Cream Cheese Stuffed Blueberry Muffins
Moist bakery-style blueberry muffins with a rich, sweet cream cheese filling in the center.
Equipment
- Mixing bowls
- Muffin tin
- Wire rack
- Hand mixer or stand mixer
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter melted
- 2 eggs large
- 1 cup milk or buttermilk
- 1 tsp vanilla extract
- 1.5 cups blueberries fresh or frozen
Cream Cheese Filling
- 8 oz cream cheese softened
- 0.33 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, eggs, milk, and vanilla.
- Combine wet and dry ingredients gently. Fold in blueberries.
- Beat cream cheese with powdered sugar and vanilla until smooth.
- Fill muffin cups 1/3 full with batter. Add cream cheese filling. Top with more batter.
- Bake 18–22 minutes until golden. Cool on wire rack.
Notes
Do not overmix batter. Use room temperature cream cheese for smooth filling.