Blueberry Cream-Filled Muffins

These blueberry cream cheese muffins are a breeze to make, yet they deliver a perfect combination of sweet and tangy flavors. With a creamy cheesecake-inspired filling and bursts of juicy blueberries, they’re sure to become a family favorite. Whether you enjoy them with your morning coffee or as a delicious snack, these muffins are easy to make and guaranteed to impress.

Ingredients for Blueberry Cream Cheese Muffins

• All-purpose flour: The flour provides the necessary structure to the muffins, ensuring they hold together well.
• Sugar: White sugar adds the perfect level of sweetness to the muffin batter and the creamy filling.
• Baking powder: Baking powder is the leavening agent that helps the muffins rise and become light and fluffy.
• Salt: Salt enhances the flavors of the other ingredients, balancing the overall taste.
• Eggs: The eggs bind the ingredients together and contribute to the muffins’ richness.
• Milk: Milk makes the muffin batter smooth and moist.
• Butter: Butter adds a rich, buttery flavor and moisture to the muffins.
• Blueberries: Whether fresh or frozen, blueberries add bursts of sweetness and vibrant color to the muffins.

Filling 

• Cream cheese: Thick, smooth cream cheese creates a rich, creamy filling that contrasts with the muffin’s texture.
• Egg: An egg in this element ensures that the cream cheese filling is smooth and cohesive, enhancing the texture.
• Sugar: Sugar sweetens the cream cheese mixture, taming the cheese’s tanginess.
• Salt: A dash of salt balances the sweetness of the filling and enhances its flavor.

Directions

Step 1: Prepare the batter 

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and melted butter. Stir the wet ingredients into the dry ingredients just until moistened. Gently fold in the blueberries to keep them from breaking

Step 2: Prepare the filling 

In a small bowl, beat the cream cheese, egg, sugar and a dash of salt until smooth and creamy. This will create the delicious filling that sets these muffins apart.

Step 3: Fill the muffin cups 

Spoon about 2 tablespoons of batter into each greased muffin cup. Add about 1 tablespoon of the cream cheese mixture to the center of each cup, then top with the remaining batter, ensuring the cream cheese is covered.

Step 4: Bake the muffins 

Bake at 375°F for 18 to 20 minutes, or until a toothpick inserted into the muffin comes out clean. Allow the muffins to cool in the muffin pan for 10 minutes before moving them to a wire rack to cool completely.

Blueberry Cream Cheese Muffin Variations

• Switch up the fruit: Substitute half of the blueberries with raspberries or blackberries for a mixed berry version.
• Add some zest: Add 1 tablespoon of lemon or orange zest to the batter for a citrus twist.
• Top with some streusel: Sprinkle a simple streusel made from flour, sugar and butter on top of the muffins before baking for some added crunch.

How to Store Cream Cheese Blueberry Muffins

Store these muffins in a resealable container at room temperature for up to three days. For longer storage, refrigerate them for up to a week.

Can you freeze blueberry cream cheese muffins? 

Yes, these muffins freeze very well.  To freeze, space the muffins in a single layer on a baking sheet in the freezer until frozen solid, then store them in a freezer-safe bag. The muffins will keep for three months. Thaw at room temperature or warm them up in the microwave.

Blueberry Cream Cheese Muffin Tips

How long can cream cheese be unrefrigerated? 

Cream cheese should not be left unrefrigerated for more than two hours. Beyond this, harmful bacteria can start to grow, posing a risk of foodborne illness.

Why are my blueberry muffins tough? 

Tough blueberry muffins are usually the result of overmixing the batter. Mixing the batter for too long activates the flour’s gluten, leading to dense and chewy muffins. Mix only until the ingredients are combined for light and fluffy muffins.

Are blueberry muffins better with fresh or frozen blueberries? 

Both fresh and frozen blueberries work great in muffins. Fresh blueberries offer a burst of flavor and a slightly firmer texture, while frozen blueberries are convenient and available year-round. To prevent frozen blueberries from bleeding their color into the muffins, do not thaw them before adding them to the batter.

How to make muffins more moist after baking? 

To make muffins more moist after baking, you can brush them with a simple syrup made from equal parts sugar and water. This adds moisture and a touch of sweetness. Storing muffins in an airtight container or wrapping them individually in plastic wrap can also help retain moisture.