We’re a week or so into this summer business, and I’m starting to see what our pace will look like over the coming weeks. Having a house full of kiddos and little to no agenda at hand presents both blessings and challenges: How will we fill our days? How do we keep everyone kind and engaged? How do I balance working from home and being present? Last year, during the hardest moths of the pandemic, I learned quickly how tricky it can be to teeter-totter work and playtime, and this summer is proving to be no different. Work from home moms: how do you do it!?
My most helpful back-pocket tactics so far has been to 1.) have a few small goals planned for each day and 2.) to stretch out every fun activity as much as I can. Case-in-point: these breakfast treats. Instead of pouring another bowl of cereal or popping a slice of toast in the toaster, we’ve been taking time for slower breakfasts, allowing the kids to get their hands dirty and help whenever possible. Muffins are a favorite in our home and these blueberry ones filled with fresh summer produce and a swirl of sweetened cream cheese filling are absolutely delightful. They’re just the kind of thing that make a random summer weekday morning feel extra special.
Making the Muffins
Start with the batter. Softened butter and two kinds of sugar are creamed together until smooth. Next comes the liquid ingredients: eggs, vanilla, sour cream and milk. Once combined, the dry ingredients follow and the batter is set aside. The filling is a simple mixture of cream cheese, sugar, and egg yolk. Once combined, it’s dolloped into the prepared baking tin with the batter and the blueberries and baked until a toothpick inserted comes out clean.
If you don’t love cream cheese, you can opt out of the filling on these blueberry cream cheese muffins, or feel free to check out my whole wheat blueberry muffins! Both ways are hugely delicious and worth the squeeze in the kitchen. In the meantime, I hope you have an awesome weekend complete with a killer breakfast treat like these little babies! Happy Friday and Happy Baking!
If you like these blueberry cream cheese muffins you should try:
Whole-Wheat Blueberry Muffins
Chamomile Blueberry Scone
Blueberry Cream Cheese Muffins
These blueberry cream cheese muffins feature ripe summer fruit and a tangy swirl of cream cheese filling!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 14
- Category: Breakfast
For the muffins:
- ½ cup unsalted butter at room temperature
- ½ cup sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 2 cups all-purpose flour
- 2–1/2 teaspoons baking powder
- ¾ teaspoon salt
- 1–1/2 cups fresh blueberries (see notes)
For the cream cheese filling:
- 4 ounces of cream cheese, at room temperature
- 2 tablespoons sugar
- 1 large egg yolk
- Preheat the oven to 400 degrees Fahrenheit and line a 12-compartment muffin tin with liners (or lightly grease if you plan to use no liners).
- In a large bowl or the bowl of a stand mixer, cream the softened butter, sugar, and brown sugar on medium speed until well-combined, about one minute. Add in the eggs, vanilla, sour cream, and milk and stir to combine. Scrape the sides of the bowl and stir in the flour, baking powder, and salt on low, just until combined. Fold in the blueberries
- Use a medium cookie scoop to fill the muffin tins about 1/3 of the way full (see notes). Spoon a teaspoon-sized dollop of the cream cheese on top. Use the cookie scoop to spoon another dollop of muffin batter on top of the cream cheese and swirl another teaspoon of the filling on top. Bake in the preheated oven about 17-18 minutes or until a toothpick inserted just barely comes out clean. Allow to cool in the tin briefly before removing and cooling on a rack.
- You can substitute frozen blueberries here but it will chill the batter and make it difficult to stir. Just keep that in mind.
- I like to use barely wet fingertips to pat the dollops of batter into the bottom of the pan so the cream cheese filling won’t seep out the sides. Flatten the first part of batter and make a divit. Add the cream cheese and continue assembling.
3 thoughts on “Blueberry Cream Cheese Muffins”
I’m sure these are so so yummy…my girls (blueberry fiends) would gobble them up for sure. Love your into text! lol. As a work from home mom, I can say that embracing insanity while reaching for peaceful unity among the little ones is a daily goal and a constant scurry to get work done in all the tiny pockets of non-distracted time is a special art form not for the faint of art. Love it though!
Looks Yum. Just questioning if 4 cups of flour is correct? It makes only 14 muffins, there is <1 cup liquid and only 1/2 cup butter. thank you so much
I am on my way out to buy blueberries and cream cheese immediately!