Description
Soft and fluffy berry cream cheese muffins filled with juicy blueberries, raspberries, and a creamy cheesecake center. Perfect for breakfast, brunch, or a sweet bakery-style treat.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 1 cup blueberries
- 1 cup raspberries
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, eggs, vanilla extract, and milk until smooth.
- Combine the wet ingredients with the dry ingredients gently until just mixed.
- Fold in the blueberries and raspberries carefully to avoid crushing them.
- In a small bowl, beat cream cheese and powdered sugar together until creamy.
- Fill each muffin liner halfway with batter.
- Add a spoonful of cream cheese filling to the center of each muffin.
- Top with remaining batter until muffin cups are nearly full.
- Bake for 20 to 24 minutes until golden and cooked through.
- Cool muffins in the pan for 10 minutes before transferring to a wire rack.
- Serve warm or chilled.
Notes
- Do not overmix the batter to keep the muffins soft and fluffy.
- Frozen berries can be used directly from frozen.
- Store muffins in the refrigerator because of the cream cheese filling.
- Warm slightly before serving for extra creamy texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 48mg
Keywords: berry cream cheese muffins, berry muffins, cheesecake muffins, blueberry raspberry muffins, bakery style muffins