Description
These Blueberry Cream Cheese Muffins feature a tender blueberry-studded muffin wrapped around a rich cheesecake center and finished with a sparkling sugar crust for bakery-style perfection.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup whole milk
- 1 ½ cups fresh blueberries tossed with 1 tbsp flour
- 8 oz brick cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 2 tbsp coarse sparkling sugar or turbinado sugar (optional)
Instructions
- Preheat oven to 218°C (425°F).
- Line a 12-count muffin tin with paper liners or grease thoroughly.
- In a small bowl, beat together the cream cheese, ¼ cup sugar, egg yolk, and vanilla extract until smooth.
- Set the filling aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, 1 cup sugar, eggs, and milk.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Gently fold in the flour-coated blueberries.
- Add 1 tablespoon of batter to the bottom of each muffin liner.
- Place 1 rounded tablespoon of cream cheese filling in the center of each muffin.
- Cover with the remaining muffin batter, enclosing the filling completely.
- Sprinkle the tops with coarse sparkling sugar if using.
- Bake at 218°C (425°F) for 5 minutes.
- Without opening the oven door, reduce the temperature to 175°C (350°F).
- Continue baking for 15–18 minutes until golden brown and springy.
- Cool in the pan for 10 minutes.
- Transfer to a wire rack and cool completely before serving.
Notes
Coating the blueberries in flour helps prevent them from sinking. The initial high-temperature bake creates tall bakery-style muffin tops while keeping the centers soft and tender.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 21g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg