Blueberry Cream Cheese Muffins Recipe
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.
- 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
