Blueberry Cream Cheese Muffins are a delightful treat that perfectly blend the sweetness of fresh blueberries with the rich, creamy texture of cream cheese. These muffins are not just a breakfast option; they are a versatile snack that can brighten up any time of the day. Originating from the classic American muffin tradition, these baked goods have become a beloved staple in many households, often enjoyed with a cup of coffee or tea. The combination of juicy blueberries and velvety cream cheese creates a flavor profile that is both comforting and indulgent.
People adore Blueberry Cream Cheese Muffins for their moist texture and burst of fruity flavor, making them a favorite among both kids and adults. The convenience of whipping up a batch in under an hour means you can easily satisfy your cravings or impress guests at brunch. Whether youre a seasoned baker or a novice in the kitchen, these muffins are sure to become a cherished recipe in your collection. So, lets dive into the world of baking and discover how to create these scrumptious muffins that will leave everyone asking for seconds!
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh blueberries (or frozen, if necessary)
- 1 tablespoon lemon juice (optional, for added flavor)
- 1 tablespoon lemon zest (optional, for added flavor)
- 1/4 cup coarse sugar (for topping, optional)
Preparing the Batter
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
- In a large mixing bowl, combine the dry ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- In a separate bowl, mix the wet ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon lemon juice (optional)
- 1 tablespoon lemon zest (optional)
- Using an electric mixer or a whisk, beat the wet ingredients together until smooth and creamy. Make sure the cream cheese is well incorporated and there are no lumps.
- Gradually add the wet mixture to the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
Cooking Process
- Once the batter is ready, use a large spoon or an ice cream scoop to fill each muffin cup about 2/3 full. This allows room for the muffins to rise without overflowing.
- If desired, sprinkle the tops of the muffins with coarse sugar for a sweet, crunchy topping.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Keep an eye on the muffins during the last few minutes of baking to prevent over-browning. If they are browning too quickly, you can cover them loosely with aluminum foil.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. This helps them set and makes them easier to remove.
- After 5 minutes, transfer the muffins to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
Assembling and Serving
- Once the muffins are completely cooled, you can serve them as is or with a dollop of cream cheese frosting for an extra indulgent treat. To make a simple cream cheese frosting, beat together:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Spread the frosting on top of each muffin or serve it on the side for dipping.
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Conclusion:
In summary, these Blueberry Cream Cheese Muffins are a delightful treat that perfectly balances the sweetness of fresh blueberries with the rich, creamy texture of cream cheese. They are not only easy to make but also incredibly versatile, making them a must-try for any baking enthusiast. Whether you enjoy them for breakfast, as a snack, or even as a dessert, these muffins are sure to impress your family and friends. For serving suggestions, consider pairing these muffins with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness. You can also experiment with variations by adding lemon zest for a citrusy twist or incorporating nuts for added crunch. If you’re feeling adventurous, try substituting the blueberries with raspberries or strawberries to create your own unique flavor combinations. We encourage you to give this recipe a try and experience the deliciousness for yourself. Once you’ve baked your batch of Blueberry Cream Cheese Muffins, we would love to hear about your experience! Share your thoughts, variations, and any tips you may have in the comments below or on social media. Happy baking! Print
Blueberry Cream Cheese Muffins: A Deliciously Moist Recipe Youll Love
- Total Time: 35-37 minutes
- Yield: 12 muffins 1x
Description
Enjoy these fluffy blueberry muffins filled with fresh blueberries and a touch of lemon. Ideal for breakfast or a sweet treat, they’re simple to make and guaranteed to delight!
Ingredients
Scale- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh blueberries (or frozen, if necessary)
- 1 tablespoon lemon juice (optional, for added flavor)
- 1 tablespoon lemon zest (optional, for added flavor)
- 1/4 cup coarse sugar (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the wet ingredients: melted butter, softened cream cheese, eggs, vanilla extract, milk, lemon juice, and lemon zest.
- Using an electric mixer or a whisk, beat the wet ingredients together until smooth and creamy, ensuring the cream cheese is well incorporated.
- Gradually add the wet mixture to the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are okay; do not overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them before adding.
- Use a large spoon or an ice cream scoop to fill each muffin cup about 2/3 full.
- If desired, sprinkle the tops of the muffins with coarse sugar for a sweet, crunchy topping.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Keep an eye on the muffins during the last few minutes of baking to prevent over-browning. Cover loosely with aluminum foil if necessary.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes.
- After 5 minutes, transfer the muffins to a wire rack to cool completely.
- Once cooled, serve the muffins as is or with a dollop of cream cheese frosting. To make the frosting, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract.
- Spread the frosting on top of each muffin or serve it on the side for dipping.
Notes
- For a richer flavor, consider adding a pinch of cinnamon to the dry ingredients.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
