I love making these blueberry cream cheese muffins! They're super soft, packed with juicy berries, and have a delicious cream cheese surprise inside.
The best part? They're ready in under 30 minutes.
Let me tell you, these aren't your average blueberry muffins. Sure, they look like regular muffins on the outside, but bite into one and you'll find a rich, cheesecake-like center. Yum!
I've been making these muffins for years, and they never fail to impress. They're perfect for breakfast, brunch, or as an afternoon snack with a cup of coffee or tea.
You can use fresh or frozen blueberries, depending on what's available, and even experiment with other berries if you're feeling adventurous.
These muffins are also great for meal prep. I often make a batch on Sunday and enjoy them throughout the week.
These muffins are best eaten fresh, but they'll keep for a couple of days in an airtight container. Trust me, they probably won't last that long anyway - they're just too good!
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Why You'll Love These Blueberry Cream Cheese Muffins
These muffins are a real treat for your taste buds. The combination of sweet blueberries and tangy cream cheese creates a flavor explosion in every bite.
They're also incredibly easy to make. Even if you're not an experienced baker, you can whip up these muffins with minimal effort.
The texture of these muffins is something special. They're soft and moist on the inside, with a slightly crisp top that adds a nice contrast.
Tips
When making these muffins, make sure your ingredients are at room temperature. This helps them blend together more easily, resulting in a smoother batter.
Don't overmix the batter. Stir just until the ingredients are combined. Overmixing can lead to tough muffins.
If using frozen blueberries, don't thaw them before adding to the batter. This helps prevent the batter from turning blue.
The Ingredients
Flour
All-purpose flour forms the base of our muffins. It provides structure and helps create that perfect muffin texture.
Blueberries
These little berries are the star of the show. They add bursts of sweetness and a beautiful color to our muffins.
Cream Cheese
Cream cheese adds a tangy flavor and creamy texture to the muffins. It's what makes these muffins extra special.
Sugar
We use sugar to sweeten the muffins and help with browning. It also contributes to the moist texture.
How to Make Blueberry Cream Cheese Muffins
Prepare the Batter
Mix the dry ingredients in one bowl and the wet ingredients in another. Combine them gently, being careful not to overmix.
Add the Blueberries
Fold the blueberries into the batter carefully. This ensures they're evenly distributed throughout the muffins.
Fill the Muffin Cups
Fill each muffin cup halfway with batter. Add a spoonful of cream cheese mixture, then top with more batter.
Bake
Bake the muffins until they're golden brown and a toothpick inserted comes out clean.
What to Serve With Blueberry Cream Cheese Muffins
- Fresh fruit salad
- Greek yogurt
- Hot coffee or tea
- Iced latte
Substitutions
- Use whole wheat flour for a healthier option
- Replace blueberries with raspberries or blackberries
- Use low-fat cream cheese to reduce calories
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Don't thaw them before adding to the batter to prevent color bleeding.
How long do these muffins stay fresh?
When stored in an airtight container at room temperature, these muffins stay fresh for up to 3 days.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. Thaw them overnight in the refrigerator before eating.
📖 Recipe
Blueberry Cream Cheese Muffins
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups fresh or frozen blueberries
- 8 oz cream cheese softened
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar. Add eggs and vanilla, mix well.
- Alternately add flour mixture and milk to the butter mixture, stirring until just combined.
- Gently fold in blueberries.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Fill muffin cups halfway with batter. Add a spoonful of cream cheese mixture, then top with more batter.
- Bake for 20-25 minutes or until golden brown.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
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