Blueberry Cream Cheese Muffins Recipe

Introduction

These delicious blueberry cream cheese muffins are a perfect combination of sweet, tangy, and fluffy. bursting with fresh blueberries and creamy cheese swirls, they make a delightful treat for breakfast or a snack any time of day.

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 1/2 cups 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 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. Be careful not to over-mix 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 of sugar until smooth.
6. Step 6: Spoon a portion of muffin batter into each muffin cup. Add a dollop of the cream cheese mixture on top, then cover with more batter.
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 cool slightly before serving.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
• Use frozen blueberries if fresh are not available; do not thaw before folding into batter.
• Try swapping sour cream with Greek yogurt for a tangier taste and added moisture.
• To make these muffins dairy-free, substitute butter with coconut oil and use dairy-free cream cheese.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to enjoy warm muffins.

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. Do not thaw them before adding to the batter to prevent the muffins from turning blue and to avoid extra moisture.

How do I prevent the cream cheese filling from sinking to the bottom?

Adding the cream cheese filling in the middle layer of the batter, as described, helps keep it evenly distributed. Also, ensure the cream cheese mixture is thick and not too runny.

Blueberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

These Delicious Blueberry Cream Cheese Muffins are a delightful treat combining moist, tender muffins bursting with fresh blueberries and a luscious cream cheese filling. Perfect for breakfast or a sweet snack, these muffins offer a perfect balance of sweet and tangy flavors with a tender crumb baked to golden perfection.

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

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1 cup fresh blueberries

Cream Cheese Filling

• 4 oz cream cheese, softened
• 1 tablespoon granulated sugar

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of the leavening agents.
3. Prepare Wet Mixture: In a separate bowl, beat the softened unsalted butter and sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the sour cream until the mixture is smooth and well combined.
4. Combine Batter: Gradually fold the dry ingredient mixture into the wet ingredients carefully, taking care not to over-mix the batter to keep the muffins tender and light.
5. Add Blueberries: Gently fold in the fresh blueberries, distributing them evenly throughout the batter without crushing them.
6. Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese with 1 tablespoon of granulated sugar until smooth and creamy.
7. Assemble Muffins: Spoon a portion of muffin batter into each muffin cup, add a dollop of the cream cheese filling on top, then cover with more muffin batter to enclose the filling.
8. Bake: Bake the muffins in the preheated oven for 20-25 minutes or until they are golden brown and a toothpick inserted into the muffin (avoiding filling) comes out clean.
9. Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

• Do not over-mix the batter after adding dry ingredients to keep muffins tender.
• Fresh blueberries are preferred to avoid excess moisture, but frozen can be used if thawed and drained.
• Ensure cream cheese and butter are softened to room temperature for easier mixing.
• For extra flavor, you can sprinkle raw sugar on top before baking for a crunchy topping.
• Leftover muffins store well in an airtight container at room temperature for up to 2 days or can be frozen for up to 3 months.

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