick inserted into the muffin (not the cheese part) comes out clean. Allow the muffins to cool slightly before serving.
Notes
- Use fresh blueberries for best texture and flavor; frozen blueberries can be used but may cause the batter to turn blue.
- Do not overmix the batter to avoid dense muffins.
- Ensure cream cheese is softened for easy mixing and smooth filling.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, blueberry cream cheese recipe, moist muffins
