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Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 248
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup unsalted butter, melted and cooled slightly
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup full-fat sour cream
  • ¼ cup whole milk
  • 1 ¼ cups fresh or frozen blueberries
  • 4 oz cream cheese, very soft
  • 3 tbsp granulated sugar (for the swirl)
  • 1 large egg yolk
  • ¼ tsp vanilla extract (for the swirl)

Method
 

  1. Preheat oven to 425°F (220°C) and line a 12-cup muffin tin. Whisk flour, baking powder, baking soda, and salt.
  2. Whisk melted butter and sugar, then add eggs and vanilla. Stir in sour cream and milk. Fold wet into dry just until combined, then gently fold in blueberries.
  3. Beat softened cream cheese, 3 tbsp sugar, egg yolk, and vanilla until smooth.
  4. Put a spoonful of batter in each cup, add a dollop of cream cheese mixture, top with remaining batter, and swirl lightly with a toothpick if desired.
  5. Place in oven, reduce heat to 375°F (190°C), bake 20-25 minutes until golden and a toothpick comes out mostly clean. Cool in pan 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

Frozen blueberries work straight from the freezer, just don't thaw them. Give them an extra minute or two in the oven if the tops need more color. The cream cheese swirl stays soft even when fully baked, so avoid testing doneness with a toothpick stabbed directly into the center; aim toward the muffin edge instead.