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Moist Blueberry Cream Cheese Swirl Muffins

Close-up of a blueberry cream cheese muffins cut in half showing the creamy filling and purple berries.
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Make these bakery-style blueberry cream cheese muffins for a moist, flavorful breakfast or snack. This easy recipe features a sweet, tangy cream cheese center swirled into a fluffy blueberry batter.

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 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 400°F (200°C). 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 for the muffin batter.
  3. In a separate medium bowl, whisk the egg, milk, oil, and 1 teaspoon vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. Fold in the blueberries carefully.
  5. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Fill each muffin cup about one-third full with the blueberry batter.
  7. Spoon about 1 teaspoon of the cream cheese mixture onto the center of the batter in each cup.
  8. Top with the remaining batter, covering the cream cheese filling mostly.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If using frozen blueberries, do not thaw them; toss them lightly in 1 teaspoon of flour before adding to the batter to prevent sinking.
  • For an extra bakery-style look, sprinkle the tops with coarse sugar before baking.
  • This recipe makes moist cream cheese muffins that are best eaten within two days.

Nutrition

Find it online: https://mayaplate.com/cream-cheese-muffins-recipe/