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Blueberry Cream Cheese Muffins

Irresistible Blueberry Cream Cheese Muffins to Brighten Your Day

These Blueberry Cream Cheese Muffins are a delightful blend of sweet blueberries and tangy cream cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Feel free to substitute with gluten-free flour for a different texture.
  • 3/4 cup Granulated Sugar Try coconut sugar for a healthier option or reduce the amount for less sweetness.
  • 2 teaspoons Baking Powder Always ensure it’s fresh for the best rise.
  • 1/2 teaspoon Salt Using sea salt can add a unique twist to your muffins.
  • 1/2 cup Unsalted Butter Coconut oil is a great dairy-free substitution.
  • 1 large Egg Replace with a flax egg for a vegan option.
  • 3/4 cup Milk Almond or oat milk works well for a non-dairy version.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for a richer taste.
For the Filling
  • 1 cup Fresh Blueberries Frozen blueberries can be added directly without thawing.
  • 4 ounces Cream Cheese Neufchâtel cheese is a lighter alternative.
  • 2 tablespoons Granulated Sugar Adjust according to your preference for sweetness.

Equipment

  • oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it lightly.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, mix the melted butter, egg, milk, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and gently fold together using a spatula.
  5. Delicately fold in the fresh blueberries into the batter.
  6. In a separate bowl, beat cream cheese with granulated sugar and egg yolk until smooth and creamy.
  7. Spoon half of the batter into each muffin cup, dollop the cream cheese mixture, then top with remaining batter.
  8. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Do not overmix to keep muffins fluffy; let them cool completely before storing.

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