Blueberry Cream Cheese Muffins

Posted by: Authentic Flavors Made Easy

Soft, fluffy muffins bursting with juicy blueberries and filled with a rich, creamy cheesecake center. These bakery-style Blueberry Cream Cheese Muffins are perfect for breakfast, brunch, or an afternoon treat with coffee or tea.

Prep Time: 20 minutes
Cook Time: 22–25 minutes
Total Time: 45 minutes
Servings: 12 muffins

Ingredients

For the Muffins

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115 g) unsalted butter, melted and cooled
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 ml) milk
• 1½ cups (225 g) fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating the blueberries)

For the Cream Cheese Filling

• 8 ounces (225 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 teaspoon vanilla extract

Optional Topping

• 2 tablespoons coarse sugar
• Extra blueberries

Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, then stir in the vanilla and milk.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
6. In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth.
7. Fill each muffin cup about halfway with batter. Add 1 tablespoon of the cream cheese filling to the center, then top with more batter until the cups are about ¾ full.
8. Sprinkle with coarse sugar and a few extra blueberries, if desired.
9. Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
10. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Serving Suggestions

• Fresh fruit
• Greek yogurt
• Coffee
• Hot tea
• Vanilla latte

Tips

• If using frozen blueberries, do not thaw them before adding to the batter.
• Avoid overmixing the batter to keep the muffins light and tender.
• Refrigerate leftover muffins in an airtight container for up to 5 days because of the cream cheese filling.
• Muffins can be frozen for up to 2 months. Thaw overnight in the refrigerator or warm gently before serving.