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Blueberry Cream Cheese Muffins

Delicious muffins filled with juicy blueberries and a creamy cheese filling, perfect for breakfast, brunch, or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream
Fillings
  • 1 cup fresh blueberries Use fresh for best flavor.
  • 4 oz cream cheese, softened
  • 0.25 cups powdered sugar
  • 0.5 teaspoon vanilla extract for filling
Optional Topping
  • 0.25 cups crumb topping Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt together.
  3. In another bowl, whisk the melted butter, egg, vanilla extract, and sour cream until well combined.
  4. Combine the wet ingredients with the dry ingredients and gently fold in the blueberries.
  5. For the cream cheese filling, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Baking
  1. Fill the muffin cups halfway with the batter. Add a spoonful of the cream cheese filling, then top with more batter.
  2. If desired, sprinkle some crumb topping on each muffin.
  3. Bake for 18-20 minutes or until a toothpick comes out clean from the center of a muffin.
  4. Allow the muffins to cool slightly before serving.

Notes

Best served warm with butter. Store leftovers in an airtight container for up to three days or freeze for up to three months. Use fresh blueberries for better flavor and avoid overmixing for light muffins.