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blueberry cream cheese muffins

Blueberry Cream Cheese Muffins

Alden Elizabeth
Delicious blueberry muffins with a delightful cream cheese center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course breakfast, brunch
Cuisine American
Servings 12 muffins
Calories 245 kcal

Equipment

  • large bowl
  • Medium bowl
  • Rubber spatula
  • small ice cream/cookie scoop
  • standard sized muffin pan (12 muffins)
  • heat proof 2 cup measuring cup
  • fork or whisk
  • Measuring cups and spoons
  • muffin liners

Ingredients
  

Muffins

  • 2 cups all purpose flour
  • ¾ cup granulated sugar
  • 2½ teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 5½ tablespoon salted butter cut into chunks
  • ¾ cup whole or 2% milk
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 1½ cup fresh or frozen (thawed and blotted dry) blueberries
  • 2 tablespoons raw or sanding sugar

Cream Cheese Center

  • 8 oz block cream cheese softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat oven to 400°F.
  • Grease or line 12 standard muffin cups
  • Combine the flour, ¾ cup granulated sugar, baking powder, and baking soda, in a large mixing bowl.
  • In a microwave safe measuring cup, melt the butter by microwaving in 15 second intervals until melted.
  • Stir the milk into the melted butter with a fork, followed by the beaten egg and vanilla.
  • Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a rubber spatula, fold the dry ingredients and the went ingredients until just combined.
  • Gently fold in the blueberries.
  • In a medium mixing bowl, combine the cream cheese, granulated sugar, vanilla using a fork or a hand mixer until smooth.
  • Using a small cookie/ice cream scoop (a little less than a tablespoon) scoop one level scoop of muffin batter into each muffin cup, use the back of the scoop to press the batter down into the bottom of the cup. Using the same scoop, repeat with the cream cheese mixture, then top with the last 1/2 of the muffin batter
  • Generously top each muffin with the raw or sanding sugar.
  • Bake for 14-18 minutes until the tops are golden brown and a toothpick inserted into the muffin (not the cream cheese) comes out clean and dry. Cool on a baking rack.
  • Best served warm.

Notes

  1. It can be tempting to over mix your batter, but, your muffins will get tough and dry. Mix just until the dry ingredients are incorporated.  The batter will be pretty tight.
  2. Be gentle when folding in the blueberries to keep the batter from turning purple.  This will be much easier if using fresh vs. frozen blueberries.
  3. Using frozen blueberries will increase the cooking time to the longer end of the cooking time range if they are still cold when added to the batter. 

Nutrition

Serving: 1muffinCalories: 245kcalCarbohydrates: 38gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 91mgSodium: 184mgPotassium: 89mgFiber: 1gSugar: 21gVitamin A: 304IUVitamin C: 2mgCalcium: 85mgIron: 1mg
Keyword breakfast, muffin
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