Delicious Cream Cheese Blueberry Muffins Recipe
Delicious Cream Cheese Blueberry Muffins Recipe
There’s nothing quite like the combination of tangy cream cheese and sweet, juicy blueberries in a soft, moist muffin. These Cream Cheese Blueberry Muffins are the perfect treat for breakfast, brunch, or even dessert. With a tender crumb and bursts of berry flavor, they’re sure to become a favorite in your household.
If you love blueberry muffins, you might also enjoy our Ultimate Guide to Bakery Style Blueberry Muffins for more inspiration.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. Prepare the Muffin Batter
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, mix the vegetable oil, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
3. Fold in the Blueberries
Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
4. Prepare the Cream Cheese Filling
In a small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
5. Assemble the Muffins
Fill each muffin cup about halfway with the batter. Add a spoonful of the cream cheese mixture to the center of each muffin. Top with the remaining batter, ensuring the cream cheese is covered.
6. Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
- Room Temperature Ingredients: Ensure your cream cheese and egg are at room temperature for a smoother batter.
- Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
For more delicious muffin recipes, check out our Easy Moist Lemon Blueberry Muffins.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the color from bleeding.
Can I substitute the cream cheese?
While cream cheese adds a tangy flavor, you can substitute it with Greek yogurt or mascarpone cheese for a similar texture.
How do I make these muffins gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour. Ensure all other ingredients are certified gluten-free.
These Cream Cheese Blueberry Muffins are a delightful treat that combines the richness of cream cheese with the sweetness of blueberries. Perfect for any time of day, they’re sure to impress your family and friends. Enjoy!
Delicious Cream Cheese Blueberry Muffins Recipe
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, mix the vegetable oil, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
- In a small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Fill each muffin cup about halfway with the batter. Add a spoonful of the cream cheese mixture to the center of each muffin. Top with the remaining batter, ensuring the cream cheese is covered.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
