These Easy Blueberry Cream Cheese Muffins are fluffy treats filled with juicy blueberries and a creamy center. They’re perfect for breakfast or a sweet snack!
Making these muffins is a breeze! I love the way the cream cheese adds a tasty twist, making every bite feel special. Plus, your kitchen will smell amazing! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient for structure. If you want a healthier option, consider using whole wheat flour or even gluten-free flour blends. Just note that the texture might be a bit different!
Blueberries: Fresh blueberries are best for a burst of flavor, but frozen ones work too. They might make the batter a bit blue, but they’ll still taste delicious! If blueberries are unavailable, try raspberries or chopped strawberries.
Cream Cheese: Cream cheese provides that rich, creamy center. If you’re dairy-free, opt for a vegan cream cheese alternative – they work quite well in this recipe!
Butter: Unsalted butter adds moisture and flavor. If you’re looking to cut down on saturated fat, substitute with coconut oil or a similar oil, keeping in mind it may alter the taste slightly.
How Can You Ensure Your Muffins Turn Out Perfectly Every Time?
The key to making moist and fluffy muffins is all about careful mixing and baking. Here’s how to nail it:
- Don’t Overmix: When combining wet and dry ingredients, stir just until you see no more dry flour. This helps keep the muffins tender.
- Use Fresh Ingredients: Make sure your baking powder is fresh for optimal rise. Check the expiration date!
- Temperature Matters: Let butter cool slightly before adding it to the eggs and milk. This prevents scrambling the eggs.
- Fill the Muffin Cups: Don’t be shy! Fill them about 3/4 full to allow room for rising. Muffins need space to puff up!
With these tips, you’ll be on your way to baking impressively delightful blueberry cream cheese muffins! Enjoy the process and the tasty results!
Easy Blueberry Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup whole milk
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries (or frozen and thawed)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Crumb Topping (Optional):
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tbsp unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 22-25 minutes to bake, making the total time roughly 40 minutes. Allow a few minutes for cooling before you dig in. It’s a quick and easy treat for any time of day!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 375°F (190°C) to get it nice and hot for baking. While it heats up, line a muffin tin with paper liners or spray it with nonstick cooking spray so your muffins don’t stick.
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This will be the base of your muffins, giving them structure and a touch of sweetness.
3. Combine the Wet Ingredients:
In a separate bowl, mix together the melted butter, whole milk, eggs, and vanilla extract. Whisk them until everything is smooth and well combined.
4. Mix Dry and Wet Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until everything is just combined. Be careful not to overmix—this keeps your muffins light and fluffy!
5. Add the Blueberries:
Now it’s time to fold in those lovely blueberries! Gently mix them into the batter, being careful not to squish them.
6. Prepare the Cream Cheese Filling:
In another bowl, beat the softened cream cheese with sugar and vanilla extract until it’s nice and creamy. This creamy filling is going to be a delightful surprise!
7. Fill the Muffin Cups:
Scoop the blueberry batter into each muffin cup, filling each one about halfway full. Add about a tablespoon of the cream cheese filling on top, then cover it with more muffin batter until the cups are about 3/4 full. Make sure to cover the cream cheese to keep it from burning!
8. Make the Crumb Topping (Optional):
If you want crumbly goodness on top, combine the flour and sugar in a small bowl. Cut in the cold butter with a fork or pastry cutter until it looks like coarse crumbs. Sprinkle this topping over the muffin batter.
9. Bake the Muffins:
Pop the muffin tray in the oven and bake for 22-25 minutes. You’ll know they’re done when a toothpick inserted into one (avoiding the cream cheese) comes out clean and the tops are golden brown.
10. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now, they’re ready to enjoy!
These Easy Blueberry Cream Cheese Muffins are a delightful treat that will make your kitchen smell incredible. Enjoy every moist, creamy bite! 🫐
FAQ About Easy Blueberry Cream Cheese Muffins
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work just fine. Just be sure to thaw them and gently pat them dry with a paper towel to avoid excessive moisture in the batter.
How Can I Make These Muffins Dairy-Free?
You can substitute the whole milk with almond milk, oat milk, or any other dairy-free milk. For the cream cheese filling, try using a dairy-free cream cheese alternative to maintain that creamy texture.
Can I Make the Muffins Ahead of Time?
Yes! You can prepare the batter and refrigerate it overnight, or bake the muffins ahead of time. Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
What’s the Best Way to Store Leftover Muffins?
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the muffins for up to 3 months; just wrap them tightly in plastic wrap and place them in a freezer bag.
