Description
Delight in these Blueberry Cream Cheese Muffins, featuring a moist batter infused with blueberries and a luscious cream cheese filling that adds a creamy surprise in every bite. Perfect for breakfast or a delightful snack, these muffins combine sweet and tangy flavors with a soft, tender crumb and a slightly crispy top.
Ingredients
Scale
Main Ingredients
- 1 cup + 2 Tbsp (140 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 large egg
- ⅓ cup (70 grams) sugar
- ¼ cup (60 ml) vegetable oil
- ⅔ cup (130 grams) soft cream cheese
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ¾ cup (120 grams) blueberries
Filling
- ¼ cup (50 grams) cream cheese
- 1 tablespoon sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F/218°C (conventional) or 400°F/200°C (fan oven) and line a 6-cup muffin pan with liners or grease it with oil or butter for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and fine salt, setting this mixture aside for later use.
- Prepare Cream Cheese Filling: In a small bowl, whisk together the cream cheese, sugar, and vanilla extract until smooth and thoroughly combined to create the filling.
- Mix Wet Ingredients: In another bowl, beat the egg and sugar together with a whisk or electric mixer until the mixture becomes smooth and pale. Then add vegetable oil, soft cream cheese (use slightly less than ¾ cup), vanilla extract, and milk. Mix or beat until the wet ingredients are well combined.
- Combine Batter: Add the dry ingredients to the wet ingredients and gently fold with a spatula or wooden spoon until just combined, being careful not to overmix. Gently fold in the blueberries using a spatula.
- Assemble Muffins: Spoon one heaping tablespoon of batter into each muffin cup. Then dollop one heaping teaspoon of the cream cheese filling into the center of each, followed by another heaping tablespoon of batter on top, filling the muffin cups.
- Optional Topping: For crispy tops, sprinkle the muffins with brown sugar if desired before baking.
- Bake Muffins: Bake the muffins at 425°F/218°C for 5 minutes. Then reduce the oven temperature to 360°F/182°C (conventional) or 350°F/175°C (fan oven) and continue to bake for an additional 10 minutes or until a toothpick inserted into the center comes out clean. Total baking time is about 15 minutes.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before removing them. Transfer to a wire rack to cool completely. Store covered at room temperature for a few days or refrigerate for up to 5 days.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw and add them directly to the batter to prevent color bleeding.
- For a richer flavor, substitute vegetable oil with melted butter if desired.
- Do not overmix the batter to keep the muffins tender and fluffy.
- If you like a sweeter topping, sprinkle brown sugar generously before baking.
- Make sure cream cheese is softened to blend smoothly into the batter and filling.
- Line muffin pans with paper liners for easy cleanup and muffin removal, or grease well.
- Adjust baking times slightly if using a larger muffin pan or different oven types.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 45 mg
