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Cream Cheese Stuffed Blueberry Muffins

Moist blueberry muffins with a luscious cream cheese filling, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/3 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). Line a muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  4. Gradually fold dry ingredients into wet mixture, alternating with milk. Fold in blueberries.
  5. Beat cream cheese, sugar, and vanilla until smooth.
  6. Scoop a tablespoon of muffin batter into each cup, add cream cheese filling, top with more batter.
  7. Bake 20–25 minutes until golden and set. Cool in tin 10 minutes, then transfer to wire rack.

Notes

Store in airtight container or freeze for up to 2 months.