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Delicious Blueberry Cream Cheese Muffins with juicy berries and cream cheese filling.

Blueberry Cream Cheese Muffins

These Blueberry Cream Cheese Muffins are soft, sweet, and filled with a creamy surprise. Perfect for cozy mornings or brunches, they combine juicy blueberries with a delightful cream cheese center.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200

Ingredients
  

Muffin Batter
  • 2 cups All purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup Granulated sugar
  • 2 large Eggs
  • 1/2 cup Milk
  • 1/2 cup Melted butter (or neutral oil)
  • 2 teaspoons Vanilla extract
  • 1 1/2 cups Blueberries (fresh or frozen) If using frozen, do not thaw.
Cream Cheese Filling
  • 8 ounces Cream cheese Room temperature
  • 1/3 cup Powdered sugar
  • 1/2 teaspoon Vanilla extract
Streusel Topping (Optional)
  • 1/3 cup Flour
  • 1/3 cup Brown sugar
  • 3 tablespoons Melted butter
  • Pinch of cinnamon (optional) Enhances flavor with blueberries.
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Instructions
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line your muffin tin with liners or grease it lightly.
  2. In a bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla together.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined, being careful not to overmix.
  5. Fold in the blueberries gently.
Cream Cheese Filling
  1. In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
  2. If the mixture is too soft, chill it in the fridge for 10 minutes.
Assembly
  1. Spoon about 1 tablespoon of muffin batter into each muffin cup.
  2. Add 1 heaping teaspoon of cream cheese filling in the center.
  3. Top with more muffin batter until each cup is about 3/4 full, ensuring to cover the cream cheese filling.
  4. Sprinkle the optional streusel topping over the muffin batter.
Baking
  1. Bake for 18 to 22 minutes or until the tops are lightly golden and a toothpick inserted comes out mostly clean.
  2. Let them cool in the pan for 5 minutes before moving to a wire rack.
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Notes

Store muffins in the fridge for best freshness and consume within 3 days. Warm before serving for optimal flavor.