Blueberry Pancake Muffins with Cream Cheese Filling

Name: Blueberry Pancake Muffins with Cream Cheese Filling
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18
Ingredients: 1 cup whole wheat flour; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1 1/3 cup whole milk; 1 tablespoon vinegar; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup unsalted butter, melted and cooled; 8 ounces cream cheese, softened; 1/2 cup fresh blueberries

Recipe GLPRa61286ddc75524

Breakfast

30 min

173 cal

Servings: 18

Oven

SNAP eligible

Fluffy blueberry muffins with a delightful cream cheese filling and pancake-inspired flavor. These muffins combine whole wheat and all-purpose flours for a tender crumb, studded with fresh blueberries and topped with a tangy cream cheese center. Perfect for breakfast or brunch, they're best served warm or at room temperature.

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Ingredients

1 cup whole wheat flour

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 cup granulated sugar

1/2 teaspoon salt

1 1/3 cup whole milk

1 tablespoon vinegar

1 teaspoon vanilla extract

2 large eggs

1/2 cup unsalted butter, melted and cooled

8 ounces cream cheese, softened

1/2 cup fresh blueberries

Directions

Preheat your oven to 400°F. In a medium mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, 1/4 cup sugar, and salt. Set this dry mixture aside.
In a large mixing bowl, whisk together the whole milk, vinegar, 1 teaspoon vanilla extract, eggs, and melted butter until well combined.
Pour the dry ingredients into the wet ingredients and whisk until just combined. Do not overmix. Gently fold in the blueberries.
In a small bowl, combine the softened cream cheese with a small amount of sugar and vanilla extract. Stir with a fork until smooth and well mixed.
Spray 18 muffin cups with nonstick cooking spray. Fill each cup about 1/3 to 1/2 way full with the blueberry batter. Using a small scoop, place a small dollop of the cream cheese mixture in the center of each cup. Top each with a small amount of remaining batter to cover the filling.
Bake for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin portion comes out clean.
Allow the muffins to cool completely in the muffin tin before removing. Store in an airtight container in the refrigerator.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is found at any Charlotte chain—whole wheat and all-purpose flour, baking powder, baking soda, cream cheese, eggs, milk, and blueberries are standard stock—so no special trips are required. The stated 30 minutes omits active prep time; mixing two dry batches, creaming cream cheese, folding berries, and filling eighteen muffin cups realistically runs 35–40 minutes before the oven. Cost per serving is very low, likely under sixty cents, since a dozen eggs, two flours, and bulk-bin blueberries anchor the budget. Reheats well in the microwave or toaster oven, making these practical for breakfast throughout the week, though the cream cheese filling can dry slightly on the second day.