Description
Blueberry cream cheese muffins with fresh berries and sweet cheesecake filling make a perfect bakery-style breakfast. Soft, fluffy, and freezer-friendly.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 4 oz cream cheese, softened
- 3 tbsp granulated sugar (for filling)
- 1 egg yolk (for filling)
Instructions
- Preheat oven to 375°F and line muffin tin.
- Mix cream cheese, sugar, and egg yolk until smooth.
- Combine dry ingredients in one bowl.
- Whisk wet ingredients in another.
- Fold wet into dry until just combined.
- Gently fold in blueberries.
- Fill muffin cups halfway, add cream cheese filling, top with more batter.
- Bake 18–22 minutes until golden and set.
- Cool before serving.
Notes
- Do not overmix the batter for light muffins.
- Toss blueberries in flour to prevent sinking.
- Let muffins cool slightly for the cream cheese center to firm up.
- Store refrigerated due to dairy filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Cuisine: American