Blueberry Cream Cheese Muffins have a special place in my heart, just like the sun-drenched mornings of my childhood when my mom would whip them up for breakfast. The scent of fresh blueberries mingling with the sweet cream cheese filling would drift through our home, pulling everyone out of bed and into the kitchen. There's something about that burst of tartness from the blueberries combined with the smooth, creamy filling that feels like a warm hug on a plate, especially on crisp autumn mornings or lazy summer weekends.

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These muffins are perfect for any occasion, whether it's a cozy brunch with friends or a simple weekday breakfast on the run. I love that they’re easy to make and bring that homemade goodness to the table without much fuss. Plus, who can resist a warm muffin fresh from the oven? Trust me, once you try these Blueberry Cream Cheese Muffins, they’ll become a treasured recipe in your home, just like they are in mine.

Why You’ll Love "Blueberry Cream Cheese Muffins"

Quick and easy prep time of just 15 minutes, making it perfect for busy mornings.
Only requires simple ingredients, most of which you probably already have in your pantry.
Deliciously creamy filling that makes these muffins feel extra special.
Family-friendly recipe that everyone will love, from the littlest ones to the adults.
Freezer-friendly, so you can make a batch ahead of time and enjoy them later.
Great for brunch, snacks, or even as a sweet treat after dinner.

Ingredients You’ll Need

2 cups All-Purpose Flour
1 cup Granulated Sugar
2 teaspoon Baking Powder
½ teaspoon Salt
½ cup Unsalted Butter, melted (I prefer using European-style butter for a richer flavor!)
2 large Eggs
1 cup Sour Cream (Greek yogurt can be a great substitute if you're out of sour cream!)
1 cup Fresh Blueberries (Frozen blueberries work too, just don’t thaw them before adding!)
4 oz Cream Cheese, softened (Make sure it’s at room temperature for easy mixing.)

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your muffins will bake evenly and rise beautifully.
While the oven is heating up, line a muffin tin with paper liners or lightly grease it with cooking spray so the muffins won’t stick.

Make the Muffin Batter

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. Give it a good whisk to ensure everything’s mixed well.
In another bowl, mix together ½ cup of melted unsalted butter, 2 large eggs, and 1 cup of sour cream until smooth. Don’t worry if it looks a bit lumpy; that’s just the nature of sour cream!
Pour the wet ingredients into the dry ingredients and mix gently. You want to combine them until just mixed. Do not overmix; a few lumps are perfectly fine!
Carefully fold in 1 cup of fresh blueberries, making sure not to crush them. You want those lovely bursts of blueberry in every bite!

Prepare the Cream Cheese Filling

In a small bowl, beat 4 oz of softened cream cheese until it’s nice and smooth. This shouldn’t take more than a minute or two.
If you like, you can add a tablespoon of sugar or a splash of vanilla extract to the cream cheese for a little extra flavor. Just mix until well combined!

Assemble the Muffins

Now it’s time to fill those muffin cups! Spoon the muffin batter into each cup, filling them about halfway.
Next, add a generous dollop of the cream cheese mixture in the center of each muffin cup. Don’t be shy—this is what makes these muffins so special!
Top each dollop of cream cheese with more muffin batter until the cups are about three-quarters full. You want that cream cheese filling to be well-encased in the muffin goodness!

Bake the Muffins

Place your muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when they turn a lovely golden brown and a toothpick inserted in the center comes out clean.
Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This cooling step is crucial; it allows the muffins to set and makes them easier to handle!
Allow the muffins to cool completely before diving in, but if you can’t resist, a warm muffin fresh out of the oven is always a treat!

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Variations

Swap out blueberries for raspberries or chopped strawberries for a fruity twist.
Add a teaspoon of lemon zest to the batter for a refreshing citrus flavor.
For a gluten-free option, use a 1:1 gluten-free baking blend instead of all-purpose flour.
Mix in some chopped nuts, like walnuts or pecans, for added crunch.
Try a cinnamon swirl by adding a sprinkle of cinnamon sugar between the layers of batter.

Serving and Storage Tips

Serving

Serve these muffins warm, ideally with a pat of butter or a drizzle of honey for extra indulgence. They pair beautifully with a cup of coffee or tea for breakfast or a snack. If you’re feeling fancy, dust them with powdered sugar before serving!

Storage

Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months. Just reheat in the microwave or toaster oven for a quick treat!

Helpful Notes

If you need a dairy-free option, substitute the butter with coconut oil and use a dairy-free yogurt in place of sour cream.
For a lower sugar version, reduce the granulated sugar by half; the blueberries will still provide natural sweetness!
Add a handful of oats to the batter for extra texture and nutrition.
These muffins can be made mini-sized; just adjust the baking time to 12-15 minutes.

Frequently Asked Questions

Can I freeze Blueberry Cream Cheese Muffins?

Yes, you can definitely freeze these muffins! Once they’ve cooled completely, place them in an airtight container or freezer bag. They’ll stay fresh for up to three months. Just thaw them overnight in the fridge or pop them in the microwave for a quick warm-up.

What can I substitute for sour cream?

If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute! It will give you that same creamy texture and tang. You can also use buttermilk or even a homemade version by mixing milk with a bit of lemon juice or vinegar.

How do I know when the muffins are done?

You’ll know the muffins are done when they’re golden brown on top, and a toothpick inserted into the center comes out clean or with just a few crumbs. If it’s wet with batter, give them a few more minutes in the oven!

Final Thoughts

There’s nothing quite like the joy of sharing freshly baked Blueberry Cream Cheese Muffins with loved ones. They’re a simple pleasure that brings smiles and warmth to any gathering or quiet morning at home. I hope you give this recipe a try and create your own beautiful memories around the breakfast table. Remember, it’s all about the love you put into your cooking. So, gather your ingredients, turn on your oven, and let the delicious aromas fill your kitchen. You’ve got this, and I can’t wait for you to savor every scrumptious bite!

Blueberry Cream Cheese Muffins

Author: Emily Parker
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Delicious blueberry muffins with a creamy filling.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, sugar, baking powder, and salt.
In another bowl, combine melted butter, eggs, and sour cream.
Add wet ingredients to dry ingredients and mix until just combined.
Gently fold in fresh blueberries.
In a separate bowl, beat the cream cheese until smooth.
Fill muffin cups halfway with batter, add a dollop of cream cheese, then top with more batter.
Bake for 20-25 minutes or until a toothpick comes out clean.
Allow to cool before serving.

Notes

Store in an airtight container for up to three days.
Use frozen blueberries if fresh is not available.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

Keywords: Blueberry Cream Cheese Muffins