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Blueberry Cream Cheese Muffins

Delightful blueberry muffins with a creamy cream cheese swirl, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 cup blueberries (fresh or frozen) If using frozen blueberries, do not thaw.
  • 8 oz cream cheese (softened)
  • 1/2 cup sugar
  • 1/2 cup butter (softened)
  • 2 large eggs Beaten one at a time.
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 12-cup muffin pan or line with muffin liners.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time, followed by the vanilla extract until smooth.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined.
  7. Gently fold in the blueberries.
  8. Drop spoonfuls of softened cream cheese into the batter and swirl gently to create a marbled effect.
  9. Divide the batter into the muffin cups, filling them about 2/3 full.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
  2. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F for 5-10 minutes.