Blueberry Cream Cheese Muffins Recipe

Introduction

These Delicious Blueberry Cream Cheese Muffins offer a perfect balance of tart berries and rich, creamy filling. Soft and moist, they make a delightful breakfast or snack any time of day.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1 cup 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 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, being careful not to over-mix.
5. Step 5: Gently fold in the fresh blueberries. In a small bowl, mix the softened cream cheese with one tablespoon of sugar until smooth.
6. Step 6: Spoon a portion of muffin batter into each cup, add a dollop of the cream cheese filling, and then top with more batter to cover.
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. Allow to cool slightly before serving.

Tips & Variations

• Use frozen blueberries if fresh are unavailable, but do not thaw them to prevent the batter from turning purple.
• Try adding lemon zest to the batter for a refreshing citrus note.
• If you prefer a dairy-free option, substitute sour cream with coconut yogurt 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 2 months. Reheat at 350°F (175°C) for 5-7 minutes from frozen for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly from the freezer without thawing to keep the batter from becoming discolored. Gently fold them into the batter as directed.

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

Adding the cream cheese filling in dollops between layers of muffin batter helps keep it suspended. Avoid stirring it into the batter and bake promptly to maintain its texture.

Blueberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.6 from 329 reviews

These delicious blueberry cream cheese muffins combine the sweetness of fresh blueberries with the rich tanginess of creamy cheese, all wrapped in a tender, buttery muffin. Perfect for breakfast or a delightful snack, these muffins bake to a golden brown with a soft, moist crumb that melts in your mouth.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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 unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1 cup fresh blueberries

Cream Cheese Filling

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

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined, ensuring even distribution of leavening agents and seasoning.
3. Prepare Wet Ingredients: In a separate bowl, beat the softened unsalted butter and sugar together until creamy and light in texture. Add the eggs one at a time, beating well after each addition, then mix in the sour cream until the mixture is smooth and homogenous.
4. Combine Batter: Gradually fold the dry ingredients into the wet mixture gently, taking care not to over-mix to maintain a tender crumb.
5. Add Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed without breaking them up.
6. Make 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, then add a dollop of the cream cheese filling on top. Cover with more muffin batter to fill each cup almost to the top.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Serve: Remove the muffins from the oven and let them cool slightly in the tin before transferring to a wire rack or serving to allow the flavors to set.

Notes

• Make sure the butter and cream cheese are softened to room temperature for easier mixing and a smoother batter.
• Do not over-mix the batter; folding gently helps keep the muffins light and fluffy.
• Fresh blueberries work best, but frozen can be used if fresh are unavailable; just do not thaw before adding to the batter.
• For a dairy-free version, substitute sour cream and cream cheese with plant-based alternatives.
• Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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