Cream Cheese Blueberry Muffins

Blueberry Muffin open showing cream cheese filling, square image.

If you are looking for the Best Blueberry Muffins you have come to the right place! With a luscious cream cheese filling, this is by far a delicious breakfast or brunch recipe!

Course Baked Good, Breakfast

Cuisine American

Keyword blueberry, blueberry muffin, cream cheese blueberry muffin, cream cheese cookies, muffin, muffins

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings servings

Calories 297kcal

Author Dana at ThisSillyGirlsKitchen.com

Ingredients

For the filling

4 ounces cream cheese softened
1/2 teaspoon vanilla bean paste or vanilla extract
1 teaspoon all-purpose flour
2 teaspoons vanilla coffee creamer

Muffin Mix

1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 ounces cream cheese softened
1/2 cup unsalted butter melted and cooled
1 cup granulated sugar
2 eggs room temp
2 teaspoons vanilla bean paste or vanilla extract
1/2 cup vanilla coffee creamer
1 1/2 cup fresh blueberries
coarse sugar for garnish, optional

Instructions

For the filling

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.

Blueberry Muffins

Preheat oven to 425 degrees. Line a muffin tin with 12 liners, set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. 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 creamer, carefully mix until combined.
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.
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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