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Homemade blueberry muffins fresh out of the oven

Blueberry Cream Cheese Muffins

Cozy, buttery bites with a creamy center, perfect for lazy mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter (melted) Helps control salt
  • 1 each egg
  • 1/2 cup milk Can be substituted with plant-based milk
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries Use frozen blueberries if preferred
Cream Cheese Filling
  • 4 oz cream cheese (softened) For a smooth filling
  • 3 tbsp granulated sugar (for filling)
  • 1 each egg yolk (for filling)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt until even.
  3. In another bowl, whisk melted butter, egg, milk, and vanilla until glossy and smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula.
  5. Fold in the blueberries carefully to prevent bursting.
  6. In a small bowl, beat cream cheese, 3 tbsp sugar, and egg yolk until smooth.
Baking
  1. Spoon batter halfway into each muffin cup, add a teaspoon of cream cheese filling, then cover with remaining batter.
  2. Bake for 18-22 minutes until tops are golden and a toothpick comes out clean from the muffin part.
  3. Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

For extra flavor, add a teaspoon of lemon zest. Store in an airtight container in the fridge for up to 3 days or freeze for longer.