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Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.8 from 78 reviews

These Delicious Blueberry Cream Cheese Muffins are a delightful treat combining moist, tender muffins bursting with fresh blueberries and a luscious cream cheese filling. Perfect for breakfast or a sweet snack, these muffins offer a perfect balance of sweet and tangy flavors with a tender crumb baked to golden perfection.

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 (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup fresh blueberries

Cream Cheese Filling

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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of the leavening agents.
  3. Prepare Wet Mixture: In a separate bowl, beat the softened unsalted butter and sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the sour cream until the mixture is smooth and well combined.
  4. Combine Batter: Gradually fold the dry ingredient mixture into the wet ingredients carefully, taking care not to over-mix the batter to keep the muffins tender and light.
  5. Add Blueberries: Gently fold in the fresh blueberries, distributing them evenly throughout the batter without crushing them.
  6. Prepare 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, add a dollop of the cream cheese filling on top, then cover with more muffin batter to enclose the filling.
  8. Bake: Bake the muffins in the preheated oven for 20-25 minutes or until they are golden brown and a toothpick inserted into the muffin (avoiding filling) comes out clean.
  9. Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Do not over-mix the batter after adding dry ingredients to keep muffins tender.
  • Fresh blueberries are preferred to avoid excess moisture, but frozen can be used if thawed and drained.
  • Ensure cream cheese and butter are softened to room temperature for easier mixing.
  • For extra flavor, you can sprinkle raw sugar on top before baking for a crunchy topping.
  • Leftover muffins store well in an airtight container at room temperature for up to 2 days or can be frozen for up to 3 months.

Keywords: blueberry muffins, cream cheese muffins, blueberry cream cheese muffins, breakfast muffins, easy muffin recipe, homemade muffins

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