Looking for a deliciously indulgent treat that combines the tartness of blueberries with the creamy richness of cream cheese? Look no further than these Blueberry Cream Cheese Muffins. Perfect for breakfast, brunch, or a mid-day snack, these muffins are sure to become a family favorite.
Ingredients
- For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. - Combine Wet Ingredients:
In another bowl, mix together the milk, vegetable oil, egg, and vanilla extract. - Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries. - Prepare Cream Cheese Filling:
In a small bowl, beat together the cream cheese, sugar, egg yolk, and vanilla extract until smooth. - Assemble Muffins:
Spoon a small amount of muffin batter into each muffin cup. Add a dollop of cream cheese filling on top, then cover with more muffin batter, filling each cup about ¾ full. - Bake:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve:
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love These Blueberry Cream Cheese Muffins
These Blueberry Cream Cheese Muffins are not just another baked good. They combine the juicy burst of blueberries with a rich and creamy cream cheese filling, creating a delightful contrast in every bite. The combination of flavors and textures makes them perfect for any occasion. Whether you’re hosting a brunch, looking for a quick breakfast, or simply want a sweet treat, these muffins are sure to satisfy your cravings.
Tips for Perfect Muffins
- Use Fresh Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent the batter from turning blue.
- Avoid Overmixing: Mix the batter until just combined to ensure your muffins are tender and not dense.
- Check for Doneness: Ovens can vary, so start checking your muffins a few minutes before the recommended bake time.
Certainly! Here are some detailed serving and storage tips for Blueberry Cream Cheese Muffins:
Serving and Storage Tips for Blueberry Cream Cheese Muffins
Serving Tips:
- Warm or Room Temperature: These muffins are delicious either warm or at room temperature. For a freshly baked experience, warm them in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.
- Pairing Suggestions: Serve these muffins with a cup of coffee, tea, or a glass of milk. They also pair wonderfully with a side of fresh fruit or yogurt for a balanced breakfast or snack.
- Presentation: For a special touch, dust the tops with a little powdered sugar or drizzle with a simple glaze made from powdered sugar and milk. Garnish with a few fresh blueberries for a visually appealing presentation.
Storage Tips:
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. This will keep them fresh and moist.
- Refrigeration: If you prefer, you can store muffins in the refrigerator for up to a week. Be sure to place them in an airtight container to prevent them from drying out.
- Freezing: For longer storage, freeze the muffins. Place them in a resealable plastic bag or an airtight container and freeze for up to 3 months. To reheat, thaw at room temperature or warm them in the microwave or oven.
- Avoid Over-Storing: To maintain the best texture and flavor, avoid storing muffins for too long. If you anticipate having leftovers, consider freezing them to enjoy at a later time.
By following these serving and storage tips, you can ensure your Blueberry Cream Cheese Muffins stay delicious and fresh, ready to be enjoyed whenever you crave a tasty treat!
1. Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Simply fold them into the batter without thawing to prevent the color from bleeding into the muffins. Be cautious not to overmix the batter, as this can lead to a denser texture.
2. How can I make these muffins dairy-free?
To make dairy-free Blueberry Cream Cheese Muffins, substitute the cream cheese with a dairy-free alternative such as cashew cheese or coconut-based cream cheese. Use almond milk or any other plant-based milk in place of regular milk. Ensure that the vegetable oil used is also dairy-free.
3. How can I prevent the cream cheese filling from sinking to the bottom?
To keep the cream cheese filling from sinking, start by placing a small amount of muffin batter in each cup, then add the cream cheese filling, and finally top with more batter. This technique helps anchor the filling and prevents it from settling at the bottom.
4. Can I make these muffins ahead of time?
Absolutely! You can prepare and bake the muffins a day or two in advance. Store them in an airtight container at room temperature. For longer storage, freeze them and reheat as needed. Thaw and warm in the microwave or oven before serving for the best taste and texture.