Blueberry Cream Cheese Muffins Recipe
These Delicious Blueberry Cream Cheese Muffins are moist, flavorful, and bursting with fresh blueberries. The creamy dollops of sweetened cream cheese add a rich, tangy contrast that makes each bite unforgettable. Perfect for breakfast, brunch, or a sweet snack, these muffins are easy to make and sure to please everyone.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
Additional Ingredients
- 1 1/2 cups fresh blueberries
- 8 ounces cream cheese, softened
- 1 tablespoon granulated sugar (for cream cheese filling)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Cream butter and sugar, add eggs and sour cream: In a separate bowl, beat the softened unsalted butter and granulated sugar together until creamy. Add eggs one at a time, beating well after each addition, then mix in the sour cream until the mixture is smooth.
- Combine wet and dry ingredients: Gradually fold the dry flour mixture into the wet butter mixture. Be careful not to over-mix, as this can make the muffins dense.
- Add blueberries and prepare cream cheese filling: Gently fold in the fresh blueberries. In a small bowl, mix the softened cream cheese with 1 tablespoon of granulated sugar until smooth and creamy.
- Assemble muffins: Spoon the muffin batter into each muffin cup, filling about halfway. Add dollops of the cream cheese filling on top of the batter, then cover with more muffin batter to fill each cup almost to the top.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack. Serve warm or at room temperature for best flavor.
Notes
- Use fresh blueberries for the best taste and texture; frozen blueberries can be used but may turn the batter blue.
- Do not over-mix the batter to keep the muffins light and fluffy.
- You can substitute sour cream with Greek yogurt if preferred.
- For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, baked muffins, blueberry cream cheese
