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Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins: A Sweet Morning Treat

Enjoy these delicious Blueberry Cream Cheese Muffins that are perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Substitute with whole wheat for added fiber.
  • 3/4 cup Granulated sugar Try a sugar substitute for a lower-calorie option.
  • 2 teaspoons Baking powder Ensure it’s fresh for best results.
  • 1/2 teaspoon Salt Enhances flavors and balances sweetness.
  • 1/2 cup Melted butter Swap with vegetable oil for a lighter choice.
  • 1 large Egg A flaxseed egg works well for a vegan alternative.
  • 1 cup Milk Almond milk is a great dairy-free option.
  • 2 teaspoons Vanilla extract Opt for pure vanilla for the best taste.
  • 1 cup Fresh blueberries Frozen blueberries can be used directly.
For the Cream Cheese Filling
  • 8 oz Cream cheese Low-fat version can be used.
  • 1/4 cup Additional sugar Adjust to your preferred sweetness level.
  • 1 large Egg yolk Replace with a splash of milk if needed.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C) and prepare your muffin tin with liners or grease.
  2. In a large bowl, mix together all-purpose flour, granulated sugar, baking powder, and salt.
  3. In another bowl, whisk melted butter, egg, milk, and vanilla extract until combined.
  4. Pour wet ingredients into dry ingredients, stirring until just combined.
  5. Fold in fresh blueberries gently.
  6. In a separate bowl, beat cream cheese, additional sugar, and egg yolk until smooth.
  7. Fill muffin cups halfway with batter, add cream cheese filling, and top with more batter until ¾ full.
  8. Bake for 18-22 minutes until golden and a toothpick comes out clean.
  9. Cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 1mg

Notes

These muffins are perfect for breakfast or as a sweet snack, and they're freezer-friendly for busy days ahead.

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