Delicious Homemade Blueberry Cream Cheese Muffins

Delicious Homemade Blueberry Cream Cheese Muffins

Filled with blueberries and a tangy cream cheese center, homemade blueberry cream cheese muffins are a tasty addition to your breakfast or brunch.

These blueberry muffins are fantastic. They'll definitely become a regular part of our breakfast routine at home. They have the delicious flavor of blueberry pancakes (which my daughter E loves), but you don't need a fork to enjoy them.

What's even better is that each muffin has a little surprise of cream cheese filling in the middle. It's like the icing on the cake, or in this case, the filling in the cake. It adds flavor and makes the muffins a bit more filling and satisfying for breakfast. Plus, it gives them a touch of healthy protein.

Personalize It:

No blueberries? Use a different berry like chopped strawberries, blackberries, raspberries, or cherries. For a simple change, try a lemon cream cheese filling. You can find the instructions on the recipe card below. Not a fan of cream cheese? Just skip the filling and follow the baking instructions.

Keeping Them Fresh:

Blueberry cream cheese muffins can stay at room temperature for a day, but for longer storage, refrigerate them. You can also freeze them for up to three months. Remember to thaw them before serving.

Blueberry Cream Cheese Muffins

Filled with lots of blueberries and a tasty cream cheese surprise, these homemade blueberry cream cheese muffins are a yummy addition to your breakfast or brunch.

Preparation Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Servings: 12 muffins
Calories: 172 kcal

Ingredients: Cream Cheese Filling

• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract

Muffin Batter

• 2 large eggs
• 1 cup buttermilk
• ½ cup canola or vegetable oil
• 1 teaspoon pure vanilla extract
• ½ cup granulated sugar
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup blueberries, fresh or frozen (unthawed)

Instructions:

1. Preheat the oven to 400°F. Lightly spray a muffin tin with nonstick cooking spray.
2. In a small bowl, mix softened cream cheese, sugar, and vanilla until smooth; set aside.
3. In a large mixing bowl, whisk together eggs, buttermilk, oil, and vanilla. Stir in sugar.
4. Add whole wheat flour, all-purpose flour, baking powder, and salt. Stir lightly just to mix dry ingredients and then stir the dry ingredients into the egg mixture just until combined. Do not overmix.
5. Gently fold in blueberries.
6. Fill muffin tins about ⅓ full with muffin batter. Use a small spoon to drop a small amount (rounded tablespoon) of the cream cheese mixture into each muffin cup on top of the batter. Top each muffin with the remaining muffin batter.
7. Bake for 18 minutes or until golden brown. Cool for 10 minutes in muffin tins before removing.

Notes:

1. The yield may vary based on your muffin tin size or if you add extra blueberries.
2. Muffins can be kept at room temperature for a day, but for longer storage, store in an airtight container in the fridge.
3. If you prefer, you can skip the whole wheat flour and use additional all-purpose flour.
4. Variation: Make a lemon cream cheese filling by substituting 1 teaspoon lemon juice for the vanilla extract and stirring in 1 teaspoon finely grated lemon zest.