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Best Blueberry Cream Cheese Swirl Muffins Recipe

Close-up of a blueberry cream cheese muffin cut in half, showing the moist crumb, dark blueberries, and creamy filling.
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Make bakery-style blueberry cream cheese muffins at home. This recipe features a moist, tender crumb with a rich, sweet cream cheese swirl baked right in. Perfect for breakfast or brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the melted butter, eggs, milk, and 1 teaspoon vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries.
  6. In a small bowl, beat the softened cream cheese, powdered sugar, and 1/4 teaspoon vanilla extract until smooth. This makes your delicious cream cheese filling.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Drop a small spoonful (about 1 teaspoon) of the cream cheese mixture onto the center of the batter in each cup.
  9. Use a toothpick or small knife to gently swirl the cream cheese into the batter once or twice.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and to prevent the blueberries from sinking, toss fresh or frozen blueberries with 1 tablespoon of flour before folding them into the batter.
  • If you prefer a topping, mix 1/2 cup powdered sugar with 1 tablespoon milk and drizzle over the cooled muffins.
  • You can make these ahead; they store well in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://kitchenuser.net/blueberry-cream-cheese-muffins-recipe/