Description
Make moist and fluffy blueberry muffins featuring a rich, tangy cream cheese swirl baked right into the center.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 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)
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg, milk, oil, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries.
- Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
- Fill each muffin cup about one-third full with the blueberry batter.
- Drop a small spoonful (about 1 teaspoon) of the cream cheese mixture onto the batter in each cup.
- Top with the remaining blueberry batter, filling cups about two-thirds full.
- Use a toothpick or small knife to gently swirl the cream cheese layer into the batter.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin part (avoiding the swirl) comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding them to the batter.
- For a bakery-style dome, fill the muffin liners slightly higher than usual before baking at the higher initial temperature.
- You can substitute strawberries or cinnamon sugar for the blueberries if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20
- Sodium: 180
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 45