Description
Soft muffins with juicy blueberries and a creamy, tangy cream cheese center, perfect for breakfast or brunch.
Ingredients
Muffin Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder (for lift)
- 1/2 teaspoon Salt (A little makes the sweet pop)
- 3/4 cup Granulated sugar
- 2 Eggs (room temperature)
- 1 cup Milk (any kind works, but whole milk is richest)
- 1/2 cup Neutral oil or melted butter (oil keeps them extra moist)
- 2 teaspoons Vanilla extract
- 2 cups Blueberries (fresh or frozen)
Cream Cheese Filling
- 8 oz Cream cheese (block style is best, softened)
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk together the sugar, eggs, milk, oil (or melted butter), and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until you no longer see dry flour. The batter will be lumpy.
- Fold in the blueberries gently.
Cream Cheese Filling
- In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Chill for 10 minutes.
Assembly and Baking
- Spoon a little muffin batter into each liner, add a small scoop of the cream cheese filling, then top with more batter to cover the filling.
- Bake for 18-22 minutes or until golden and a toothpick comes out clean when inserted into the muffin part, avoiding the cream cheese filling.
- Let them cool in the pan for 5 minutes, then move to a rack.
Notes
For best texture, avoid overmixing the batter. You can use fresh or frozen blueberries, but if using frozen, do not thaw them before folding in. To prevent blueberries from sinking, toss them in a teaspoon of flour and be careful not to overmix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Cuisine: American