Blueberry Cream Cheese Muffins Recipe

Introduction

These delicious blueberry cream cheese muffins are a perfect balance of sweet and tangy, with bursts of fresh blueberries and creamy filling in every bite. They make an excellent breakfast treat or a delightful snack any time of the day.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ 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 evenly 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.
5. Step 5: Gently fold in the fresh blueberries. In a small bowl, mix the softened cream cheese with the tablespoon of sugar until creamy.
6. Step 6: Spoon some muffin batter into each cup, add a dollop of the cream cheese filling 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. Allow to cool slightly before serving.

Tips & Variations

• Use frozen blueberries if fresh are not available, just do not thaw them to prevent color bleed.
• For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
• Try swapping sour cream with Greek yogurt for a slightly tangier taste.
• Sprinkle a little turbinado sugar on top before baking for a crunchy finish.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat in a microwave for about 20 seconds or until warm.

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 in the batter without thawing. This helps prevent the muffins from becoming too wet or discolored.

How do I prevent the cream cheese filling from leaking out?

Be sure to add the cream cheese filling in the center and cover it completely with muffin batter before baking. The thick batter helps seal the filling inside during baking.

Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.6 from 69 reviews

These Delicious Blueberry Cream Cheese Muffins combine moist, tender muffin batter bursting with fresh blueberries and a rich, creamy cheese filling. Perfect for breakfast or a sweet snack, these muffins offer a delightful balance of sweet and tangy flavors with a soft, fluffy texture.

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

Ingredients

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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
• 1/2 cup Sour Cream

Add-ins & Filling

• 1 cup Fresh Blueberries
• 4 oz Cream Cheese, softened
• 1 tablespoon Granulated Sugar (for cream cheese filling)

Instructions

1. Preheat and Prepare: 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 all-purpose flour, granulated sugar, baking powder, and salt to evenly combine all dry components.
3. Cream Wet Ingredients: In a separate bowl, beat the softened unsalted butter together with sugar until creamy and smooth. Add eggs one at a time, beating well after each addition, then mix in sour cream until the batter is smooth and homogenous.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix; just fold until combined to keep the muffins tender.
5. Add Blueberries and Prepare Filling: Gently fold fresh blueberries into the batter to distribute them evenly without breaking. In a small bowl, mix the softened cream cheese with one tablespoon of sugar until smooth and creamy.
6. Assemble Muffins: Spoon the muffin batter evenly into each muffin cup about halfway. Add a dollop of the sweetened cream cheese filling on top of the batter in each cup, then cover with remaining batter to enclose the cheese filling.
7. Bake: Bake the muffins in the preheated oven for 20-25 minutes or until golden brown on top and a toothpick inserted into the muffin (not the cheese part) comes out clean. Allow the muffins to cool slightly before serving.

Notes

• Use fresh blueberries for best texture and flavor; frozen blueberries can be used but may cause the batter to turn blue.
• Do not overmix the batter to avoid dense muffins.
• Ensure cream cheese is softened for easy mixing and smooth filling.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These muffins can be frozen for up to 2 months; thaw at room temperature before serving.

Keywords: blueberry muffins, cream cheese muffins, breakfast muffins, blueberry cream cheese recipe, moist muffins