Fluffy Blueberry Cream Cheese Muffins
These fluffy blueberry cream cheese muffins combine juicy blueberries with a luscious cream cheese swirl for a perfect cozy breakfast treat. Easy to make and irresistibly delicious, they are great for brunch, potlucks, or gifting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 2 teaspoons baking powder
- ¾ cup (150g) granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup (120ml) milk (whole or 2%)
- ⅓ cup (80ml) vegetable oil (canola preferred)
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries
- 4 oz (115g) cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Set aside.
- In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; lumps are okay.
- Gently fold in the blueberries, being careful not to crush them. If using frozen, toss them in a little flour first.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Dollop a small spoonful of the cream cheese filling onto the center of each muffin and swirl gently with a toothpick or skewer.
- Bake for 18-22 minutes until golden and a toothpick inserted near the cream cheese swirl comes out mostly clean with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to keep muffins fluffy. Use room temperature ingredients for best results. Toss frozen blueberries in flour before folding to prevent sinking. Chill cream cheese filling if it sinks too much. Avoid opening oven door during first 15 minutes of baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15
- Sodium: 180
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, easy muffins, fluffy muffins, cozy breakfast, brunch recipe