Introduction

These delicious blueberry cream cheese muffins offer a perfect balance of sweet and tangy flavors with a moist, tender crumb. Bursting with fresh blueberries and a creamy cheese center, they make a wonderful treat for breakfast or an afternoon snack.

Blueberry Cream Cheese Muffins Recipe - Recipe Image

Ingredients

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 1/2 cups fresh blueberries
4 ounces cream cheese, softened
1 tablespoon granulated sugar (for cream cheese filling)

Instructions

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

Tips & Variations

For an extra burst of flavor, add a teaspoon of lemon zest to the batter.
Use frozen blueberries if fresh are out of season; no need to thaw, but toss them in a little flour first to prevent sinking.
Swap sour cream for Greek yogurt for a slightly lighter texture.
Try adding chopped nuts like walnuts or pecans for crunch.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. To reheat, warm in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Keep them frozen and toss with a little flour before folding into the batter to prevent them from sinking.

What can I substitute for sour cream?

You can substitute sour cream with Greek yogurt or plain yogurt in equal amounts to maintain moistness and a slight tang in the muffins.

Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.6 from 76 reviews

These Delicious Blueberry Cream Cheese Muffins combine moist, tender muffin batter bursting with fresh blueberries and a creamy, tangy cream cheese filling to create a perfect breakfast or snack treat. They are baked to golden perfection and offer a delightful balance of sweet and tangy flavors in every bite.

Author: Zane
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

1/2 cup 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

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners to prevent sticking and make removal easier.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt ensuring everything is evenly mixed for consistent texture.
Cream Butter and Wet Ingredients: In another bowl, beat the softened unsalted butter and sugar until light and creamy. Add eggs one at a time, mixing well after each addition, then stir in sour cream until the mixture is smooth.
Mix Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, being careful not to over-mix to keep the muffins tender.
Add Blueberries: Gently fold fresh blueberries into the batter to distribute them evenly without breaking them.
Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese with an additional tablespoon of granulated sugar until smooth and creamy.
Assemble Muffins: Spoon a portion of the muffin batter into each muffin cup, add a dollop of the cream cheese mixture, then cover with more muffin batter to fill the cups.
Bake Muffins: Bake in the preheated oven for 20-25 minutes, until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow muffins to cool slightly in the tin before removing and serving warm or at room temperature.

Notes

Do not over-mix the batter to avoid dense muffins; fold ingredients just until combined.
Fresh blueberries are preferred to prevent the batter from turning blue; if using frozen, do not thaw before adding.
Ensure cream cheese is softened for easy mixing and smooth filling.
These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Reheat muffins briefly in the oven or microwave for a soft texture and enhanced flavor.

Keywords: blueberry muffins, cream cheese muffins, blueberry cream cheese muffins, breakfast muffins, baked muffins, sweet muffins, breakfast recipes