Print

Moist Blueberry Cream Cheese Muffins for Easy Breakfast

Close-up of a halved cream cheese muffin showing moist interior packed with blueberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these moist blueberry cream cheese muffins for a simple, delicious breakfast or snack. This recipe features a tangy cream cheese swirl inside a fluffy muffin batter bursting with fresh blueberries.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon juice (for filling)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, mix the melted butter, 2 eggs, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries.
  6. In a small bowl, beat the softened cream cheese with 2 tablespoons of sugar, the egg yolk, and lemon juice until smooth. This creates your tangy cream cheese filling.
  7. Fill each muffin cup about one-third full with the batter.
  8. Spoon about one teaspoon of the cream cheese mixture into the center of the batter in each cup.
  9. Top with the remaining batter, covering the cream cheese filling mostly.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin top comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you use frozen blueberries, do not thaw them; toss them with one teaspoon of flour before adding them to the batter to prevent sinking.
  • For bakery style muffins, fill the cups nearly to the top and bake at 425 degrees F for 5 minutes, then reduce the heat to 375 degrees F for the remaining bake time.
  • You can make the cream cheese filling ahead of time and keep it covered in the refrigerator for up to two days.

Nutrition

Find it online: https://tastethisplate.com/easy-blueberry-cream-cheese-muffins/