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Blueberry Cream Cheese Muffins Recipe (Deliciously Moist!)

Blueberry Cream Cheese Muffins

These muffins are a harmonious blend of sweet, tangy, and creamy flavors that will leave your taste buds craving for more. Perfect for breakfast, brunch, or a sweet treat during the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh or frozen blueberries
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup cream cheese softened
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 1 large egg
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 0.5 cup vegetable oil

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your muffin tin with paper liners.
  3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Step 4: In a large bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth and creamy.
  5. Step 5: Add the egg, milk, vanilla extract, and vegetable oil to the cream cheese mixture and mix until well combined.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Step 7: Gently fold in the blueberries.
  8. Step 8: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  9. Step 9: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Allow muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack.

Notes

Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for longer storage.