Ingredients
Equipment
Method
- 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!
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.