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Delicious Blueberry Cream Cheese Muffins for Breakfast

Make Blueberry Cream Cheese Muffins with clear steps, pantry staples, and flexible swaps.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1 egg

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, combine the melted butter, milk, vanilla extract, and egg. Whisk until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
  • Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  • In a small bowl, mix the softened cream cheese and powdered sugar together until smooth and creamy.
  • Spoon half of the muffin batter into the prepared muffin cups, filling each about halfway.
  • Add a dollop of the cream cheese mixture on top of the batter in each cup, then cover with the remaining muffin batter, filling the cups about 3/4 full.
  • Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.