Blueberry Cream Cheese Muffins Recipe
Introduction
These Blueberry Cream Cheese Muffins are a delightful breakfast treat or snack. Moist and tender with bursts of juicy blueberries and a rich cream cheese center, they’re sure to become a favorite in your baking rotation.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter (melted)
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 4 oz cream cheese (softened)
- 3 tbsp granulated sugar (for filling)
- 1 egg yolk (for filling)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: In another bowl, mix the melted butter, egg, milk, and vanilla extract until well combined.
- Step 4: Gently fold the wet ingredients into the dry ingredients until just combined.
- Step 5: Carefully fold in the blueberries, being careful not to crush them.
- Step 6: In a separate small bowl, blend the softened cream cheese, 3 tablespoons of sugar, and egg yolk until smooth.
- Step 7: Fill each muffin cup halfway with batter, add a teaspoon of the cream cheese mixture on top, then cover with the remaining batter.
- Step 8: Bake for 18–22 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Step 9: Allow the muffins to cool slightly before transferring them to a wire rack to cool completely.
Tips & Variations
- Use fresh or frozen blueberries; if using frozen, do not thaw before folding them into the batter to prevent discoloration.
- For a sweeter filling, add a teaspoon of lemon zest to the cream cheese mixture.
- Swap vanilla extract for almond extract for a nutty twist.
- Sprinkle a little coarse sugar on top of the muffins before baking for a crunchy finish.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving to enjoy the cream cheese filling warm and creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Just fold them into the batter while still frozen to keep the batter from turning blue and to prevent extra moisture.
How do I know when the muffins are done?
The muffins are done when they turn golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
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Blueberry Cream Cheese Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Blueberry Cream Cheese Muffins are a delightful treat combining tender, fluffy muffins bursting with fresh blueberries and a rich, creamy cream cheese filling. Perfect for a breakfast indulgence or an afternoon snack, these muffins offer a lovely balance of sweet and tangy flavors baked to golden perfection.
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Cream Cheese Filling
- 4 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1 egg yolk
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until evenly combined to create the muffin batter base.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the melted butter, egg, milk, and vanilla extract until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overworking the batter and ensure a tender muffin.
- Add Blueberries: Carefully fold in the fresh blueberries to distribute them evenly throughout the batter without crushing them.
- Prepare Cream Cheese Filling: In a small bowl, blend the softened cream cheese with granulated sugar and egg yolk until the mixture is smooth and creamy.
- Assemble Muffins: Fill each muffin cup halfway with batter, add about a teaspoon of cream cheese filling on top of the batter, then cover with the remaining batter to seal in the creamy center.
- Bake Muffins: Bake the muffins in the preheated oven for 18–22 minutes or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Fresh blueberries work best; if using frozen, do not thaw before adding to batter to prevent color bleeding.
- The cream cheese filling adds a rich, tangy surprise inside each muffin.
- These muffins are best enjoyed within two days but can be refrigerated for up to 5 days.
- Reheat muffins briefly in the microwave for a warm, freshly baked taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry muffins, cream cheese muffins, breakfast recipes, baked goods, easy muffins
