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Blueberry Cream Cheese Muffins

Soft, bakery-style muffins packed with fresh blueberries and filled with a sweetened cream cheese surprise center. Topped with crunchy sugar.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz cream cheese block style, softened
  • 0.25 cup granulated sugar
  • 0.5 tsp vanilla extract
Muffin Batter
  • 2.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 2 large eggs
  • 0.5 cup vegetable oil or melted butter
  • 0.5 cup buttermilk or greek yogurt
  • 2 tsp vanilla extract
  • 1.5 cups blueberries fresh or frozen
  • 2 tbsp coarse sugar for topping

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Electric hand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. Make the filling: In a small bowl, beat softened cream cheese, 1/4 cup sugar, and vanilla until smooth. Set aside.
  3. In a large bowl, whisk together flour, baking powder, and salt. Toss blueberries in the flour mixture to coat.
  4. In a medium bowl, whisk eggs, 1 cup sugar, oil, buttermilk, and vanilla until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently until just combined (a few flour streaks are fine). Fold in blueberries.
  6. Spoon 1 tablespoon of batter into each muffin cup. Add a dollop of cream cheese filling. Top with remaining batter.
  7. Sprinkle tops with coarse sugar. Bake at 400°F for 5 minutes, then reduce heat to 375°F (190°C) and bake for 15-18 more minutes.
  8. Cool in pan for 5 minutes before moving to a wire rack.

Notes

Store in the refrigerator due to the cream cheese filling.