Start your day with a treat that feels like dessert but is perfectly acceptable for breakfast! These Blueberry Cream Cheese Muffins are a delightful combination of juicy blueberries, tender muffin batter, and a creamy, tangy cream cheese filling. Whether you’re baking for a weekend brunch, a special breakfast, or simply to satisfy your sweet tooth, this recipe is guaranteed to impress. Each bite is packed with a burst of blueberry flavor and a surprise of rich creaminess that makes these muffins irresistible.
Easy Blueberry Cream Cheese Muffins Recipe
Soft, golden muffins studded with fresh blueberries, filled with creamy, tangy cream cheese, and lightly sweetened to perfection—what’s not to love? These muffins are the ideal balance of sweet and tangy, with a light and fluffy texture that pairs perfectly with a cup of coffee or tea. They’re easy to make and even easier to enjoy! Whether you’re baking for yourself or sharing with friends and family, this recipe is a surefire hit.
Why Our Blueberry Cream Cheese Muffins Are the Best
Our Blueberry Cream Cheese Muffins stand out for several reasons:
- Decadent Cream Cheese Filling: A rich, creamy center elevates these muffins from ordinary to extraordinary.
- Bursting with Blueberries: Every bite is packed with sweet, juicy blueberries.
- Easy to Make: This recipe is simple enough for beginners but impressive enough for a special occasion.
- Perfect Texture: Tender, moist muffins with a lightly golden crust.
Ingredients Notes for Blueberry Cream Cheese Muffins
Each ingredient in these Blueberry Cream Cheese Muffins plays a role in creating their delicious flavor and texture.
- 2 cups all-purpose flour: The base of the muffins, providing structure and a soft texture.
- 1/2 cup granulated sugar: Adds the perfect amount of sweetness to the muffins.
- 1 tbsp baking powder: Ensures the muffins rise beautifully.
- 1/2 tsp salt: Balances the sweetness and enhances the flavors.
- 1/4 cup unsalted butter, melted: Adds richness and moisture to the muffins.
- 1 egg: Helps bind the ingredients and creates a light texture.
- 1/2 cup milk: Keeps the muffins moist and tender. Whole milk works best, but any milk will do.
- 1 tsp vanilla extract: Adds warmth and enhances the sweetness.
- 1 1/2 cups fresh blueberries: The star ingredient! Use fresh blueberries for the best results, but frozen will work in a pinch (don’t thaw them).
- 4 oz cream cheese, softened: Creates the rich and tangy filling.
- 3 tbsp granulated sugar: Sweetens the cream cheese filling.
- 1 egg yolk: Adds creaminess and richness to the filling.
Kitchen Tools Needed for Blueberry Cream Cheese Muffins
- Muffin tin
- Paper liners or cooking spray
- Large and medium mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Wire rack
How to Make Blueberry Cream Cheese Muffins
Get ready to bake the most delicious muffins you’ve ever had! Follow these simple steps to make your own Blueberry Cream Cheese Muffins:
1. Preheat the Oven
Set your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
2. Mix the Dry Ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Prepare the Wet Ingredients
In another bowl, whisk together 1/4 cup melted butter, 1 egg, 1/2 cup milk, and 1 tsp vanilla extract.
4. Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to overmix; a few lumps are fine.
5. Add the Blueberries
Gently fold in 1 1/2 cups fresh blueberries, ensuring they’re evenly distributed throughout the batter.
6. Make the Cream Cheese Filling
In a small bowl, beat together 4 oz softened cream cheese, 3 tbsp granulated sugar, and 1 egg yolk until smooth and creamy.
7. Assemble the Muffins
Spoon the muffin batter into the prepared muffin cups, filling each one halfway. Drop a heaping teaspoon of the cream cheese mixture on top of the batter in each cup. Cover the cream cheese with the remaining muffin batter, filling the cups about 3/4 full.
8. Bake the Muffins
Place the muffins in the preheated oven and bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
9. Cool and Serve
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
How to Store Blueberry Cream Cheese Muffins
To store your Blueberry Cream Cheese Muffins, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To reheat, microwave for 10-15 seconds for a warm, fresh-from-the-oven taste. These muffins can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Blueberry Cream Cheese Muffins Variations
Get creative with these delicious variations:
- Add Lemon: Stir 1 tsp of lemon zest into the batter and a squeeze of lemon juice into the cream cheese filling for a zesty twist.
- Use Other Berries: Substitute blueberries with raspberries, blackberries, or chopped strawberries.
- Cinnamon Sugar Topping: Sprinkle a mixture of cinnamon and sugar over the muffins before baking for a sweet, spiced topping.
- Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.
What to Serve With Blueberry Cream Cheese Muffins
Pair these muffins with a steaming cup of coffee, a frothy latte, or a refreshing glass of orange juice for the perfect breakfast or snack. For a special brunch, serve them alongside scrambled eggs, fresh fruit, or a yogurt parfait.
Top Tips for Perfect Blueberry Cream Cheese Muffins
- Don’t Overmix the Batter: Overmixing can make the muffins dense. Stir just until the ingredients are combined.
- Use Fresh Blueberries: Fresh blueberries give the best flavor and texture. If using frozen blueberries, don’t thaw them before adding to the batter.
- Softened Cream Cheese: Make sure the cream cheese is softened for a smooth, creamy filling.
- Fill Muffin Cups Properly: Be careful not to overfill the muffin cups to prevent spilling. Aim for about 3/4 full.
- Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean, they’re done baking!
Helpful Notes
- For an extra indulgent treat, drizzle the muffins with a simple glaze made from powdered sugar and milk.
- These muffins are perfect for meal prep. Make a batch and freeze them for a quick breakfast or snack on busy mornings.
Tips from Well-Known Chefs
Ina Garten: “Always toss blueberries in a bit of flour before folding them into the batter to keep them from sinking to the bottom.
Martha Stewart: “For bakery-style muffins, sprinkle a little sugar on top of the batter before baking to create a crisp, sweet crust.”
Gordon Ramsay: “A pinch of salt in sweet recipes enhances the flavor, so don’t skip it!”
Frequently Asked Questions (FAQ)
Q1: Can I use frozen blueberries?
Yes, frozen blueberries work well. Don’t thaw them before adding to the batter to avoid excess moisture.
Q2: Can I make these muffins ahead of time?
Absolutely! These muffins store well and can even be frozen for later use.
Q3: Can I make mini muffins with this recipe?
Yes! Use a mini muffin tin and adjust the baking time to 10-12 minutes.
Q4: What can I use instead of cream cheese?
You can substitute mascarpone cheese for a similar creamy texture, or leave out the filling for classic blueberry muffins.
Q5: Can I use almond milk instead of regular milk?
Yes, almond milk or any non-dairy milk can be used as a substitute.
These Blueberry Cream Cheese Muffins are the perfect treat to brighten your mornings or satisfy your sweet cravings.
Blueberry Cream Cheese Muffins Recipe
Ingredients
- – 2 cups all-purpose flour
- – 1/2 cup granulated sugar
- – 1 tbsp baking powder
- – 1/2 tsp salt
- – 1/4 cup unsalted butter melted
- – 1 egg
- – 1/2 cup milk
- – 1 tsp vanilla extract
- – 1 1/2 cups fresh blueberries
- – 4 oz cream cheese softened
- – 3 tbsp granulated sugar
- – 1 egg yolk
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, egg, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- In a small bowl, beat together the cream cheese, sugar, and egg yolk until smooth.
- Spoon the muffin batter evenly into the prepared muffin cups, filling them halfway.
- Drop a heaping teaspoonful of the cream cheese mixture on top of the batter in each muffin cup.
- Cover the cream cheese with the remaining muffin batter, filling the muffin cups about 3/4 full.
- Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries. If using frozen blueberries, do not thaw them before adding to the batter.
- To make mixing easier, let the cream cheese soften at room temperature for 30 minutes before preparing the filling.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.