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Blueberry Cream Cheese Swirl Muffins

Close-up of a moist Blueberry Cream Cheese Muffin topped with streusel and a dollop of cream cheese filling.
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A recipe for moist blueberry muffins featuring a tangy cream cheese swirl for extra flavor and texture.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon juice (for filling)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk the melted butter, eggs, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries.
  6. In a small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and lemon juice until smooth. This is your swirl mixture.
  7. Fill the muffin cups about two-thirds full with the batter.
  8. Drop a teaspoon of the cream cheese mixture onto the center of each muffin.
  9. Use a toothpick or small knife to gently swirl the cream cheese mixture into the batter a few times.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If using frozen blueberries, do not thaw them first; toss them with one teaspoon of flour before adding them to the batter to prevent sinking.
  • For the best swirl, ensure your cream cheese mixture is smooth and soft before adding it to the batter.
  • Do not overmix the batter after adding the flour; this develops gluten and results in tough muffins.

Nutrition

Find it online: https://savorandpin.com/blueberry-cream-cheese-muffins-creamy-moist/