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Blueberry Cream Cheese Muffins

Bakery-style blueberry muffins loaded with juicy berries and a sweet, rich, gooey cream cheese center that melts in your mouth.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz cream cheese full-fat, softened
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
Muffin Batter
  • 2 cups all-purpose flour plus 1 tbsp for berries
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.25 cup neutral oil canola or vegetable
  • 2 eggs large, room temperature
  • 0.5 cup buttermilk room temperature
  • 1.5 tsp vanilla extract
  • 1.5 cups blueberries fresh or frozen
Topping
  • 2 tbsp coarse raw sugar for sprinkling

Equipment

  • 12-cup muffin tin
  • Electric Mixer
  • Mixing bowls
  • Whisk

Method
 

  1. In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. Scoop into 12 dollops onto a plate and freeze for 20-30 minutes.
  2. Preheat oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
  3. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
  4. In a separate bowl, whisk melted butter, oil, eggs, buttermilk, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
  6. Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  7. Add a spoonful of batter to each muffin cup. Place a chilled cream cheese dollop in the center, then cover evenly with remaining batter.
  8. Sprinkle coarse sugar over the tops of the muffins.
  9. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 15-18 minutes until golden.
  10. Cool in the pan for 5 minutes before transferring to a wire rack. Cool slightly before serving to allow filling to set.

Notes

Chilling the cream cheese mixture is crucial; it prevents the filling from melting completely into the batter during baking.