Name: Blueberry Cream Cheese Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 cup fresh blueberries; 4 oz cream cheese, softened; 1 tablespoon sugar (for cream cheese filling)

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These Blueberry Cream Cheese Muffins are soft, fluffy, and bursting with flavor. The delightful cream cheese filling adds a rich and creamy texture, perfectly complementing the juicy blueberries in each bite. Whether enjoyed as a quick breakfast or a sweet snack, these muffins are sure to become a favorite in my recipe collection.

Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

1 cup fresh blueberries

4 oz cream cheese, softened

1 tablespoon sugar (for cream cheese filling)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and eggs until light and fluffy. Add the vanilla extract and sour cream, and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.

In a small bowl, beat together the softened cream cheese and 1 tablespoon of sugar until smooth and creamy.

Spoon a small amount of muffin batter into each muffin cup, followed by a dollop of the cream cheese filling. Top with more muffin batter to cover the cream cheese.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden on top.

Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 12 muffins

Variations

Add-ins: I can try swapping out the blueberries for raspberries or blackberries for a different fruity flavor. If I like nuts, chopped pecans or walnuts could also be a great addition.

Vegan Option: For a vegan version, I could substitute the butter with a plant-based butter and use a dairy-free cream cheese and egg replacer in place of the eggs.

Cinnamon Sugar Topping: I sometimes sprinkle a little cinnamon sugar on top of the muffins before baking for an extra touch of sweetness and flavor.

Storage/Reheating

These muffins stay fresh for about 3-4 days when stored in an airtight container at room temperature. If I want to keep them longer, I can freeze them for up to 3 months. To reheat, I pop them in the microwave for about 20-30 seconds, or warm them up in the oven for a few minutes to enjoy them just like freshly baked.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used, but I recommend tossing them in a little bit of flour before folding them into the batter to prevent them from sinking to the bottom. It helps keep the blueberries evenly distributed.

Can I make the muffins without cream cheese?

The cream cheese filling is a key part of the flavor, but if I prefer not to use it, I could replace it with a simple streusel topping or skip it entirely for a traditional blueberry muffin.

Can I make these muffins gluten-free?

Yes, I can swap the all-purpose flour for a gluten-free flour blend. Just make sure to use a 1:1 ratio and check the other ingredients for hidden gluten.

Can I add more sugar to the muffin batter?

I can certainly adjust the sugar if I want a sweeter muffin. However, I like to keep it at the current level to balance the sweetness of the cream cheese filling and blueberries.

How can I tell when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown, and the muffins should bounce back lightly when touched.

Conclusion

These Blueberry Cream Cheese Muffins are an irresistible treat that I’ll return to again and again. The combination of light, fluffy muffin batter with a creamy, tangy filling and fresh blueberries is perfect for any occasion. Whether served for breakfast or as a snack, these muffins are sure to be a crowd-pleaser. I love how versatile and easy they are to make, and they always turn out perfectly.

Recipe:

Blueberry Cream Cheese Muffins

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Author: Cheryl
Total Time: 40 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and eggs until light and fluffy. Add the vanilla extract and sour cream, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.
In a small bowl, beat together the softened cream cheese and 1 tablespoon of sugar until smooth and creamy.
Spoon a small amount of muffin batter into each muffin cup, followed by a dollop of the cream cheese filling. Top with more muffin batter to cover the cream cheese.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden on top.
Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.