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Blueberry Cream Cheese Swirl Muffins

A blueberry cream cheese muffin cut in half showing the moist interior, purple blueberries, and cream cheese filling.
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Make moist blueberry muffins with a sweet, creamy center using this straightforward recipe. These are 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 (1 stick) 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 cream cheese filling)
  • 1 large egg yolk (for cream cheese filling)
  • 1/2 teaspoon vanilla extract (for cream cheese 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. Mix gently until just combined; do not overmix. Fold in the blueberries carefully.
  5. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Fill each muffin cup about halfway with the batter. Drop a spoonful (about 1 teaspoon) of the cream cheese mixture into the center of the batter in each cup. Top with remaining batter, filling cups about three-quarters full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin part comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you use frozen blueberries, do not thaw them first; toss them with one teaspoon of flour before adding them to the batter to prevent sinking.
  • For a cream cheese swirl effect, use a knife or skewer to gently swirl the cream cheese layer into the batter once in the muffin cup.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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