Print

Blueberry Cream Cheese Muffins

Print Recipe

Delicious blueberry muffins with a creamy filling, perfect for breakfast or an afternoon snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/3 cup neutral oil (vegetable or canola)
  • 1 tsp vanilla extract
  • 4 oz full-fat cream cheese (softened)
  • 2 tbsp powdered sugar (for filling)
  • 1.5 cups blueberries (fresh or frozen)
  • 1 tbsp all-purpose flour (for tossing blueberries)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
  2. Prepare the muffin batter by whisking together flour, sugar, baking powder, and salt.
  3. Mix the wet ingredients in a separate bowl until well blended.
  4. Combine the wet and dry ingredients, folding gently.
  5. Prep the blueberries by tossing them with a tablespoon of flour.
  6. Fold the blueberries into the muffin batter carefully.
  7. Make the cream cheese filling by beating cream cheese with powdered sugar until smooth.
  8. Fill each muffin cup with batter, add cream cheese filling, then cover with more batter.
  9. Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
  10. Cool for 5 minutes in the tin before transferring to a wire rack.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: blueberry muffins, cream cheese muffins, breakfast recipe, baking

Find it online: https://basilboard.com/one-bowl-blueberry-cream-cheese-muffins-quick-bake/