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Blueberry Cream Cheese Muffins

Soft bakery-style muffins filled with a sweet cream cheese center and bursting with juicy blueberries.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk
  • 1.5 cups blueberries
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.33 cup granulated sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Beat cream cheese, sugar, and vanilla until smooth; set aside.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Mix melted butter, sugar, eggs, vanilla, and milk until smooth.
  5. Combine wet and dry ingredients until just mixed; fold in blueberries.
  6. Fill muffin cups halfway, add cream cheese filling, then top with more batter.
  7. Bake 18–22 minutes until golden and cooked through.
  8. Cool slightly before serving.

Notes

Store in refrigerator due to cream cheese filling. Muffins can be frozen up to 2 months.