Description
Delicious blueberry muffins filled with a creamy cream cheese center, perfect for breakfast or any time of day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter (melted)
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 4 oz cream cheese (softened)
- 3 tbsp granulated sugar (for filling)
- 1 egg yolk (for filling)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, mix the melted butter, egg, milk, and vanilla extract until combined.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the blueberries.
- In a separate bowl, blend the cream cheese, sugar for the filling, and egg yolk until smooth.
- Fill each muffin cup halfway with batter, add a teaspoon of the cream cheese mixture, and top with the remaining batter.
- Bake for 18–22 minutes or until golden brown and a toothpick comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
Notes
These muffins can be made ahead of time and stored in the fridge for up to five days or frozen for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg