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–+ servings
Blueberry Cream Cheese Muffins

Indulgent Blueberry Cream Cheese Muffins for Delicious Moments

Experience delightful layers of juicy blueberries and rich cream cheese in these Blueberry Cream Cheese Muffins.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Essential for structure; no substitutes are recommended.
  • 1 cup Granulated sugar Adds sweetness; can be adjusted based on your taste preference.
  • 2 teaspoons Baking powder A crucial leavening agent; ensure it's fresh for the best rise.
  • ½ teaspoon Salt Enhances flavor and balances the sweetness effectively.
  • ½ cup Unsalted butter Provides moisture and richness; make sure it's softened for easy mixing.
  • 2 large Eggs Acts as a binding agent, offering moisture and lift.
  • 1 cup Sour cream Contributes moisture and tenderness; can be swapped with Greek yogurt for healthier touch.
  • 2 cups Fresh blueberries Bursts of flavor and moisture; frozen blueberries can be used directly without thawing.
  • 8 oz Cream cheese Supplies richness; ensure it's softened for a smooth filling, or substitute with mascarpone for a unique twist.

Equipment

  • Muffin tin
  • mixing bowls
  • Electric mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin by greasing it or lining it with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In another bowl, beat the softened unsalted butter with sugar until creamy. Add eggs one at a time, mixing well after each addition, then stir in sour cream.
  4. Carefully fold the dry ingredients into the wet mixture and gently fold in the fresh blueberries.
  5. Blend the softened cream cheese with a tablespoon of sugar until silky smooth.
  6. Spoon muffin batter into each cup about two-thirds full, add a dollop of cream cheese filling, then cover with more batter.
  7. Bake for 20-25 minutes until tops are golden brown and a toothpick comes out clean.
  8. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Avoid over-mixing to ensure a fluffy texture. Store in an airtight container for up to 2 days or freeze for longer enjoyment.

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