Delight in these moist and flavorful muffins, filled with a creamy surprise of sweetened cream cheese and bursting with fresh blueberries.
Preheat your oven to 425°F and grease a 12-cup muffin tin.
Greasing the tin ensures easy removal of the muffins after baking.
In a small saucepan, melt the butter over low heat, then increase the heat slightly and swirl until it turns golden brown. Remove from heat and let cool.
Browning the butter adds a nutty flavor to the muffins.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Whisking aerates the dry ingredients, ensuring a light batter.
In another bowl, combine the cooled butter, buttermilk, eggs, and vanilla extract. Mix well.
Ensure the butter is cool to prevent cooking the eggs.
Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix.
Overmixing can lead to dense muffins, so mix until just combined.
Fold in the blueberries and walnuts gently.
Folding gently prevents the blueberries from breaking and coloring the batter.
In a small bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Ensure the cream cheese is softened for a smooth filling.
Spoon the batter evenly into the muffin tin. Create a small well in the center of each muffin and add a spoonful of the cream cheese mixture.
Use a teaspoon to create wells for even filling distribution.
Sprinkle a pinch of brown sugar over each muffin.
The brown sugar adds a caramelized crunch to the muffin tops.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
Check the muffins at 18 minutes to avoid overbaking.
Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Cooling in the tin helps the muffins set and prevents them from breaking.
Serve the muffins at room temperature and enjoy!
These muffins are perfect with a cup of coffee or tea.
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