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–+ servings
Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins

Delight in these delicious blueberry cream cheese muffins with a sweet, tangy filling and sparkling sugar crust.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 muffins
Calories 350 kcal

Equipment

  • oven
  • muffin pan
  • mixing bowls
  • whisk
  • spatula

Ingredients
  

  • 1 cup all-purpose flour plus 2 tablespoons
  • 1 teaspoon baking powder
  • 0.25 teaspoon fine salt
  • 1 large egg
  • 0.33 cup sugar
  • 0.25 cup vegetable oil
  • 0.67 cup soft cream cheese
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 0.75 cup blueberries

Filling

  • 0.25 cup cream cheese
  • 1 tablespoon sugar
  • 0.25 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 425°F/218°C (conventional) or 400°F/200°C (fan oven) and line a 6-cup muffin pan with liners or grease with oil or butter, doubling the recipe if using a 12-cup pan.
  • Mix the flour, baking powder, and salt in a large bowl (except for the sugar). Set aside.
  • Combine the filling ingredients (vanilla, cream cheese, and sugar) in a small bowl and whisk until smooth and combined.
  • In another bowl, whisk together the egg and sugar until smooth and pale, then add oil, cream cheese, vanilla extract, and milk until well combined.
  • Fold the dry ingredients into the wet ingredients until just combined; gently stir in the blueberries.
  • Spoon 1 heaping tablespoon of batter into each muffin cup, add a heaping teaspoon of cream cheese filling, then another tablespoon of batter on top.
  • Optionally sprinkle with brown sugar for crispy tops.
  • Bake for 5 minutes at high temperature, then reduce to 360°F/182°C (conventional) or 350°F/175°C (fan oven) and bake for an additional 10 minutes until a toothpick comes out clean.
  • Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack to continue cooling.

Notes

For best results, use soft cream cheese. Muffins can be stored at room temperature for up to 3 days or refrigerated for about a week.

Nutrition

Serving: 1muffinCalories: 350kcalCarbohydrates: 36gProtein: 5gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 58mgSodium: 274mgPotassium: 96mgFiber: 1gSugar: 17gVitamin A: 458IUVitamin C: 2mgCalcium: 81mgIron: 1mg
Keyword baking, blueberries, Blueberry Cream Cheese Muffins, Breakfast Recipes, Desserts, muffins
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