Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1 egg yolk
Instructions
- Preheat the Oven and Prepare the Muffin Tin
Start by preheating your oven to 375°F (190°C). This ensures that the muffins bake evenly and perfectly. While the oven warms up, line a muffin tin with paper liners or lightly grease each cup with cooking spray to prevent the muffins from sticking. - Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This simple combination is the foundation for creating soft, fluffy muffins. The flour gives structure, the baking powder ensures they rise, and the salt brings balance to the sweet ingredients. - Combine the Wet Ingredients
In another bowl, whisk together the melted butter, egg, milk, and vanilla extract. The butter adds richness, the egg provides structure, and the milk ensures the batter has the perfect texture. The vanilla extract is a key flavor element that complements the blueberries and cream cheese beautifully. - Combine Wet and Dry Ingredients
Now, add the wet ingredients to the dry ingredients. Stir gently until everything is just combined. Be careful not to overmix—the key to fluffy muffins is leaving some lumps in the batter. - Add the Blueberries
Gently fold in the fresh blueberries. Fresh blueberries burst with flavor when baked, adding a natural sweetness and juiciness to each bite. If you prefer, you can substitute frozen blueberries, but be sure to coat them in a little flour before adding them to prevent the color from bleeding into the batter. - Prepare the Cream Cheese Filling
In a small bowl, beat together the softened cream cheese, sugar, and egg yolk until smooth. This filling will become the heart of the muffin, providing a tangy contrast to the sweet muffin batter. Make sure the cream cheese is softened to room temperature for the smoothest consistency. - Assemble the Muffins
Spoon the muffin batter evenly into the prepared muffin cups, filling each cup about halfway. Then, drop a heaping teaspoonful of the cream cheese mixture on top of the batter. Gently cover the cream cheese with the remaining muffin batter, filling each muffin cup about 3/4 full. - Bake the Muffins
Place the muffin tin in the oven and bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. The top should be slightly domed and lightly golden brown, with a slight crack showing where the cream cheese filling meets the muffin. - Cool and Serve
Allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. The muffins will have a soft, tender crumb with a delightful swirl of cream cheese in the center.
Notes
- Blueberries: Fresh blueberries are ideal, but frozen blueberries can also work in a pinch. If using frozen, toss them in a bit of flour to prevent them from sinking to the bottom of the muffin during baking.
- Cream Cheese: If you’re looking for a lighter version, you can swap out regular cream cheese for a reduced-fat or Neufchâtel cheese. It will still provide that rich, creamy filling without the added fat.
- Milk: For a dairy-free alternative, you can replace regular milk with almond milk, oat milk, or any other non-dairy milk of your choice.
- Egg-Free Option: To make these muffins egg-free, replace the egg with a flax egg or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, left to sit for a few minutes to gel).
- Add-ins: Want to mix it up? Add a teaspoon of lemon zest to the batter for a bright, citrusy flavor that pairs perfectly with blueberries. You could also sprinkle some streusel topping on the muffins before baking for an extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes