Description
These Blueberry Cream Cheese Muffins are a delightful breakfast or snack option, combining fluffy muffin batter with a creamy, sweetened cream cheese filling and juicy blueberries. With a crisp, lightly sugared top and a tender crumb, they offer the perfect balance of flavors and textures that are easy to prepare in just 20 minutes.
Ingredients
Scale
Muffin Batter
- 1 cup + 2 Tbsp (140 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 large egg
- ⅓ cup (70 grams) sugar
- ¼ cup (60 ml) vegetable oil
- ⅔ cup (130 grams) soft cream cheese
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ¾ cup (120 grams) blueberries
Cream Cheese Filling
- ¼ cup (50 grams) cream cheese
- 1 tablespoon sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 425°F/218°C (conventional) or 400°F/200°C (fan oven) and line a 6-cup muffin pan with liners or grease it with oil or butter. Double the recipe if using a 12-cup pan.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, and fine salt. Set this mixture aside.
- Prepare cream cheese filling: In a small bowl, whisk together the cream cheese, sugar, and vanilla extract until smooth and fully combined.
- Combine wet ingredients: In a separate bowl, beat the egg and sugar together using a whisk or electric mixer until the mixture is smooth and pale. Add the vegetable oil, soft cream cheese (approximately ⅔ cup, slightly less than the required amount), vanilla extract, and milk. Mix or beat until everything is well incorporated.
- Mix dry and wet ingredients: Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined. Avoid overmixing. Carefully fold in the blueberries to the batter.
- Assemble muffins: Spoon one heaping tablespoon of batter into each muffin cup. Add one heaping teaspoon of the cream cheese filling in the center. Then spoon another heaping tablespoon of batter on top to cover the filling. Repeat this layering for all muffin cups. It’s okay if the tins are full.
- Add topping: For a crispy, golden top, sprinkle the muffins with brown sugar if desired.
- Bake muffins: Bake in the preheated oven for 5 minutes at 425°F/218°C (conventional) or 400°F/200°C (fan). After 5 minutes, reduce the oven temperature to 360°F/182°C (conventional) or 350°F/175°C (fan oven). Continue baking for 10 more minutes or until a toothpick inserted in the center comes out clean. Total baking time is about 15 minutes.
- Cool muffins: Allow the muffins to cool in the pan for 5 minutes before removing or transfer to a wire rack to cool completely. Store covered at room temperature for a few days or refrigerate for up to 5 days.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw to avoid bleeding in batter.
- Do not overmix the batter to keep muffins tender and fluffy.
- Substitute vegetable oil with melted coconut oil or light olive oil if preferred.
- For a dairy-free option, try using vegan cream cheese and plant-based milk, though texture may vary slightly.
- If you want extra crispy tops, sprinkle brown sugar just before baking.
- Double the recipe for a 12-cup muffin pan, baking in batches if needed.
