Description
Soft and moist bakery-style blueberry muffins filled with a rich and creamy cheesecake center. These indulgent muffins combine sweet blueberries with tangy cream cheese for a comforting treat perfect for breakfast, brunch, dessert, or snacking.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk
- 1 1/2 cups fresh or frozen blueberries
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Line a muffin pan with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, mix the melted butter and sugar until combined.
- Add the eggs, vanilla extract, sour cream, and milk, stirring until smooth.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Gently fold the blueberries into the batter.
- In another bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fill each muffin cup halfway with muffin batter.
- Add a spoonful of cheesecake filling to the center of each muffin.
- Top each muffin with a little more batter until the cups are mostly full.
- Bake for 18 to 22 minutes until golden and a toothpick inserted into the muffin portion comes out mostly clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
- Frozen blueberries can be used without thawing.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Add lemon zest for a brighter flavor.
- Top with coarse sugar or crumb topping for extra texture.
- Store muffins in the refrigerator because of the cream cheese filling.
- Freeze for up to 2 months and thaw overnight before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 21g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
