These muffins are soft, sweet, and packed with juicy blueberries and creamy cheese goodness. Each bite feels like a little hug on a plate!
Honestly, who can resist the charm of warm muffins fresh out of the oven? I love enjoying them with a cup of coffee. It’s the perfect morning treat!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I find that using a mix helps maintain texture and moisture.
Blueberries: Fresh blueberries add natural sweetness and moisture. If they’re out of season, frozen blueberries work well too. Just toss them in a little flour to prevent them from sinking in the batter.
Cream Cheese: This provides a rich, creamy center. If you’re after a lighter option, you can substitute Neufchâtel cheese. Dairy-free cream cheese is also a good alternative if you have dietary restrictions.
Butter: I like using unsalted butter to control the salt level in my muffins. In a pinch, you can use vegetable oil or coconut oil, but the flavor might change a bit.
What’s the Best Way to Fold in Blueberries Without Making a Mess?
Gently folding in blueberries is key to keeping your muffins moist and intact. Here’s how to do it right:
- After mixing your batter, use a spatula to lift and fold the batter over the blueberries gently.
- Turn your bowl a quarter turn with each fold, making sure not to mash the blueberries.
- Stop folding as soon as the berries are evenly distributed – over-mixing leads to stained batter and tough muffins!
This method keeps the blueberries intact and ensures each muffin has pockets of fruit that burst with flavor when you take a bite!
Deliciously Moist Muffins with Blueberry and Cream Cheese Delight
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups fresh blueberries (plus extra for garnish)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
How Much Time Will You Need?
This delightful muffin recipe takes about 15 minutes to prep and about 20-22 minutes to bake. Once baked, let them cool for a little while before serving. Overall, you can enjoy these tasty muffins in less than an hour!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Pan:
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners to make it easier to remove the muffins once baked.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures everything is evenly mixed before adding it to the wet ingredients.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the teaspoon of vanilla extract until everything is combined.
5. Mix in the Dry Ingredients and Milk:
Start adding the dry ingredient mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. We want to keep the muffins light, so don’t over-mix!
6. Fold in the Blueberries:
Gently fold in the fresh blueberries using a spatula. Be careful not to mash them – we want those juicy bursts of flavor in every muffin!
7. Prepare the Cream Cheese Filling:
In a separate bowl, blend the softened cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. This will be your luscious filling!
8. Make the Crumble Topping:
In a small bowl, combine the 1/2 cup of flour and 1/4 cup of sugar. Add the cold cubed butter, and using a pastry cutter or a fork, mix until the mixture resembles coarse crumbs.
9. Assemble the Muffins:
Fill each muffin liner about halfway with muffin batter. Spoon about 1 tablespoon of the cream cheese filling into the center, then cover with more batter until they are filled about 3/4 full.
10. Add the Crumble Topping:
Sprinkle the crumble topping generously over each muffin for that delightful crunch on top.
11. Bake:
Place the muffin pan in the oven and bake for 18-22 minutes or until a toothpick inserted into the edge of a muffin comes out clean. The tops should be lightly golden brown.
12. Cool and Enjoy:
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Don’t forget to garnish with extra fresh blueberries on top!
Enjoy these tender, moist muffins bursting with juicy blueberries and a rich cream cheese center, all wrapped in a delightful crumb topping. Perfect for breakfast, brunch, or a special treat any time of day!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work well in this recipe. Just toss them in a little flour to prevent them from sinking to the bottom during baking, and there’s no need to thaw before using.
Can I Make These Muffins Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum for the best texture.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them; just wrap them tightly in plastic wrap and place them in a freezer bag. They’ll last up to 3 months!
What Can I Substitute for Cream Cheese?
If you want a lighter option, you can use Neufchâtel cheese. For a dairy-free version, try using a plant-based cream cheese substitute, which will provide a similar texture and flavor!