The ultimate fusion of a fluffy blueberry muffin and a creamy cheesecake! These Blueberry Cream Cheese Muffins are incredibly moist, packed with antioxidants, and feature a luscious cream cheese core that makes every bite feel like a celebration. Easy to bake and even easier to eat—your new favorite breakfast has arrived.
Blueberry Cream Cheese Muffins
14
servings10
minutes20
minutesKeep the screen of your device on
Ingredients
- For the muffins:
½ cup unsalted butter at room temperature
½ cup sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup milk
2 cups all-purpose flour
2 1/2 teaspoons baking powder
¾ teaspoon salt
1 1/2 cups fresh blueberries
- For the cream cheese filling:
4 ounces cream cheese, at room temperature
2 tablespoons sugar
1 large egg yolk
Directions
- Preheat the oven to 400°F and line a 12-compartment muffin tin with liners (or lightly grease if you plan to use no liners).
- In a large bowl or the bowl of a stand mixer, cream the softened butter, sugar, and brown sugar on medium speed until well-combined, about one minute. Add in the eggs, vanilla, sour cream, and milk and stir to combine. Scrape the sides of the bowl and stir in the flour, baking powder, and salt on low, just until combined. Fold in the blueberries
- Use a medium cookie scoop to fill the muffin tins about 1/3 of the way full (see notes). Spoon a teaspoon-sized dollop of the cream cheese on top. Use the cookie scoop to spoon another dollop of muffin batter on top of the cream cheese and swirl another teaspoon of the filling on top. Bake in the preheated oven about 17-18 minutes or until a toothpick inserted just barely comes out clean. Allow to cool in the tin briefly before removing and cooling on a rack.
Notes
- Recipe courtesy of https://thewoodandspoon.com/blueberry-cream-cheese-muffins
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