Can I use a different type of fruit instead of blueberries?

Yes, you can substitute blueberries with other berries such as raspberries, strawberries, or blackberries. However, keep in mind that different fruits may affect the texture and moisture level of the muffins.

How can I make these muffins dairy-free?

To make dairy-free blueberry cream cheese muffins, substitute the cream cheese with a dairy-free alternative, such as coconut cream cheese, and use non-dairy butter or oil.

Can I freeze blueberry cream cheese muffins?

Yes, these muffins freeze well! Once completely cooled, store them in an airtight container or freezer bag for up to 3 months. To enjoy, simply thaw at room temperature or reheat them in the microwave for a few seconds.

How can I prevent the blueberries from sinking to the bottom of the muffins?

To prevent the blueberries from sinking, toss them in a small amount of flour before folding them into the batter. This helps them stay suspended throughout the muffin.

How do I get a creamy center in my muffins?

To get a creamy center, create a separate cream cheese filling and place a spoonful inside the batter. You can either swirl it through the batter or stuff it in the middle for a surprise bite of creamy goodness.

Blueberry Cream Cheese Muffins

Description

These Blueberry Cream Cheese Muffins are the perfect combination of soft, fluffy muffins with a rich and creamy cheesecake-like filling, bursting with fresh blueberries. The tanginess of cream cheese perfectly complements the natural sweetness of blueberries, creating a delightful treat that’s great for breakfast, snacks, or dessert. Easy to make and absolutely delicious, these muffins will quickly become a household favorite!

Ingredients

Scale

For the Muffin Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh blueberries
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven & Prepare Muffin Tin:

Preheat the oven to 350°F (175°C).
Line a muffin tin with paper liners or lightly grease it with cooking spray.

2. Prepare the Cream Cheese Filling:

In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.

3. Make the Muffin Batter:

In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Stir gently until just combined.
Fold in the fresh blueberries carefully to avoid breaking them.

4. Assemble the Muffins:

Fill each muffin cup about halfway with the batter.
Spoon about a teaspoon of the cream cheese filling on top of each muffin.
Cover with a small amount of batter, ensuring the filling is enclosed.

5. Bake the Muffins:

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

6. Serve & Enjoy:

Enjoy warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

For a Lemon Twist: Add 1 teaspoon of lemon zest to the batter for a fresh citrus flavor.

Using Frozen Blueberries? Do not thaw them before adding to the batter to prevent excess moisture.

Make-Ahead & Freezing: These muffins freeze well! Store in an airtight container and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snack, Dessert
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: ~220 kcal
Fat: ~10g
Carbohydrates: ~30g
Protein: ~4g