Introduction
Hey there, bakers! Ready to transform simple ingredients into a batch of ridiculously delicious blueberry cream cheese muffins? These little guys are bursting with juicy blueberries and swirled with a tangy cream cheese filling – the perfect treat for a cozy morning or a sweet afternoon snack. Get ready to impress your family and friends with these easy-to-make, crowd-pleasing muffins!
Why This Works
This recipe is a winner because it’s so easy to follow, even for beginner bakers! The combination of sweet blueberries, creamy cream cheese, and a slightly crumbly muffin base is a flavor sensation that’s hard to resist. Plus, they’re incredibly versatile – perfect for breakfast, brunch, a potluck, or just a simple weeknight treat.
Key Ingredients
- 🫐 2 cups fresh or frozen blueberries
- 🥛 1 cup milk
- 🥚 2 large eggs
- 🧈 1 cup unsalted butter, softened
- 🍯 1 cup granulated sugar
- 🥄 1 teaspoon vanilla extract
- 🌾 2 ½ cups all-purpose flour
- 🥄 2 teaspoons baking powder
- 🥄 ½ teaspoon baking soda
- 🥄 ½ teaspoon salt
- 🧀 4 ounces cream cheese, softened
- 🥣 ¼ cup granulated sugar
Instructions
1️⃣ Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. This ensures even baking and easy removal.
2️⃣ In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. A hand mixer or stand mixer works great for this!
3️⃣ Beat in the eggs one at a time, then stir in the vanilla extract.
4️⃣ In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6️⃣ Gently fold in the blueberries.
7️⃣ In a small bowl, beat together the softened cream cheese and ¼ cup of granulated sugar until smooth and creamy.
8️⃣ Drop rounded tablespoons of the cream cheese mixture into the muffin cups.
9️⃣ Dollop spoonfuls of the blueberry batter on top of the cream cheese mixture.
🔟 Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
1️⃣1️⃣ Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Handy Tips
- If using frozen blueberries, don’t thaw them! Just toss them straight into the batter.
- For extra moisture, add a tablespoon of milk or buttermilk to the batter.
- Don’t overmix the batter, or your muffins will be tough.
- Line your muffin tin with paper liners to prevent sticking and for easier cleanup.
Heat Control
Baking at 375°F (190°C) ensures that the muffins bake evenly without burning. Lowering the temperature might result in underbaked muffins, while increasing it could lead to dry or burnt edges. Keep an eye on them during the last few minutes of baking.
Crunch Factor
These muffins have a delightful balance of textures. The crumbly muffin top contrasts beautifully with the soft, creamy cream cheese swirl and the juicy bursts of blueberries.
Pro Kitchen Tricks
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add a sprinkle of cinnamon or nutmeg to the batter for a warm spice flavor.
- Use lemon zest instead of vanilla extract for a brighter, citrusy twist.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer-safe bag for up to 3 months.
Gift Packaging Ideas
These muffins make a lovely gift! Package them in a pretty basket lined with parchment paper, or place them in individual cellophane bags tied with ribbon.
Flavor Variations
🌟 Lemon Blueberry Cream Cheese Muffins: Add the zest of one lemon to the batter and a squeeze of lemon juice to the cream cheese mixture.
🌟 Chocolate Chip Blueberry Cream Cheese Muffins: Fold in ½ cup of chocolate chips along with the blueberries.
🌟 Streusel Topping: Sprinkle a crumble topping (made with flour, brown sugar, butter, and oats) before baking.
🌟 Orange Blueberry Cream Cheese Muffins: Add the zest of one orange to the batter.
Troubleshooting
- Muffins are dry: You may have overbaked them. Try reducing the baking time by a couple of minutes next time.
- Muffins are flat: You may not have creamed the butter and sugar together enough. Make sure to cream them until light and fluffy.
- Muffins are gummy: You may have overmixed the batter. Mix just until the ingredients are combined.
FAQ
- Can I use frozen blueberries? Yes, absolutely! Just add them straight to the batter.
- Can I make these muffins in a mini muffin tin? Yes, just reduce the baking time accordingly. Check for doneness after 12-15 minutes.
- How do I store leftover muffins? Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well.
- Can I substitute the cream cheese? You could try using mascarpone cheese or ricotta cheese, but the flavor will be slightly different.
- What can I do if my muffins are slightly underbaked? Place them back in the oven for a few more minutes until they spring back when lightly touched.
Conclusion
We hope you enjoy these delightful blueberry cream cheese muffins! They’re the perfect combination of sweet, tangy, and comforting – a true crowd-pleaser. Don’t forget to share your baking adventures with us on Ratemyrecipes.com! Happy baking!
Ultimate Blueberry Cream Cheese Muffins: Family Favorite
These muffins are a delightful combination of sweet blueberries and creamy cheese, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
- Zest of 1 lemon
Instructions
- Preheat your oven to 190u00b0C (375u00b0F) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs, vanilla extract, and cream cheese to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Gently fold in the blueberries and lemon zest.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Tips
- For extra flavor, consider adding a sprinkle of cinnamon to the batter.
- Make sure to use fresh blueberries for the best taste and texture.