Delightful Blueberry Cream Cheese Muffins to Brighten Your Morning

Delicious Blueberry Cream Cheese Muffins are quick to make and perfect for busy mornings, providing a homemade treat loved by all.

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Course: Breakfast & Brunch

Cuisine: American

Keyword: Baking, Blueberry Cream Cheese Muffins, breakfast, Brunch, Muffins, snacks

Prep Time: 10

Cook Time: 20

Cooling Time: 5

Total Time: 35

Servings: muffins

Calories: 200kcal

1 cup all-purpose flour This creates the base for your muffins, providing that fluffy texture we all love.
1 cup whole wheat flour Adds a nutty flavor and extra nutrition, making these muffins a bit heartier.
1 cup granulated sugar Sweetens the muffins, balancing the tanginess of the cream cheese.
1 tablespoon baking powder Essential for that perfect rise, giving the muffins their delightful fluffiness.
½ teaspoon baking soda Helps with leavening, ensuring your muffins have a light, airy feel.
½ teaspoon salt Enhances all the flavors and balances the sweetness beautifully.
½ cup unsalted butter, melted Brings richness and moisture to your muffin batter.
½ cup cream cheese, softened Adds a creamy texture and delightful tang to each muffin.
2 large eggs Provides structure and helps bind all your ingredients together.
1 teaspoon vanilla extract Infuses a warm, sweet aroma, enhancing the flavor profile.
½ cup milk Helps to create a moist batter; you can use any milk you have on hand!
1 cup fresh blueberries (or frozen, thawed and drained) Bursting with flavor, they bring sweetness and a pop of color to your muffins.

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt. Whisk until well blended.
In a separate bowl, beat together the melted butter and softened cream cheese until smooth and creamy, about 2 minutes.
Add the eggs one at a time to the cream cheese mixture, mixing well after each addition, about 1 minute.
Stir in the vanilla extract and milk until fully combined, about 30 seconds.
Gradually add the wet ingredients to the dry ingredients, mixing gently until no dry flour is visible, about 15-20 seconds.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes, until a toothpick inserted comes out clean and the tops are golden brown.
Cool the muffins in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

These muffins are perfect for freezing. You can enjoy fresh muffins now and freeze the rest for a quick treat later.