These blueberry muffins are fluffy and packed with juicy berries and creamy cheese. They’re perfect for breakfast or a sweet snack anytime!
I love how the cream cheese adds a rich flavor that makes these muffins extra special. Trust me, one is never enough—you’ll want to share, or maybe not! 😋
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins, giving them structure. If you need a gluten-free option, you can substitute with a 1:1 gluten-free flour blend.
Sugar: Granulated sugar sweetens the muffins. You can replace it with coconut sugar for a lower glycemic option or use a sugar substitute like Stevia.
Butter: Unsalted butter adds moisture and richness. If you’re looking for a dairy-free option, coconut oil or a vegan butter can work well.
Eggs: They help bind the ingredients together. If you’re vegan, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Blueberries: Fresh blueberries give a burst of flavor. Frozen blueberries can be used in a pinch—just don’t thaw them beforehand to avoid mushiness.
Cream cheese: This adds a creamy and tangy filling. Neufchâtel cheese is a lighter alternative that works just as well.
How Do I Ensure My Muffins Rise and Are Fluffy?
To make sure your muffins are light and fluffy, here’s what to keep in mind:
- Don’t overmix: Once you add the wet ingredients to the dry, mix until just combined. Overmixing can lead to tough muffins.
- Fresh ingredients: Use fresh baking powder and check your flour for any clumps. Fresh ingredients help in proper rising.
- Egg temperature: Make sure your eggs are at room temperature, as they mix more evenly into the batter.
- Oven temperature: Preheat your oven to the correct temperature. An oven thermometer can help ensure accuracy.
Following these tips will give you the best chance for muffins that rise beautifully and are wonderfully moist!
Deliciously Moist Muffins with Blueberry and Cream Cheese Delight
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and diced
- 1/2 teaspoon ground cinnamon
For Serving:
- Fresh blueberries
- Optional drizzle: vanilla glaze or cream cheese glaze (mix powdered sugar and a little cream cheese with milk or lemon juice)
How Much Time Will You Need?
This delicious muffin recipe takes about 15 minutes of prep time and 25-30 minutes of baking time, so you’ll be enjoying these delightful treats in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your muffins will bake evenly. Line a muffin tin with paper liners or give it a light grease to prevent sticking.
2. Prepare the Streusel Topping:
In a small bowl, combine the flour, brown sugar, and ground cinnamon. Add the cold, diced butter and use a pastry cutter or forks to mix until everything resembles coarse crumbs. Set it aside for now—it’ll be the sweet, crunchy topping!
3. Make the Cream Cheese Filling:
In a medium bowl, combine the softened cream cheese, sugar, egg, and vanilla extract. Beat them together until it’s smooth and creamy. This creamy filling will be a delicious surprise inside each muffin!
4. Prepare the Muffin Batter:
In a large bowl, whisk together the flour, sugar, salt, and baking powder. In another bowl, mix the melted butter, egg, milk, and vanilla extract until fully combined. This mixture is going to bring moisture to your muffins.
5. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Gently mix everything together until just combined—don’t overmix! Finally, fold in the fresh blueberries gently so they don’t crush.
6. Assemble the Muffins:
Take your prepared muffin tin and spoon a small amount of muffin batter into each cup—about 1/3 full. Next, add a generous spoonful of the cream cheese filling in the center of each. Top off each cup with more muffin batter, filling to about 2/3 full.
7. Add the Streusel Topping:
Take the streusel mixture and sprinkle it evenly over the muffin tops. This will give your muffins a lovely crunch!
8. Bake:
Place the muffin tin in the oven and bake for about 25-30 minutes. To check for doneness, insert a toothpick into the edge of a muffin (avoid the cream cheese filling) and see if it comes out clean. The tops should look golden brown.
9. Cool the Muffins:
Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling process helps them set up perfectly.
10. Serve and Enjoy:
When ready to serve, you can drizzle some vanilla or cream cheese glaze over the muffins if you like! Don’t forget to top each one with a fresh blueberry for a pop of color and flavor. Enjoy these moist, fluffy muffins with their delightful cream cheese surprise!
These muffins are perfect for breakfast or as a sweet treat throughout the day. Treat yourself and your loved ones!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! You can use frozen blueberries, but don’t thaw them before adding them to the batter. Just fold them in directly to prevent them from bleeding into the batter and making it purple.
How Can I Make This Recipe Healthier?
You can substitute some or all of the all-purpose flour with whole wheat flour for added fiber. Greek yogurt can replace some of the butter or cream cheese to reduce fat while still keeping that creamy texture. Additionally, reducing the sugar by a third can help without sacrificing flavor.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them wrapped tightly in plastic wrap and then placed in a zip-top bag for up to 3 months. Just thaw them at room temperature or warm them in the microwave when ready to eat.
Can I Make These Muffins Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 flour blend. Make sure to check that your baking powder is also gluten-free. This will give you a similar texture without the gluten.
