BLUEBERRY CREAM CHEESE MUFFINS
Blueberry Cream Cheese Muffins are soft, fluffy, and bursting with fresh blueberries and a creamy cheese swirl. Perfect for breakfast, brunch, or snacks, they are easy to make and delightfully flavorful.
Ingredients
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 4 oz cream cheese softened
- 2 tablespoons powdered sugar
Instructions
Prepare Oven
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients
- In a bowl, whisk together flour, sugar, baking powder, and salt.
Mix Wet Ingredients
- In another bowl, whisk melted butter, eggs, milk, and vanilla extract until smooth.
Combine Ingredients
- Gradually fold wet ingredients into dry ingredients until just combined. Gently fold in blueberries.
Prepare Cream Cheese Filling
- In a small bowl, beat cream cheese and powdered sugar until smooth.
Assemble Muffins
- Spoon half of the muffin batter into cups. Add a small dollop of cream cheese mixture. Top with remaining batter.
Bake & Cool
- Bake for 18–20 minutes or until golden and a toothpick comes out clean. Cool slightly before serving.
Notes
- Make Ahead: Batter can be prepared the night before and stored in fridge.
- Variations: Use frozen blueberries or swirl in raspberry jam for extra flavor.
- Serving Suggestions: Enjoy for breakfast, brunch, or as a snack with coffee or tea.
- Allergy-Friendly: Substitute dairy-free cream cheese and milk for lactose-free muffins.
- Storage Tips: Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.