Blueberry Cream Cheese Muffins Recipe
Indulge in these tender Blueberry Cream Cheese Muffins, a perfect blend of sweet blueberries and tangy cream cheese filling. They're the ultimate breakfast or snack treat!
Ingredients
- - 2 cups all-purpose flour
- - 1/2 cup granulated sugar
- - 1 tbsp baking powder
- - 1/2 tsp salt
- - 1/4 cup unsalted butter melted
- - 1 egg
- - 1/2 cup milk
- - 1 tsp vanilla extract
- - 1 1/2 cups fresh blueberries
- - 4 oz cream cheese softened
- - 3 tbsp granulated sugar
- - 1 egg yolk
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, egg, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- In a small bowl, beat together the cream cheese, sugar, and egg yolk until smooth.
- Spoon the muffin batter evenly into the prepared muffin cups, filling them halfway.
- Drop a heaping teaspoonful of the cream cheese mixture on top of the batter in each muffin cup.
- Cover the cream cheese with the remaining muffin batter, filling the muffin cups about 3/4 full.
- Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries. If using frozen blueberries, do not thaw them before adding to the batter.
- To make mixing easier, let the cream cheese soften at room temperature for 30 minutes before preparing the filling.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.