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Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.6 from 329 reviews

These delicious blueberry cream cheese muffins combine the sweetness of fresh blueberries with the rich tanginess of creamy cheese, all wrapped in a tender, buttery muffin. Perfect for breakfast or a delightful snack, these muffins bake to a golden brown with a soft, moist crumb that melts in your mouth.

Ingredients

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Muffin Batter

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup fresh blueberries

Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • 1 tablespoon granulated sugar

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined, ensuring even distribution of leavening agents and seasoning.
  3. Prepare Wet Ingredients: In a separate bowl, beat the softened unsalted butter and sugar together until creamy and light in texture. Add the eggs one at a time, beating well after each addition, then mix in the sour cream until the mixture is smooth and homogenous.
  4. Combine Batter: Gradually fold the dry ingredients into the wet mixture gently, taking care not to over-mix to maintain a tender crumb.
  5. Add Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed without breaking them up.
  6. Make Cream Cheese Filling: In a small bowl, mix the softened cream cheese with 1 tablespoon of granulated sugar until smooth and creamy.
  7. Assemble Muffins: Spoon a portion of muffin batter into each muffin cup, then add a dollop of the cream cheese filling on top. Cover with more muffin batter to fill each cup almost to the top.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Remove the muffins from the oven and let them cool slightly in the tin before transferring to a wire rack or serving to allow the flavors to set.

Notes

  • Make sure the butter and cream cheese are softened to room temperature for easier mixing and a smoother batter.
  • Do not over-mix the batter; folding gently helps keep the muffins light and fluffy.
  • Fresh blueberries work best, but frozen can be used if fresh are unavailable; just do not thaw before adding to the batter.
  • For a dairy-free version, substitute sour cream and cream cheese with plant-based alternatives.
  • Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, blueberry cream cheese recipe, baked muffins

Find it online: https://nayabaker.com/blueberry-cream-cheese-muffins-recipe/