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Blueberry Cream Cheese Muffins with glossy sauce, golden edges, rich textures, fresh herbs sprinkled

Blueberry Cream Cheese Muffins RecipE

Fluffy bakery-style muffins bursting with juicy blueberries and swirled with tangy cream cheese for the perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup melted butter
  • 1 large egg
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh blueberries
  • 4 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1 tablespoon lemon juice

Method
 

  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease with butter.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate bowl, beat together melted butter, egg, milk, and vanilla extract until smooth.
  4. Mix the cream cheese, powdered sugar, and lemon juice in a small bowl until smooth and creamy.
  5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix.
  6. Gently fold in the blueberries, reserving a few for topping if desired.
  7. Fill muffin cups 2/3 full with batter, then add a spoonful of cream cheese mixture and swirl gently with a toothpick.
  8. Bake for 20-22 minutes or until tops are golden brown and a toothpick inserted in center comes out clean or with just a few moist crumbs.

Notes

Store muffins in an airtight container for up to 3 days. Can substitute frozen blueberries but don't thaw first. For extra tall muffins, fill cups completely full and bake at 425°F for first 5 minutes, then reduce to 375°F.