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Cream Cheese Stuffed Blueberry Muffins

Moist bakery-style blueberry muffins with a rich, sweet cream cheese filling in the center.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 1 cup milk or buttermilk
  • 1 tsp vanilla extract
  • 1.5 cups blueberries fresh or frozen
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix melted butter, eggs, milk, and vanilla.
  4. Combine wet and dry ingredients gently. Fold in blueberries.
  5. Beat cream cheese with powdered sugar and vanilla until smooth.
  6. Fill muffin cups 1/3 full with batter. Add cream cheese filling. Top with more batter.
  7. Bake 18–22 minutes until golden. Cool on wire rack.

Notes

Do not overmix batter. Use room temperature cream cheese for smooth filling.