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Moist Blueberry Cream Cheese Swirl Muffins

Three golden-baked blueberry cream cheese muffins topped with coarse sugar on a white plate.
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Make these moist blueberry cream cheese swirl muffins for an indulgent breakfast or snack. This easy recipe delivers fluffy, bakery-style muffins with a tangy cream cheese center.

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
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon zest (optional, for cream cheese filling)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together 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.
  5. In a small bowl, beat the softened cream cheese with the powdered sugar and lemon zest (if using) until smooth.
  6. Gently fold the blueberries into the muffin batter.
  7. Fill each muffin cup about two-thirds full with batter.
  8. Drop small spoonfuls (about 1 teaspoon each) of the cream cheese mixture onto the top of the batter in each cup. Use a toothpick or small knife to gently swirl the cream cheese into the batter.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For frozen blueberries, do not thaw them; toss them lightly in a tablespoon of flour before adding them to the batter to prevent sinking.
  • To achieve bakery-style tops, fill the muffin liners completely full, almost to the rim.
  • You can prepare the cream cheese filling ahead of time and keep it covered in the refrigerator for up to 2 days.

Nutrition

Find it online: https://mistyplate.com/cream-cheese-muffins-recipe/