Description
These Blueberry Cream Cheese Muffins are a delightful combination of fluffy muffin filled with juicy blueberries and a sweet cream cheese swirl. Perfect for breakfast or as a snack, these moist and flavorful muffins are sure to become a favorite!
Ingredients
Scale
Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 cup fresh or frozen blueberries
Cream Cheese Filling:
- 6 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. Add eggs, vanilla, and sour cream, then gradually add dry ingredients and fold in blueberries.
- Prepare cream cheese filling: In a separate bowl, mix cream cheese, sugar, and vanilla until smooth.
- Assemble muffins: Spoon muffin batter into each cup, add cream cheese filling, and top with more batter. Swirl with a toothpick.
- Bake: Bake for 20–24 minutes until a toothpick comes out clean. Cool before serving.
Notes
- You can use frozen blueberries—do not thaw before folding them in.
- Store muffins in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 17 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
