Experience the delightful fusion of tender, fluffy muffin batter bursting with juicy fresh blueberries, paired with a creamy, tangy cream cheese filling that melts in your mouth. These Blueberry Cream Cheese Muffins are a comforting treat ideal for breakfast or a sweet afternoon snack, offering a perfect balance of fruity freshness and creamy indulgence.
Perfect for busy mornings or leisurely weekends, these muffins capture a classic American flavor combination that satisfies with every bite. Their soft crumb and luscious center bring warmth and comfort, making them a favorite to share with family and friends.
- Soft and moist texture with a sweet yet tangy cream cheese surprise inside.
- The natural sweetness and juiciness of fresh blueberries enhance every bite.
- Quick and straightforward baking process perfect for weekday breakfasts or snacks.
Ingredients
- All-Purpose Flour: Provides structure and a tender crumb to create soft, fluffy muffins that hold their shape well.
- Granulated Sugar: Sweetens the muffin batter and cream cheese filling to balance tart blueberries perfectly.
- Baking Powder: Acts as a leavening agent to help muffins rise high and achieve a light texture.
- Salt: Enhances flavors, balancing the sweetness and amplifying the overall taste.
- Unsalted Butter (melted): Adds moisture and richness, creating a tender crumb and delicious buttery flavor.
- Egg: Binds ingredients together and contributes to the muffin’s soft yet sturdy texture.
- Milk: Adds moisture and helps blend dry and wet ingredients smoothly for uniform batter.
- Vanilla Extract: Infuses a warm, fragrant sweetness that complements blueberries and cream cheese beautifully.
- Fresh Blueberries: Juicy bursts of sweetness and slight tartness that provide vibrant flavor and color.
- Cream Cheese (softened): Creates a rich, tangy filling that balances the sweet muffin batter perfectly.
- Granulated Sugar (for filling): Sweetens the cream cheese mixture to make it luscious and smooth.
- Egg Yolk: Adds richness and helps achieve a creamy texture in the filling.
Instructions
- Preheat the Oven
-
Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for even baking. Line a muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients
-
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. This step evenly distributes the leavening agent and seasoning, ensuring consistent flavor and rise across all muffins.
- Combine Wet Ingredients
-
In a separate bowl, mix melted unsalted butter, whole egg, milk, and vanilla extract until smooth. Blending these first helps achieve an even mixture that will incorporate easily into the dry ingredients.
- Fold Wet and Dry Mixtures
-
Gently fold the wet ingredients into the dry mixture using a spatula. Stir just until combined; overmixing can develop gluten and result in dense muffins rather than tender ones.
- Incorporate Blueberries
-
Carefully fold in fresh blueberries to avoid crushing them. Keeping berries whole helps distribute flavorful bursts throughout the batter, adding moist pockets of juicy sweetness.
- Prepare Cream Cheese Filling
-
Beat softened cream cheese with granulated sugar and egg yolk until smooth and creamy. The mixture should be luscious and free of lumps to provide a rich, indulgent surprise inside each muffin.
- Assemble Muffins
-
Spoon batter halfway into each lined muffin cup, then add about a teaspoon of cream cheese filling over the batter. Top with the remaining muffin batter, gently covering the filling to encase it well during baking.
- Bake Muffins
-
Bake in the preheated oven for 18 to 22 minutes until muffins turn golden brown and a toothpick inserted into the center comes out clean. This indicates that the muffins are perfectly baked with a tender crumb.
- Cool and Serve
-
Remove muffins from the oven and let them cool slightly in the tin. Transfer to a wire rack to cool completely or serve warm to enjoy the soft texture and creamy filling at its best.
- Using fresh blueberries is best for optimum texture; if using frozen, thaw and drain before adding to batter.
- Do not overmix the batter to avoid tough muffins; gentle folding preserves softness.
- Ensure cream cheese is softened well before mixing to achieve a smooth, even filling.
Storage Tips
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to one week. Rewarm briefly in a microwave or oven to revive freshness and softness before enjoying.
Serving Suggestions
Serve these muffins as a delightful breakfast treat paired with a cup of coffee or tea. They also make a wonderful snack with a dollop of butter or honey for added indulgence.
- For best results, fold blueberries gently to prevent color bleeding into batter and maintain appearance.
- If desired, add a sprinkle of coarse sugar on top before baking for a crunchy, sweet crust.
- Use full-fat cream cheese for a richer and creamier filling texture that remains moist after baking.
FAQs
- Can I use frozen blueberries instead of fresh?
-
Yes, but be sure to thaw and drain them well first to prevent excess moisture from thinning the batter.
- How do I prevent the cream cheese filling from leaking out?
-
Place the filling in the center of the batter and cover completely with more batter to help encase it during baking.
- Can I make these muffins dairy-free?
-
You can substitute butter with a dairy-free alternative and use a plant-based milk, but cream cheese would need a vegan substitute for the filling.
- Will these muffins keep well if frozen?
-
Yes, cool completely and freeze in a sealed container for up to 2 months. Thaw at room temperature before reheating.
- What if I don’t have a muffin tin?
-
You can use a silicone muffin mold or sturdy paper liners on a baking sheet, but muffin tins provide the best shape and even baking.
- Can I add other berries or fruits?
-
Absolutely, raspberries or blackberries can be used, but adjust sweetness as these fruits vary in tartness.
- Why are my muffins dense?
-
Overmixing the batter or old baking powder can cause density. Mix gently and use fresh leavening agents for light results.
Blueberry Cream Cheese Muffins
Equipment
- 1 muffin tin lined with paper liners
- 2 mixing bowls
- 1 spatula
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 4 oz cream cheese softened
- 3 tablespoons granulated sugar
- 1 egg yolk
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, egg, milk, and vanilla extract until smooth.
- Fold wet ingredients into dry ingredients carefully, mixing just until combined.
- Gently fold in the fresh blueberries to avoid crushing them.
- In a small bowl, beat softened cream cheese, sugar, and egg yolk until smooth for the filling.
- Spoon batter halfway into each muffin cup, add about a teaspoon of cream cheese filling, then top with remaining batter.
- Bake muffins for 18 to 22 minutes until golden and a toothpick comes out clean.
- Cool muffins slightly before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Use fresh blueberries for best texture; thaw and drain frozen as substitute.
- Avoid overmixing batter to keep muffins tender.
- Ensure cream cheese is softened for smooth filling.
- Store muffins airtight at room temperature for 2 days or refrigerate up to a week.
- Reheat briefly before serving to refresh.
