Ingredients
- All-Purpose Flour: 2 cups
- Granulated Sugar: 1 cup (divided for batter and filling)
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Whole Milk: 1 cup
- Unsalted Butter, melted: 1/2 cup (1 stick)
- Fresh Blueberries: 1 1/2 cups
- Cream Cheese, softened: 4 ounces (1/2 block)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, 3/4 cup of the sugar, baking powder, and salt.
- Step 2: In a separate bowl, whisk together the milk and melted butter until combined, then add to the dry ingredients. Stir gently until just combined; do not overmix. Gently fold in the fresh blueberries.
- Step 3: Prepare the filling by beating the softened cream cheese with the remaining 1/4 cup of sugar until smooth and creamy. Set aside.
- Step 4: Scoop the batter into the prepared muffin liners, filling each cup about 2/3 full. Drop one generous teaspoon of the cream cheese filling into the center of each muffin. Use a toothpick to gently swirl the filling into the batter slightly.
- Step 5: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the cake portion (not the cream cheese) comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
- Store leftovers in an airtight container; refrigerate after 24 hours due to the cream cheese filling, and let them come back to room temperature before serving.
- For a fresh-baked experience, warm individual muffins in the microwave for 10-15 seconds until the cream cheese filling is soft and gooey.
- For extra flair, dust the cooled muffins lightly with powdered sugar or pair them with a fresh cup of strong coffee.
- Remember that less mixing is more; stop stirring the batter as soon as the dry and wet ingredients are barely combined to ensure a tender, lofty crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American