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Easy Blueberry Cream Cheese Swirl Muffins

Close-up of a blueberry cream cheese muffins, showing the moist interior packed with blueberries.
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Make moist, fluffy blueberry cream cheese muffins with a creamy, tangy swirl center. This simple recipe is perfect for a quick breakfast or brunch treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the melted butter, 2 eggs, milk, and 1 teaspoon vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. Fold in the blueberries carefully.
  5. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Drop a small spoonful (about 1 teaspoon) of the cream cheese mixture onto the center of the batter in each cup. Use a toothpick or knife to gently swirl the cream cheese into the batter.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For frozen blueberries, do not thaw; toss them with 1 teaspoon of flour before adding them to the batter to prevent sinking.
  • You can make these ahead; store cooled muffins in an airtight container at room temperature for up to 3 days.
  • For bakery style muffins, fill the cups nearly full and bake at 425°F for 5 minutes before reducing the temperature to 375°F for the remainder of the baking time.

Nutrition

Find it online: https://cookingbymia.com/easy-blueberry-cream-cheese-muffins/