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Blueberry Cream Cheese Muffins

Moist and fluffy muffins filled with blueberries and cream cheese, perfect for breakfast, brunch, or a sweet 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, Bakery Style
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup milk whole or 2%
  • 1.5 cups blueberries fresh or frozen
  • 1 tbsp flour for tossing blueberries

Equipment

  • Mixing bowls
  • Electric mixer
  • Muffin tin
  • Paper liners

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat butter, cream cheese, and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually add dry ingredients, alternating with milk, mixing until just combined.
  6. Toss blueberries with 1 tbsp flour and fold gently into batter.
  7. Divide batter evenly into muffin cups, filling 3/4 full.
  8. Bake 20–25 minutes until tops are golden and a toothpick comes out clean.
  9. Cool 5 minutes in pan, then transfer to a wire rack.

Notes

Sprinkle coarse sugar on top before baking for a bakery-style finish. Muffins can be frozen for up to 2 months.