Ingredients
Scale
- For the Cream Cheese Swirl:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For the Muffins:
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup (120ml) milk (any kind)
- 1/2 cup (120ml) neutral oil (vegetable, canola, or melted unsalted butter)
- 1 teaspoon vanilla extract
- 1.5 cups (about 200g) fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners.
- Prepare the cream cheese swirl: In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Stir in the egg yolk and 1 teaspoon vanilla extract until well combined. Set this mixture aside.
- In a large mixing bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate medium bowl, whisk together the large egg, milk, oil (or melted butter), and 1 teaspoon vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
- Gently fold in the fresh or frozen blueberries. If you're using frozen blueberries, try to avoid excessive stirring to prevent the batter from turning purple.
- Divide approximately two-thirds of the muffin batter evenly among the prepared muffin cups.
- Spoon a dollop of the cream cheese mixture (about 1 tablespoon) onto the center of the batter in each muffin cup. Then, top with the remaining muffin batter, ensuring the cream cheese mixture is mostly covered.
- Using a small knife or a toothpick, gently swirl the cream cheese into the muffin batter a few times. This will create a beautiful marbled effect on top of each muffin.
- Bake for 22-28 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (making sure to avoid the cream cheese pocket) comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
For an extra golden and slightly crisp top, sprinkle a little coarse sugar over the muffins just before baking. If using frozen blueberries, tossing them with a tablespoon of flour before adding them to the batter can help prevent them from sinking to the bottom. Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg