Blueberry Cream Cheese Muffins

Why You’ll Love This Recipe

This recipe elevates the classic blueberry muffin by incorporating a luscious cream cheese filling, adding a tangy richness that complements the sweetness of the blueberries. The combination of textures—from the tender crumb of the muffin to the creamy center—makes these muffins irresistible. Whether you’re hosting a brunch or simply treating yourself, these muffins are sure to impress.

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 ounces cream cheese, softened
• 3 tablespoons granulated sugar
• 1 egg yolk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the melted butter, egg, milk, and vanilla extract until well combined.
4. Form Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries.
5. Prepare Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, 3 tablespoons sugar, and egg yolk until smooth.
6. Assemble Muffins: Spoon a tablespoon of muffin batter into each prepared muffin cup. Add a teaspoon of the cream cheese mixture on top, then cover with another tablespoon of batter, filling each cup about 3/4 full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Yield: This recipe makes approximately 12 muffins.
• Preparation Time: About 20 minutes.
• Baking Time: 18-22 minutes.
• Total Time: Approximately 40-45 minutes.

Variations

• Lemon Zest: Add a teaspoon of lemon zest to the batter for a citrusy twist that complements the blueberries.
• Streusel Topping: Sprinkle a simple streusel made from flour, sugar, and butter over the muffins before baking to add a sweet, crumbly topping.
• Mixed Berries: Substitute some or all of the blueberries with raspberries, blackberries, or strawberries for a mixed berry version.
• Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for a heartier muffin.
• Nut Addition: Fold in chopped nuts, such as walnuts or pecans, for added crunch and flavor.

Storage/Reheating

• Storage: Once completely cooled, store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
• Freezing: Place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. To prevent them from sticking together, you can first freeze them on a baking sheet until solid, then transfer to a bag.
• Reheating: To enjoy warm muffins, reheat in the microwave for about 20-30 seconds if refrigerated, or 30-45 seconds if frozen. Alternatively, you can warm them in a preheated oven at 350°F (175°C) for about 10 minutes.

FAQs

What can I use as a substitute for cream cheese in the filling?

If you don’t have cream cheese, you can substitute it with mascarpone cheese or a thick Greek yogurt. Keep in mind that the flavor and texture might differ slightly.

Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries can be used. Do not thaw them before adding to the batter to prevent them from bleeding into the batter. Tossing them in a tablespoon of flour can also help distribute them evenly.

How can I make these muffins gluten-free?

To make gluten-free blueberry cream cheese muffins, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure that all other ingredients used are certified gluten-free.

Is it possible to make these muffins dairy-free?

Yes, to make dairy-free muffins, use plant-based alternatives: replace butter with coconut oil or a vegan butter substitute, milk with almond or soy milk, and cream cheese with a dairy-free cream cheese alternative.

Why did my muffins turn out dense?

Overmixing the batter can lead to dense muffins. Mix the wet and dry ingredients until just combined; it’s okay if there are a few lumps. Additionally, ensure your baking powder is fresh, as expired leavening agents can affect the muffin’s rise and texture

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