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Blueberry Cream Cheese Muffins

Gourmet, bakery-style muffins featuring a tender lemon-scented crumb, fresh blueberries, and a rich, velvety cream cheese center.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American, Bakery
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz Cream Cheese softened
  • 1/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
Muffin Batter
  • 2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar packed
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter melted and cooled
  • 2 large Eggs room temperature
  • 1/2 cup Sour Cream
  • 1/4 cup Whole Milk
  • 1 tsp Lemon Zest freshly grated
  • 1 1/2 cups Fresh Blueberries

Equipment

  • 12-cup muffin tin
  • Electric hand mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F and line a muffin tin with paper liners.
  2. In a medium bowl, beat cream cheese, 1/4 cup sugar, and vanilla until smooth.
  3. In a large bowl, whisk together flour, 1/2 cup sugar, brown sugar, baking powder, and salt.
  4. In another bowl, whisk melted butter, eggs, sour cream, milk, and lemon zest.
  5. Fold wet ingredients into dry ingredients until just combined; do not overmix.
  6. Gently fold in blueberries.
  7. Fill muffin cups with a layer of batter, a dollop of cream cheese, and more batter on top.
  8. Bake for 22-25 minutes or until golden and set.
  9. Cool in the pan for 10 minutes before moving to a wire rack.

Notes

Store in the refrigerator due to the cream cheese filling. Can be frozen for up to 3 months.