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Blueberry Cream Cheese Muffins

Tender, moist muffins loaded with fresh blueberries and cream cheese pockets, perfect for breakfast or brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Bakery
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup unsalted butter melted and cooled
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
Mix-ins
  • 1.5 cups fresh blueberries
  • 4 oz cream cheese cut into small cubes and chilled
  • 2 tbsp coarse sugar for topping, optional

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking well after each addition.
  4. Stir in sour cream, vanilla extract, and lemon zest until smooth and creamy.
  5. Gently fold dry ingredients into wet ingredients using a rubber spatula, mixing just until no dry flour remains.
  6. Toss blueberries with 1 tablespoon flour, then gently fold into batter along with cream cheese cubes.
  7. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if desired.
  8. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  9. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Notes

For best results, use fresh blueberries and keep cream cheese cubes cold until mixing. Store in airtight container at room temperature for 3 days or refrigerate for up to 1 week. Freezes well for up to 3 months.