Blueberry Cream Cheese Muffins

There’s nothing quite like the smell of freshly baked goodies wafting through the house, and that’s exactly what you’ll experience with these Blueberry Cream Cheese Muffins. I remember the first time I made these delightful muffins; it was a sunny spring morning, and I was looking for a way to surprise my family with breakfast. With a carton of fresh blueberries sitting on my counter and some cream cheese begging to be used, inspiration struck! The combination of tart, juicy blueberries and rich, creamy filling creates a muffin that’s not just a treat but an experience. It quickly became a go-to recipe for brunches, family gatherings, and even quiet mornings when I wanted something special for myself.

As the muffins bake, the sweetness of the brown sugar mingles with the cream cheese, filling the air with an irresistible aroma. You just can’t help but sneak a taste of the batter before they go into the oven. And trust me, the anticipation of that first bite is worth it! Each muffin has a fluffy texture, with bursts of blueberries and a creamy center that makes them so addictive. Whether you enjoy them with a cup of coffee or serve them at a gathering, these muffins are bound to impress.

What to Buy for Blueberry Cream Cheese Muffins

Gathering the right ingredients is key to making these Blueberry Cream Cheese Muffins a success. Each ingredient plays a vital role in creating the perfect balance of flavor and texture. Fresh blueberries are the star of the show, bursting with juicy flavor. The cream cheese adds a delightful richness that elevates these muffins to something truly special. Let’s take a look at what you’ll need:

• 1 ½ cups fresh blueberries, divided – These little gems provide a burst of flavor and sweetness.
• 1 large egg, at room temperature – Acts as a binding agent and adds moisture.
• ½ cup light brown sugar, packed – Adds sweetness and a hint of caramel flavor.
• ½ cup canola or vegetable oil – Ensures the muffins are moist and tender.
• ½ cup Greek yogurt or sour cream, full fat – Provides rich creaminess and a subtle tang.
• 1 teaspoon vanilla extract – Adds warmth and depth to the flavor.
• 1 cup all-purpose flour + 1 tablespoon for tossing with blueberries – The base for the muffins.
• 1 teaspoon baking powder – Helps the muffins rise and become fluffy.
• ¼ teaspoon salt – Enhances the overall flavors.
• 5 ounces cream cheese, original brick style, full fat – The creamy center that makes these muffins special.
• 2 tablespoons granulated sugar – Adds sweetness to the cream cheese mixture.
• 1 teaspoon cornstarch – Helps thicken the cream cheese mixture for a perfect texture.
• ½ teaspoon vanilla extract – For flavoring the cream cheese filling.

Directions for Blueberry Cream Cheese Muffins

Making these Blueberry Cream Cheese Muffins is a fun and rewarding process. Follow these steps to create a batch of delicious muffins that will be the highlight of your day:

1. Preheat your oven to 350°F (175°C). Line the cavities of a standard muffin pan with paper liners or spray with non-stick spray. This will help you easily remove the muffins after baking.
2. Divide the blueberries in half. Toss one half with 1 tablespoon of flour and set aside. This step helps to prevent the berries from sinking to the bottom of the muffins while baking.
3. In a medium bowl, add the egg, brown sugar, oil, Greek yogurt or sour cream, and vanilla. Whisk until combined, creating a smooth mixture.
4. Next, add 1 cup of flour, baking powder, and salt to the wet ingredients. Stir gently to incorporate. Be careful not to overmix, as this can lead to dense muffins.
5. Gently fold in the blueberries that were tossed in flour, along with any residual flour from the mixing bowl. This will help keep the blueberries suspended in the batter.
6. In a separate medium bowl, combine the cream cheese, granulated sugar, cornstarch, and another vanilla extract. Beat with a whisk or spoon until smooth and creamy. This will be your delicious filling.
7. For each muffin cavity, add about 1 ½ tablespoons of the muffin batter. Make a small dent in the center of each with the back of a spoon.
8. Carefully add about ½ tablespoon of the cream cheese mixture to the dent in each muffin cavity. This is where the surprise comes in!
9. Top each one with about 1 tablespoon of muffin batter, covering the cream cheese filling.
10. Using the reserved blueberries, top each muffin with a few berries, evenly spaced around the surface. They’ll add a nice touch and extra flavor.
11. Bake in the center of the oven for about 20 to 22 minutes, rotating the pan halfway through to ensure even baking. You’ll know they’re done when the tops are lightly golden and a toothpick inserted in the center comes out clean.
12. Once baked, allow the muffins to cool in the pan for about 10 to 15 minutes before transferring to a wire rack to cool completely. This step is crucial to prevent sogginess!

Things Worth Knowing

Tips for Success

To ensure your Blueberry Cream Cheese Muffins turn out perfectly every time, consider these helpful tips:

• Storage: If you have leftovers, store them in an airtight container at room temperature. They’ll stay fresh for up to 2 to 3 days.
• Freezing: These muffins can be frozen for longer storage. Just wrap them individually and place them in a freezer-safe bag.
• Pairing: Enjoy these muffins fresh out of the oven with a cup of tea or coffee for a perfect afternoon treat.
• Use Room Temperature Ingredients: Ensure your egg, Greek yogurt, and cream cheese are at room temperature for better mixing and texture.
• Measure Flour Accurately: Use the scoop and level method for measuring flour to avoid dense muffins.
• Watch Your Bake Time: Every oven is different; start checking your muffins a few minutes before the recommended bake time to avoid overbaking.

What Goes Well With This Blueberry Cream Cheese Muffins

These Blueberry Cream Cheese Muffins can be enjoyed in many delightful ways. Here’s how you can serve them:

• With Coffee or Tea: Serve these muffins alongside your morning brew or a cup of tea for a cozy breakfast.
• Brunch Spread: They make a fantastic addition to any brunch spread, pairing well with salads, fruits, and pastries.
• Picnic Treat: Pack them for a picnic; they’re easy to carry and enjoy outdoors.
• Breakfast on the Go: Perfect for those busy mornings when you need something quick and delicious!
• Seasonal Fruits: Pair with fresh seasonal fruits like strawberries or raspberries for a colorful breakfast plate.
• Sweet Spreads: Try spreading a little butter or cream cheese on top for an extra indulgent treat.

FAQ

Conclusion

The Blueberry Cream Cheese Muffins bring together the perfect blend of flavors and textures, making them an irresistible treat for any time of the day. With juicy blueberries and a creamy center, they’re sure to become a favorite in your home. Don’t wait too long to try this recipe; you deserve a delightful muffin experience today!

Blueberry Cream Cheese Muffins

The ultimate treat for breakfast or brunch, these Blueberry Cream Cheese Muffins are bursting with juicy blueberries and a creamy filling. Perfectly fluffy and oh-so-delicious, they’ll quickly become your go-to recipe. Make them today for a delightful start to your morning!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 9 servings

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups Fresh Blueberries divided
• 1 large Egg at room temperature
• ½ cup Light Brown Sugar packed
• ½ cup Canola or Vegetable Oil
• ½ cup Greek Yogurt or Sour Cream full fat, at room temperature
• 1 teaspoon Vanilla Extract
• 1 cup All-Purpose Flour plus 1 tablespoon for tossing blueberries
• 1 teaspoon Baking Powder
• ¼ teaspoon Salt
• 5 ounces Cream Cheese original brick style, full fat, at room temperature
• 2 tablespoons Granulated Sugar
• 1 teaspoon Cornstarch
• ½ teaspoon Vanilla Extract

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. 1. Preheat your oven to 350°F (175°C). Line the cavities of a standard muffin pan with paper liners or spray with non-stick spray. This will help you easily remove the muffins after baking.
2. 2. Divide the blueberries in half. Toss one half with 1 tablespoon of flour and set aside. This step helps to prevent the berries from sinking to the bottom of the muffins while baking.
3. 3. In a medium bowl, add the egg, brown sugar, oil, Greek yogurt or sour cream, and vanilla. Whisk until combined, creating a smooth mixture.
4. 4. Next, add 1 cup of flour, baking powder, and salt to the wet ingredients. Stir gently to incorporate. Be careful not to overmix, as this can lead to dense muffins.
5. 5. Gently fold in the blueberries that were tossed in flour, along with any residual flour from the mixing bowl. This will help keep the blueberries suspended in the batter.
6. 6. In a separate medium bowl, combine the cream cheese, granulated sugar, cornstarch, and another vanilla extract. Beat with a whisk or spoon until smooth and creamy. This will be your delicious filling.
7. 7. For each muffin cavity, add about 1 ½ tablespoons of the muffin batter. Make a small dent in the center of each with the back of a spoon.
8. 8. Carefully add about ½ tablespoon of the cream cheese mixture to the dent in each muffin cavity. This is where the surprise comes in!
9. 9. Top each one with about 1 tablespoon of muffin batter, covering the cream cheese filling.
10. 10. Using the reserved blueberries, top each muffin with a few berries, evenly spaced around the surface. They’ll add a nice touch and extra flavor.
11. 11. Bake in the center of the oven for about 20 to 22 minutes, rotating the pan halfway through to ensure even baking. You’ll know they’re done when the tops are lightly golden and a toothpick inserted in the center comes out clean.
12. 12. Once baked, allow the muffins to cool in the pan for about 10 to 15 minutes before transferring to a wire rack to cool completely. This step is crucial to prevent sogginess!

Notes

Although I used fresh blueberries, you can also use frozen. I suggest using them straight from the freezer and do not thaw. You'll still want to toss half of them with the 1 tablespoon of flour. Baking time will likely increase because the batter and muffin pan will be cold going into the oven. My guess is they'll need 3 to 6 minutes more baking time with frozen berries, but it will vary so bake until done.

They'll keep airtight at room temp for 2-3 days. If you're not going to consume them by that point, I suggest storing them airtight in the fridge for up to 5 days.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.