Chock full of blueberries and a tangy cream cheese filling, homemade blueberry cream cheese muffins are a delightful addition to your breakfast or brunch.
Preheat oven to 400°F. Lightly spray a muffin tin with nonstick cooking spray.
In a small bowl, blend together softened cream cheese, sugar, and vanilla until smooth; set aside.
In a large mixing bowl, whisk together eggs, buttermilk, oil, and vanilla. Stir in sugar.
Add whole wheat flour, all-purpose flour, baking powder, and salt. Stir lightly just to mix dry ingredients and then stir the dry ingredients into the egg mixture just until combined. Do not overmix.
Gently fold in blueberries.
Fill muffin tins about ⅓ full with muffin batter. Using a small spoon, drop a small amount (rounded tablespoon) of the cream cheese mixture into each muffin cup on top of the batter. Top each muffin with remaining muffin batter.
Bake for 18 minutes or until golden brown. Cool 10 minutes in muffin tins before removing.
Video
Notes
Yield may vary depending on the size of your muffin tins (or if you happen to throw in a few extra blueberries!).
Muffins can be kept at room temperature for a day but for longer storage, store in an airtight container in the fridge.
If you prefer, omit whole wheat flour and substitute additional all purpose flour.
Variation: Make lemon cream cheese filling. Substitute 1 teaspoon lemon juice for the vanilla extract and stir in 1 teaspoon finely grated lemon zest.