Blueberry Cream Cheese Muffins Recipe

Introduction

These Delicious Blueberry Cream Cheese Muffins are a perfect balance of sweet berries and creamy filling, making them an irresistible treat for breakfast or snacks. Soft and moist, they bake up golden with a delightful burst of blueberry flavor in every bite.

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 cup 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 together until creamy. Add 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 overmix to keep the muffins tender.
5. Step 5: Gently fold in the fresh blueberries. In a small bowl, combine the softened cream cheese with 1 tablespoon sugar, mixing until smooth.
6. Step 6: Spoon a portion of muffin batter into each muffin cup. Add a dollop of the cream cheese filling on top, then cover with more batter until each cup is nearly full.
7. Step 7: 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.

Tips & Variations

• For extra burst of flavor, toss blueberries with a teaspoon of flour before folding them into the batter to prevent sinking.
• You can substitute sour cream with Greek yogurt for a tangy twist.
• Try adding a sprinkle of coarse sugar on top before baking for a crunchy finish.
• Frozen blueberries can be used if fresh are not available; just do not thaw them before folding in.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm in a microwave for about 15-20 seconds or in a preheated oven at 325°F (160°C) for 10 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them to the batter straight from frozen without thawing to prevent the muffins from turning blue and the batter from becoming too wet.

How do I know when the muffins are fully baked?

The muffins are done when they turn golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.6 from 88 reviews

These Delicious Blueberry Cream Cheese Muffins are moist, flavorful, and bursting with fresh blueberries. The creamy dollops of sweetened cream cheese add a rich, tangy contrast that makes each bite unforgettable. Perfect for breakfast, brunch, or a sweet snack, these muffins are easy to make and sure to please everyone.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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
• 1 cup sour cream

Additional Ingredients

• 1 1/2 cups fresh blueberries
• 8 ounces cream cheese, softened
• 1 tablespoon granulated sugar (for cream cheese filling)

Instructions

1. Preheat and prepare muffin tin: 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.
3. Cream butter and sugar, add eggs and sour cream: In a separate bowl, beat the softened unsalted butter and granulated sugar together until creamy. Add eggs one at a time, beating well after each addition, then mix in the sour cream until the mixture is smooth.
4. Combine wet and dry ingredients: Gradually fold the dry flour mixture into the wet butter mixture. Be careful not to over-mix, as this can make the muffins dense.
5. Add blueberries and prepare cream cheese filling: Gently fold in the fresh blueberries. In a small bowl, mix the softened cream cheese with 1 tablespoon of granulated sugar until smooth and creamy.
6. Assemble muffins: Spoon the muffin batter into each muffin cup, filling about halfway. Add dollops of the cream cheese filling on top of the batter, then cover with more muffin batter to fill each cup almost to the top.
7. Bake: Bake the muffins in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack. Serve warm or at room temperature for best flavor.

Notes

• Use fresh blueberries for the best taste and texture; frozen blueberries can be used but may turn the batter blue.
• Do not over-mix the batter to keep the muffins light and fluffy.
• You can substitute sour cream with Greek yogurt if preferred.
• For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, baked muffins, blueberry cream cheese