Print

Moist Blueberry Cream Cheese Swirl Muffins

Close-up of a blueberry cream cheese muffin cut in half showing the melted cream cheese center and juicy blueberries.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these easy, moist blueberry muffins featuring a tangy cream cheese swirl center for a perfect breakfast or snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 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
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 400 degrees F. 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.
  3. In a separate bowl, whisk the melted butter, 2 eggs, milk, and 1 teaspoon vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the blueberries.
  5. In a small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. This is your swirl mixture.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Drop a spoonful of the cream cheese mixture onto the center of the batter in each cup. Use a toothpick or small knife to gently swirl the cream cheese into the batter.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin part (avoiding the cream cheese center) comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • For extra bakery-style tops, sprinkle a little coarse sugar over the batter before baking.
  • You can prepare the cream cheese filling up to one day ahead and store it covered in the refrigerator.

Nutrition

Find it online: https://delishdreams.com/cream-cheese-muffins-recipe-moist-easy/