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Moist Blueberry Cream Cheese Swirl Muffins

A close-up of a perfectly baked blueberry cream cheese muffins with a golden-brown top.
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Make these moist blueberry cream cheese swirl muffins for a delightful breakfast or snack. This easy recipe creates fluffy, bakery-style muffins with a creamy, tangy center.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon 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
  • 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 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, mix the melted butter, 2 eggs, milk, and 1 teaspoon vanilla extract.
  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, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. This is your cream cheese filling.
  6. Fill each muffin cup about two-thirds full with the blueberry batter.
  7. Drop a spoonful of the cream cheese mixture into the center of the batter in each cup. Use a toothpick or 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 pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For frozen blueberries, do not thaw them; toss them with one teaspoon of flour before adding them to the batter to prevent sinking.
  • To achieve bakery-style muffins, fill the cups nearly full and bake at a higher initial temperature (400 degrees F) for the first 5 minutes before reducing the temperature to 375 degrees F for the remainder of the baking time.
  • You can substitute strawberries for blueberries for a variation on strawberry cream cheese muffins.

Nutrition

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