- Preheat oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate mixing bowl, cream together the granulated sugar, eggs, vegetable oil, milk, and vanilla extract until well combined.
- Gently fold in the flour mixture until just combined.
- In a small bowl, toss the blueberries with a bit of flour to prevent them from sinking to the bottom of the muffins.
- Gently fold the blueberries into the batter.
- Using a cookie scoop or spoon, divide the batter evenly among the muffin cups.
- In a small bowl, mix together the cream cheese, 1/4 cup granulated sugar, and a pinch of salt until smooth.
- Drop spoonfuls of the cream cheese mixture on top of the muffin batter.
- In a small bowl, mix together 1/4 cup granulated sugar and cinnamon. Sprinkle the mixture over the muffins.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool for 5-10 minutes in the pan before removing them to a wire rack to cool completely.
These Blueberry Cream Cheese Muffins are perfect for breakfast or as a sweet treat. They are moist, fluffy and delicious with a creamy center and a crispy top, you can enjoy the perfect combination of blueberries and cream cheese in every bite.
