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Blueberry Cream Cheese Muffins

These Blueberry Cream Cheese Muffins are soft, fluffy muffins filled with juicy blueberries and creamy cheesecake-style filling. Perfect for breakfast muffins, brunch, and easy breakfast ideas.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • Muffin Batter
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 egg
  • 1 cup milk
  • ⅓ cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 1½ cups fresh or frozen blueberries
  • Cream Cheese Filling
  • 8 oz cream cheese softened
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • Optional Topping
  • Coarse sugar
  • Crumb topping
  • Powdered sugar drizzle

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  2. In a bowl, beat cream cheese, sugar, and vanilla extract until smooth. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In another bowl, whisk egg, milk, oil, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and mix gently until just combined.
  6. Fold blueberries carefully into the batter.
  7. Fill muffin cups halfway with batter.
  8. Add a spoonful of cream cheese filling to the center of each muffin.
  9. Top with additional batter until cups are about ¾ full.
  10. Add coarse sugar or crumb topping if desired.
  11. Bake for 18–22 minutes until tops are golden brown and a toothpick inserted near the edge comes out clean.
  12. Cool slightly before serving.

Notes

  • Do not overmix batter for soft muffins.
  • Frozen blueberries can be used without thawing.
  • Store muffins refrigerated up to 5 days because of cream cheese filling.
  • Freeze cooled muffins up to 2 months.
  • Great addition to muffin recipes and breakfast muffins collections.