introduction
These Blueberry Cream Cheese Muffins are soft, tangy, and full of fresh berries. They bake up with a light crumb and a creamy center from the cream cheese. If you like simple baked treats with a creamy note, try this creamy Mexican coleslaw as a bright side for a brunch spread.
why make this recipe
Make this recipe when you want an easy, tasty muffin that feels special. The cream cheese adds richness and moisture. Fresh blueberries give a burst of flavor. The recipe uses common ingredients and works for snacks, breakfast, or a quick dessert.
how to make Blueberry Cream Cheese Muffins
Follow the steps below to make these muffins. Work in simple steps and do not overmix the batter. Folding the blueberries last keeps them from breaking and turning the batter purple.
Ingredients :
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Directions :
- Preheat the oven to 375°F (190°C) and line a muffin pan with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, softened cream cheese, heavy cream, eggs, and vanilla extract, mixing until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared muffin pan, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Enjoy!
how to serve Blueberry Cream Cheese Muffins
Serve warm or at room temperature. They pair well with coffee, milk, or tea. For a simple treat, split a muffin and add a small pat of butter. For a sweeter option, top with a light dusting of powdered sugar.
how to store Blueberry Cream Cheese Muffins
Cool the muffins completely before storing. Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
tips to make Blueberry Cream Cheese Muffins
- Do not overmix the batter; stir until just combined.
- Use room-temperature cream cheese so it blends smoothly.
- Toss blueberries in a little flour before folding to help prevent sinking.
- Fill each muffin cup about 2/3 full for even baking.
- Check doneness at 20 minutes to avoid overbaking.
variation (if any)
- Add a lemon zest for a bright citrus note.
- Replace half the blueberries with raspberries or chopped strawberries.
- Sprinkle the tops with coarse sugar before baking for a crunchy top.
- Use frozen blueberries (do not thaw) but add a few extra minutes to baking time.
FAQs
Q: Can I use frozen blueberries instead of fresh?
A: Yes. Use frozen berries without thawing and add a minute or two to the bake time.
Q: Can I make these muffins without heavy cream?
A: You can substitute milk or buttermilk, but the texture will be slightly less rich.
Q: How do I prevent blueberries from sinking?
A: Toss the berries in a tablespoon of flour before folding them into the batter.
Q: Can I bake these as a loaf instead of muffins?
A: Yes. Bake in a greased loaf pan at 350°F (175°C) for about 45-55 minutes, until a toothpick comes out clean.
Blueberry Cream Cheese Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, tangy muffins bursting with fresh blueberries and a creamy center from cream cheese.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin pan with paper liners.
- Mix together the flour, sugar, baking powder, and salt in a large bowl.
- Combine the melted butter, softened cream cheese, heavy cream, eggs, and vanilla extract in another bowl, mixing until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared muffin pan, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Enjoy!
Notes
Serve warm or at room temperature. Pair with coffee or tea for a delightful treat.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
