Introduction
Blueberry cream cheese muffins are a delightful treat that combines the sweetness of blueberries with the creamy richness of cream cheese. These muffins are perfect for breakfast, brunch, or a snack, and they offer a burst of flavor in every bite.
The moist texture and tender crumb make them irresistible, while the tangy cream cheese adds a unique twist that elevates them beyond your average muffin. Whether you're a seasoned baker or a novice in the kitchen, these muffins are straightforward to prepare and sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 4 ounces cream cheese, softened
Directions & Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
- In another bowl, mix the melted butter, milk, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently. Be careful not to overmix; a few lumps are fine.
- Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- In a small bowl, beat the softened cream cheese until smooth. You can leave it in chunks or swirl it into the batter later.
- Spoon a small amount of muffin batter into each muffin cup, just enough to cover the bottom. Add a dollop of cream cheese on top, then cover with more batter until the cups are about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
FAQs
What type of blueberries should I use?
Fresh blueberries are ideal, but frozen blueberries work well too. Just do not thaw them before adding.
Can I add any other fruits to the muffins?
You can add raspberries or chopped strawberries for a different flavor profile.
What can I do if my muffins are too dense?
Ensure you are not overmixing the batter, as this can lead to dense muffins.
Can I make mini muffins with this recipe?
Yes, simply adjust the baking time to about 10-15 minutes for mini muffins.
What can I do if the cream cheese is too thick to dollop?
Make sure the cream cheese is softened at room temperature, or you can microwave it for a few seconds to loosen it up.
Can I substitute the sugar with a sugar alternative?
Yes, you can use a sugar substitute, but check the equivalence for sweetness since it may vary.
What if my muffins turn out too sweet?
Next time, reduce the sugar by a couple of tablespoons to suit your taste.
Conclusion
These blueberry cream cheese muffins are not only delicious but also versatile, making them an excellent addition to your baking repertoire. Each muffin is a delightful combination of flavors and textures, sure to bring joy to your breakfast table.
Enjoy these muffins fresh out of the oven or save some for later. Either way, they are bound to become a favorite in your home.
Recipe Card
Delicious Blueberry Cream Cheese Muffins to Savor
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 4 ounces cream cheese softened
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
- In another bowl, mix the melted butter, milk, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently. Be careful not to overmix; a few lumps are fine.
- Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- In a small bowl, beat the softened cream cheese until smooth. You can leave it in chunks or swirl it into the batter later.
- Spoon a small amount of muffin batter into each muffin cup, just enough to cover the bottom. Add a dollop of cream cheese on top, then cover with more batter until the cups are about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
