If you’re searching for a breakfast treat that’s both delicious and impressive, these Blueberry Cream Cheese Muffins are exactly what you need. Bursting with fresh blueberries and featuring a luscious cream cheese filling, these muffins offer a delightful combination of flavors and textures that will brighten any morning or snack time.
Whether you’re an experienced baker or just looking for an easy recipe to try, this step-by-step guide will help you create moist, fluffy muffins with that irresistible cream cheese swirl inside. Ready to wow your family and friends with the best blueberry muffins around? Let’s get baking!
Why You’ll Love These Muffins:
- Perfect Balance of Flavors: Sweet blueberries paired with tangy cream cheese make every bite a flavor explosion.
- Moist & Fluffy Texture: Carefully mixed batter ensures soft, tender muffins every time.
- Simple to Make: With easy-to-follow instructions, you’ll have fresh muffins ready in under 30 minutes.
- Healthy Boost: Blueberries add antioxidants and a natural sweetness.
- Versatile Snack: Enjoy for breakfast, brunch, or a sweet afternoon treat.
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 large egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 4 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1 egg yolk
Instructions:
- Preheat and Prep:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. - Combine Wet Ingredients:
In a separate bowl, whisk the melted butter, egg, milk, and vanilla extract until smooth. - Make the Batter:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined — be careful not to overmix. - Add Blueberries:
Fold in the fresh blueberries carefully to avoid crushing them. - Prepare Cream Cheese Filling:
In a small bowl, beat the cream cheese with sugar and egg yolk until creamy and smooth. - Assemble Muffins:
Spoon the muffin batter evenly into the prepared tin, filling each cup halfway.
Drop a generous teaspoon of the cream cheese mixture into the center of each muffin cup.
Top with the remaining muffin batter, filling cups about 3/4 full. - Bake:
Bake for 18-22 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean. - Cool:
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions:
Enjoy these muffins warm for a melty cream cheese surprise or at room temperature with your morning coffee or tea. They also make a wonderful sweet snack anytime during the day.
Storage Tips:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days to maintain freshness.
- Reheating: Warm briefly in the microwave or oven for that fresh-baked feel.
- Freezing: Freeze muffins individually wrapped for up to 2 months. Thaw at room temperature before enjoying.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Thaw and pat dry frozen blueberries before folding into the batter to prevent extra moisture.
Can I substitute the cream cheese filling?
Absolutely! Try lemon curd, raspberry jam, or Nutella for a fun twist.
Can I prepare muffins ahead?
Yes! Assemble muffins and refrigerate overnight. Bake fresh the next day.
Can I double the recipe?
Definitely! Just adjust baking time if making larger muffins or batches.