These muffins may look like traditional blueberry muffins, but once you take a bite, you will get that yummy cream cheese center. The filling is piped into the muffin batter and baked into a moist and delicious blueberry muffin. It’s a delicious morning treat with a cup of coffee or a tasty mid-day snack.
This blueberry cream cheese muffin recipe is made up of two parts–the filling and the muffins. Be sure to use room-temperature ingredients throughout the recipe. And, I prefer fresh blueberries. If you do add frozen blueberries, coat them in flour before adding them to the batter. This will help keep the blueberries from sinking to the bottom of the batter and turning the batter completely blue.
How to Make Blueberry Cream Cheese Muffins
To get started making blueberry cream cheese muffins, line a muffin tin with liners and set it aside. To make the cream cheese filling, use a hand mixer to mix together the cream cheese and sugar. Set that aside as well while you prepare the muffin batter.
To make the batter, first, in a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix together the beaten egg, milk, and vegetable oil. Pour the wet ingredients into the flour mixture, combining until moistened. Finally, gently fold in the blueberries.
Fill each lined muffin cup with about a half cup of the batter. Next, pipe in about a tablespoon of the cream cheese filling in the center of each batter-filled cup. (If you don’t have a piping bag, just use a plastic sandwich bag with the corner cut off.)
Finally, add a little more batter to each cup, filling about 3/4 of the way full. Bake the muffins for 30-35 minutes, or until a toothpick comes out with no wet batter.
If you leave the muffins out, a cream cheese muffin will last only 1 or 2 days. If you refrigerate the muffins, they will last 2-3 days, but freezing them keeps them good for up to 4 months.
CREAM CHEESE FILLING
- 4 ounces cream cheese, softened
- ¼ cup (50g) granulated sugar
- BLUEBERRY MUFFINS
- 2 cups (250g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, room temperature and beaten
- ¾ cup (184g) milk
- ½ cup vegetable oil
- 1 pint blueberries
Preheat oven to 350°F and prepare a muffin tin with muffin liners.
CREAM CHEESE FILLING
In a medium bowl, mix together cream cheese and sugar with a handheld mixer. Set aside as you prepare the muffin batter.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
In a separate bowl, add the beaten egg, milk, and oil. Mix well. Pour into the flour mixture, and stir until moistened. Gently fold in the blueberries.
Fill muffin cups about half full of the muffin batter. Pipe in about a tablespoon of the cream cheese filling into the batter-filled cups. Top with more batter until each muffin cup is about ¾ full.
Bake 30 to 35 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.