Blueberry Cream Cheese Muffins Recipe
These Delicious Blueberry Cream Cheese Muffins are moist, tender, and bursting with fresh blueberries and a luscious cream cheese filling. Perfect for breakfast or a sweet snack, they combine a tender crumb with a creamy swirl that makes every bite delightful.
- 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
- 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
- 3/4 cup Sour Cream
Add-ins
- 1 1/2 cups Fresh Blueberries
Cream Cheese Filling
- 4 ounces Cream Cheese, softened
- 1 tablespoon Granulated Sugar
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners to prevent sticking.
- 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 leavening and flavor.
- Prepare wet ingredients: In another bowl, beat the softened unsalted butter with sugar until creamy and smooth. Add eggs one at a time, mixing well after each addition. Then, blend in sour cream until the mixture is smooth and homogeneous.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture with a spatula, carefully mixing just until combined to maintain muffin tenderness and prevent toughness from over-mixing.
- Add blueberries and cream cheese filling: Gently fold the fresh blueberries into the batter. In a small bowl, mix softened cream cheese with 1 tablespoon of sugar until smooth to prepare the filling.
- Fill muffin tins: Spoon about half of the muffin batter evenly into each muffin cup. Add a dollop of the cream cheese mixture in the center of each, then top with the remaining batter to cover the filling.
- Bake the muffins: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let them cool slightly before serving to enjoy the best texture and flavor.
Notes
- Use fresh blueberries for best texture; frozen can be used but may make batter more watery.
- Do not over-mix the batter to keep muffins light and fluffy.
- Make sure cream cheese is softened for easy mixing and smooth filling.
- Allow muffins to cool for a few minutes before removing from tin to avoid breaking.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, blueberry cream cheese, easy muffin recipe
