Moist Blueberry Cream Cheese Coffee Cake Muffins
These moist blueberry cream cheese coffee cake muffins feature a luscious cream cheese swirl baked inside, combining tender crumb and juicy berries for a perfect breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- ½ cup (120ml) sour cream
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen blueberries
- 8 ounces (225g) cream cheese, softened
- ¼ cup (30g) powdered sugar
- Optional: 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line your muffin tin with paper liners.
- Whisk together dry ingredients: sift or whisk 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Prepare the cream cheese filling by beating 8 ounces softened cream cheese with ¼ cup powdered sugar until smooth and creamy.
- Mix wet ingredients: whisk together ¾ cup granulated sugar, ½ cup melted butter, 2 large eggs, ½ cup sour cream, and 1 teaspoon vanilla extract. Add lemon zest if using.
- Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined.
- Gently fold in 1 cup fresh or frozen blueberries, taking care not to break the berries.
- Fill muffin cups halfway with batter, drop a tablespoon of cream cheese filling over the batter in each cup, then top with more batter until ¾ full. Use a toothpick to gently swirl the cream cheese through the batter.
- Bake for 20-25 minutes until muffins are golden and a toothpick inserted comes out with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
Notes
If using frozen blueberries, do not thaw before mixing to prevent the batter from turning watery or purple. Soften cream cheese before mixing for a smooth swirl. Avoid overmixing the batter to keep muffins tender. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Fat: 14
- Carbohydrates: 32
- Protein: 5
Keywords: blueberry muffins, cream cheese muffins, coffee cake muffins, breakfast muffins, easy muffins, moist muffins, homemade muffins