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Soft Blueberry Cream Cheese Breakfast Muffins

Tender, bakery-style muffins packed with fresh blueberries and a luscious cream cheese filling.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 large eggs
  • 3/4 cup buttermilk room temperature
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
Cream Cheese Filling
  • 4 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 tsp lemon zest optional

Equipment

  • 12-cup muffin tin
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Rubber spatula

Method
 

Steps
  1. Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
  2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, lightly beat the eggs and whisk in the melted butter, buttermilk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just moistened.
  5. Beat the softened cream cheese, sugar, and lemon zest in a small bowl until smooth.
  6. Gently fold the blueberries into the muffin batter.
  7. Spoon half of the batter evenly into the prepared muffin cups.
  8. Place a heaping teaspoon of the cream cheese mixture into the center of each muffin cup.
  9. Cover the cream cheese with the remaining batter, filling cups about three-quarters full.
  10. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 20-30 seconds.