Blueberry Cream Cheese Muffins
These Blueberry Cream Cheese Muffins are moist and filled with a rich cream cheese center, making them a perfect treat for any occasion.
Ingredients
Muffin Base
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk Can substitute with regular milk plus vinegar or lemon juice.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries Fresh or frozen.
Cream Cheese Filling
- 4 oz cream cheese, softened
- 1/4 cup sugar For the cream cheese filling.
Optional Topping
- 1/2 cup streusel topping Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix.
- Gently fold in the blueberries, ensuring they’re evenly distributed.
- For the cream cheese filling, combine the softened cream cheese with 1/4 cup sugar until smooth.
Assembly
- Fill each muffin liner halfway with the batter, add a teaspoon of the cream cheese mixture, and then top with more batter to fill almost to the top.
- If you’re using it, sprinkle the streusel topping over the muffins.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes before transferring them to a wire rack. Enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze muffins tightly wrapped for up to 3 months.