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Blueberry Cream Cheese Muffins

Delightful, fluffy muffins filled with juicy blueberries and creamy goodness, perfect for breakfast or any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup fresh blueberries Use fresh for best flavor and texture.
  • 8 oz cream cheese, softened Should be at room temperature.
  • ½ cup sugar
  • ½ cup butter, softened Should be at room temperature.
  • 2 large eggs Should be at room temperature.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  4. Gently fold in the softened cream cheese until well combined.
Mix Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Add Blueberries and Bake
  1. Fold in the blueberries gently, ensuring they’re evenly distributed.
  2. Scoop the batter into prepared muffin tins, filling each liner about two-thirds full.
  3. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow to cool for a few minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, freeze for up to three months. Reheat in the microwave for 15-20 seconds.