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Cream Cheese Stuffed Blueberry Muffins with a sweet cream cheese filling and blueberry topping

Cream Cheese Stuffed Blueberry Muffins

Deliciously fluffy muffins filled with a creamy surprise of sweetened cream cheese, perfect for a cozy breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Muffin Batter Ingredients
  • 2 cups All purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Sugar
  • 2 large Eggs
  • 1/2 cup Milk or buttermilk Either works
  • 1/3 cup Neutral oil or melted butter Oil makes them extra moist
  • 1 teaspoon Vanilla extract
  • 1 cup Blueberries Fresh or frozen
Cream Cheese Filling
  • 8 ounces Cream cheese Softened
  • 1/2 cup Powdered sugar
  • 1 teaspoon Vanilla extract

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. Make the cream cheese filling by mixing softened cream cheese, powdered sugar, and vanilla until smooth. Refrigerate while making the batter.
Muffin Batter
  1. In a bowl, whisk together flour, baking powder, and salt.
  2. In another bowl, whisk together eggs, sugar, milk, oil or melted butter, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—lumps are fine.
  4. Carefully fold in the blueberries.
Assembly
  1. Fill each muffin cup halfway with the batter.
  2. Add 1 to 2 teaspoons of the cream cheese filling in the center of each.
  3. Top with a little more batter to cover the cream cheese filling.
Baking
  1. Bake for 18 to 22 minutes until the tops are set and lightly golden. A toothpick should come out mostly clean.
  2. Cool in the pan for 5 to 10 minutes, then transfer to a wire rack.

Notes

For best results, use cold cream cheese for the filling and avoid overmixing the batter. Store cooled muffins in the fridge for up to 4 days.