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The Ultimate Make-Ahead Blueberry Cream Cheese Swirl Muffins: Perfect for Thanksgiving Brunch and Freezer Storage

A close-up of a Blueberry Cream Cheese Muffin cut in half, showing the moist cake, burst blueberries, and creamy filling.
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Follow this recipe to make moist blueberry muffins with a tangy cream cheese swirl. These muffins are ideal for a large Thanksgiving brunch and freeze well for future breakfasts.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the melted butter, 2 eggs, milk, and 1 teaspoon vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
  5. Gently fold in the blueberries.
  6. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Drop a small spoonful (about 1 teaspoon) of the cream cheese mixture onto the center of the batter in each cup.
  9. Use a toothpick or small knife to gently swirl the cream cheese into the batter.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin part comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best freezing results, cool the muffins completely before wrapping them individually in plastic wrap, then place them in a freezer-safe bag or container.
  • To thaw, remove the plastic wrap and let them sit at room temperature for about 30 minutes or reheat briefly in the microwave.
  • If using frozen blueberries, do not thaw them first; toss them directly into the batter.

Nutrition

Find it online: https://tastytipster.com/blueberry-cream-cheese-muffins-thanksgiving-freezer/