Description
These bakery-style blueberry cream cheese muffins feature a soft crumb, big blueberry flavor, and a creamy filling that makes them feel like a special treat.
Ingredients
Muffin Batter
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 large Eggs (Room temperature)
- 1/2 cup Granulated sugar
- 1/4 cup Brown sugar
- 1 cup Milk or buttermilk (Buttermilk adds tang flavor)
- 1/2 cup Vegetable oil or melted butter (Oil keeps muffins moist)
- 2 teaspoons Vanilla extract
- 2 cups Blueberries (Fresh or frozen)
Cream Cheese Filling
- 8 ounces Cream cheese (Full-fat is best)
- 1/4 cup Powdered sugar (For sweetening the filling)
- 1 teaspoon Vanilla extract
Optional Streusel Topping
- 1/2 cup All-purpose flour
- 1/4 cup Granulated sugar
- 1/4 cup Melted butter
- 1/4 teaspoon Salt
- Cinnamon (optional) (A tiny sprinkle for flavor)
Instructions
Preparation
- Preheat your oven to 425°F. Line a muffin tin with paper liners or grease it well.
- Beat cream cheese with powdered sugar and vanilla until smooth. Set aside.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk together eggs, granulated sugar, brown sugar, milk (or buttermilk), oil (or melted butter), and vanilla.
- Add the dry ingredients into the wet ingredients and stir gently until no dry flour remains. Do not overmix; a few lumps are fine.
- Fold in the blueberries gently. If using frozen blueberries, toss them with a teaspoon of flour before adding to the batter.
Filling and Baking
- Spoon batter into muffin cups about halfway. Add a spoonful of cream cheese filling on top, then fill the cups with more batter until they are about 3/4 full.
- If desired, sprinkle the optional streusel topping on top of the muffins.
- Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F and bake for an additional 14 to 18 minutes, or until the tops spring back and a toothpick comes out clean when tested in the muffin part.
Notes
Let muffins cool for about 10 minutes before serving to allow the cream cheese center to set. Store in an airtight container in the fridge for up to 4 days or freeze individually for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast, brunch
- Cuisine: American