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Moist Blueberry Cream Cheese Muffins with Tangy Swirl

Close-up of a blueberry cream cheese muffins cut in half, showing a rich cream cheese center and burst blueberries.
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You will bake these incredibly moist blueberry cream cheese muffins that feature a rich, tangy cream cheese center swirled into a fluffy batter. This easy recipe is perfect for breakfast or brunch.

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 unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 8 ounces cream cheese, softened
  • 1/4 cup 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 for the muffin batter.
  3. In a separate bowl, mix the melted butter, 2 eggs, milk, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  4. Gently fold in the blueberries.
  5. In a small bowl, prepare the cream cheese filling by beating the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Fill each muffin cup about one-third full with the batter. Drop a spoonful of the cream cheese mixture onto the batter. Top with a little more batter to cover the filling.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin top comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you use frozen blueberries, do not thaw them; toss them with one teaspoon of flour before adding them to the batter to prevent sinking.
  • For bakery-style muffin tops, fill the cups nearly to the top with batter.
  • You can make these ahead; store cooled muffins in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://cookincorner.com/blueberry-cream-cheese-muffins-recipe/