Description
These blueberry muffins with cream cheese are soft, fluffy, and bursting with juicy blueberries. A creamy cheesecake-style filling adds a rich and tangy surprise to every bite.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, melted butter, milk, and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the blueberries.
- In a small bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
- Fill each muffin cup halfway with batter. Add a spoonful of cream cheese mixture to the center, then top with more batter until cups are about 3/4 full.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the muffin comes out clean.
- Allow the muffins to cool for 10 minutes before serving.
Notes
- Frozen blueberries can be used; do not thaw before mixing into the batter.
- Store muffins in an airtight container in the refrigerator for up to 4 days.
- Warm slightly before serving for the best texture.
- You can add lemon zest for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
