If you are looking for the best blueberry muffins, you have come to the right place! With a luscious cream cheese filling, these Blueberry Cream Cheese Muffins are by far a delicious breakfast or brunch recipe.
Make the filling first by placing the cream cheese in a medium-sized bowl. Using an electric hand mixer, mix until smooth. Add in the remaining ingredients and mix until smooth, set aside.
In a medium-sized bowl add the cream cheese and whip with an electric hand mixer until smooth. Slowly add in the melted butter and mix to combine. Add the sugar and mix until combined. Add the eggs one at a time and mix until combined. Add in vanilla and milk, carefully mix until combined.
4 ounces cream cheese, 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1/2 cup milk
Pour the wet mixture into the dry and fold it in until there are no lumps. Fold in the blueberries. Divide mixture between the 12 liners. Sprinkle generously with coarse sugar.
1 1/2 cup fresh blueberries, coarse sugar for garnish, optional
Place the cream cheese filling into a piping bag or a ziplock baggie. Snip the end of the bag so there is about 1/4 inch opening. Insert tip into the middle of each muffin and fill, disperse filling evenly among the 12 muffins.
Bake at 425 degrees for 5 minutes. Lower the oven to 375 degrees and bake an additional 14-15 minutes until a toothpick inserted into the bread part of the muffin comes out mostly clean. Let cool in the muffin tin for 10 minutes, transfer muffins directly to a wired rack to cool completely.
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Notes
This recipe can easily be doubled to make more or save for later.
These can be frozen, see my tips above.
You can omit the milk and use your favorite coffee creamer instead.
The cream cheese filling is optional, but highly recommended.
We love to top our muffins with coarse sugar for a more sweet bakery effect.