Blueberry Cream Cheese Muffins Recipe

Introduction

These delicious blueberry cream cheese muffins are a perfect balance of sweet, tangy, and tender. Bursting with fresh blueberries and creamy cheese, they make a delightful treat for breakfast or anytime snack.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 cups fresh blueberries
• 4 ounces cream cheese, softened
• 1 tablespoon granulated sugar (for cream cheese filling)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Step 3: In another bowl, beat the softened butter and sugar until creamy. Add the eggs one at a time, mixing well after each addition, then stir in the sour cream until smooth.
4. Step 4: Gradually fold the dry ingredients into the wet mixture, being careful not to over-mix the batter.
5. Step 5: Gently fold in the fresh blueberries. In a small bowl, mix the softened cream cheese with 1 tablespoon of sugar until smooth.
6. Step 6: Spoon a portion of muffin batter into each cup, add a dollop of the cream cheese mixture in the center, then top with more batter to cover.
7. Step 7: Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before serving.

Tips & Variations

• Use fresh or frozen blueberries; if frozen, do not thaw to prevent the batter from turning blue.
• For a richer flavor, substitute sour cream with Greek yogurt.
• Add a teaspoon of vanilla extract to the wet ingredients for extra aroma.
• Try adding a sprinkle of coarse sugar on top before baking for a crunchy finish.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving to enjoy the cream cheese filling soft and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly from the freezer. Do not thaw them to avoid turning the batter blue and making it runny.

How do I make sure the cream cheese filling stays in the center?

Spoon the batter halfway into the muffin cups, add the cream cheese dollop, then cover it with remaining batter. This layering helps keep the filling centered during baking.

Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.5 from 102 reviews

These Delicious Blueberry Cream Cheese Muffins are moist, tender, and bursting with fresh blueberries and a luscious cream cheese filling. Perfect for breakfast or a sweet snack, they combine a tender crumb with a creamy swirl that makes every bite delightful.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-Purpose Flour
• 3/4 cup Granulated Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt

Wet Ingredients

• 1/2 cup Unsalted Butter, softened
• 2 large Eggs
• 3/4 cup Sour Cream

Add-ins

• 1 1/2 cups Fresh Blueberries

Cream Cheese Filling

• 4 ounces Cream Cheese, softened
• 1 tablespoon Granulated Sugar

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening and flavor.
3. Prepare wet ingredients: In another bowl, beat the softened unsalted butter with sugar until creamy and smooth. Add eggs one at a time, mixing well after each addition. Then, blend in sour cream until the mixture is smooth and homogeneous.
4. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture with a spatula, carefully mixing just until combined to maintain muffin tenderness and prevent toughness from over-mixing.
5. Add blueberries and cream cheese filling: Gently fold the fresh blueberries into the batter. In a small bowl, mix softened cream cheese with 1 tablespoon of sugar until smooth to prepare the filling.
6. Fill muffin tins: Spoon about half of the muffin batter evenly into each muffin cup. Add a dollop of the cream cheese mixture in the center of each, then top with the remaining batter to cover the filling.
7. Bake the muffins: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let them cool slightly before serving to enjoy the best texture and flavor.

Notes

• Use fresh blueberries for best texture; frozen can be used but may make batter more watery.
• Do not over-mix the batter to keep muffins light and fluffy.
• Make sure cream cheese is softened for easy mixing and smooth filling.
• Allow muffins to cool for a few minutes before removing from tin to avoid breaking.
• These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, blueberry cream cheese, easy muffin recipe