Description
These Blueberry Cream Cheese Muffins are a perfect balance of sweetness and tang, featuring a soft and fluffy muffin base, bursting with fresh blueberries, and a delicious swirl of creamy, tangy cream cheese filling. The cream cheese adds a rich texture and a slight tartness that pairs perfectly with the natural sweetness of the berries. Ideal for breakfast or as a snack, these muffins are sure to become a family favorite!
Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1/3 cup granulated sugar
- 1 large egg
- 1 cup sour cream
- 1/3 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries (or frozen, if preferred)
For the Cream Cheese Filling:
- 4 oz (½ block) cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
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Preheat Oven & Prepare Muffin Tin:
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease the cups with butter or cooking spray.
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Make the Cream Cheese Filling:
- In a small bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
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Prepare the Muffin Batter:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
- In a separate bowl, mix together egg, sour cream, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
- Gently fold in the blueberries.
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Assemble the Muffins:
- Spoon about 1–2 tablespoons of muffin batter into each muffin cup.
- Add about 1 teaspoon of cream cheese filling on top of the batter in each cup.
- Cover with an additional spoonful of muffin batter, ensuring the cream cheese filling is hidden inside.
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Bake:
- Bake for 20–25 minutes or until a toothpick inserted into the muffin comes out clean, except for a bit of cream cheese.
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Cool & Serve:
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them, or they may bleed into the batter.
- For extra sweetness, sprinkle a little sugar on top of the muffins before baking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American