Blueberry Cream Cheese Muffins Recipe

Introduction

These delicious blueberry cream cheese muffins are a perfect balance of sweet and tangy, with bursts of fresh blueberries and a creamy cheese center. They bake up golden brown, making them an ideal treat for breakfast or an afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar, plus 1 tablespoon for cream cheese filling
• 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
• 4 ounces cream cheese, softened

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
2. Step 2: In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt until well combined.
3. Step 3: In another bowl, beat the softened butter and sugar until creamy. Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream until smooth.
4. Step 4: Gradually fold the dry ingredients into the wet mixture, taking care not to over-mix to keep the muffins tender.
5. Step 5: Gently fold in the fresh blueberries. In a small bowl, mix the softened cream cheese with 1 tablespoon of sugar until smooth.
6. Step 6: Spoon a bit of muffin batter into each cup, add a dollop of the cream cheese filling in the center, then cover with more batter.
7. Step 7: Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted comes out clean. Let them cool slightly before serving.

Tips & Variations

• Use frozen blueberries if fresh are unavailable—no need to thaw, just add them directly to the batter.
• Replace sour cream with Greek yogurt for a lighter texture.
• For a lemony twist, add 1 teaspoon of lemon zest to the batter.

Storage

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm in the microwave for 15-20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute cream cheese with something else?

You can use mascarpone or ricotta cheese as a substitute, though the texture and flavor may be slightly different.

How do I prevent the blueberries from sinking to the bottom?

Coat the blueberries lightly in flour before folding them into the batter to help them stay evenly distributed.

Blueberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.4 from 105 reviews

These delicious blueberry cream cheese muffins combine tender, moist muffin batter studded with fresh blueberries and a luscious cream cheese filling. Perfect for breakfast, brunch, or a sweet snack, they bake up golden brown with a creamy, tangy center that complements the burst of fresh fruit in every bite.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 cups fresh blueberries

Cream Cheese Filling

• 4 oz cream cheese, softened
• 1 tbsp granulated sugar

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a muffin tin or line the cups with paper liners to ensure the muffins don’t stick.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined and aerated.
3. Cream Butter and Wet Ingredients: In another bowl, beat the softened unsalted butter with sugar until creamy and fluffy. Add eggs one at a time, incorporating each fully, then mix in the sour cream until the mixture is smooth.
4. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing gently to avoid overworking the batter which can make muffins tough.
5. Add Blueberries and Prepare Cream Cheese Filling: Carefully fold the fresh blueberries into the batter. In a small bowl, blend the softened cream cheese with one tablespoon of sugar until smooth to create the filling.
6. Fill Muffin Cups: Spoon a portion of the muffin batter into each muffin cup, add a dollop of the cream cheese mixture in the center, then cover with more batter to enclose the filling.
7. Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the batter (not the cream cheese center) comes out clean. Allow muffins to cool slightly before serving.

Notes

• Use fresh blueberries for best results; frozen can be used but may affect texture and color.
• Do not overmix the batter to keep muffins light and fluffy.
• The cream cheese filling adds a delicious, tangy richness—ensure it’s softened before mixing for easy incorporation.
• These muffins are best enjoyed within 2 days, or freeze for longer storage.
• You can substitute sour cream with Greek yogurt for a tangier flavor.

Keywords: blueberry muffins, cream cheese filling, breakfast muffins, baked muffins, berry muffins, sweet muffins