Get ready to indulge in the ultimate breakfast delicacy with our Blueberry Cream Cheese Muffins recipe. These muffins are the perfect combination of sweet and tangy, with a rich cream cheese filling that takes them to the next level. If you’re a fan of baking with blueberries, this recipe is a must-try.
In this article, we’ll guide you through everything you need to know about making these homemade muffins. From preparing the batter to creating the cream cheese swirl, we’ll provide easy-to-follow instructions that will help you achieve a moist and fluffy texture every time. Get ready to impress your family and friends with the best blueberry muffins they’ve ever tasted.
Key Takeaways:
- Our Blueberry Cream Cheese Muffins are the perfect breakfast delicacy, packed with tangy blueberry flavor and creamy filling.
- With our step-by-step guide, making these homemade muffins is easy and hassle-free.
- Our recipe provides a moist and fluffy texture that is sure to impress your taste buds.
- Baking with blueberries adds a burst of healthy antioxidants to your diet.
- The cream cheese swirl takes these muffins to the next level, making them a crowd-pleasing treat for any occasion.
Ingredients and Instructions for Blueberry Cream Cheese Muffins
If you’re looking for an easy blueberry muffin recipe that will impress your friends and family, look no further! These delicious muffins are perfect for breakfast or as a sweet treat any time of day. Follow these easy homemade muffins steps, and you’ll have moist and fluffy muffins in no time.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 4 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1 egg yolk
Instructions:
- Preheat the oven to 375°F. Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, egg, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients, and stir until just combined.
- Gently fold in the blueberries.
- In a small bowl, beat together the cream cheese, sugar, and egg yolk until smooth.
- Spoon the muffin batter evenly into the prepared muffin cups, filling them halfway.
- Drop a heaping teaspoonful of the cream cheese mixture on top of the batter in each muffin cup.
- Cover the cream cheese with the remaining muffin batter, filling the muffin cups about 3/4 full.
- Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your moist and fluffy blueberry cream cheese muffins for breakfast, as a snack, or anytime you need a delicious treat!
Thank you for taking the time to explore our irresistible Blueberry Cream Cheese Muffins recipe. We hope that our step-by-step guide has made it easy for you to create these delicious muffins at home.
These cream cheese-filled muffins are truly a breakfast delicacy that can also be enjoyed as a sweet treat throughout the day. The moist and fluffy texture combined with the burst of tangy blueberry goodness makes them the best blueberry muffins you’ll ever taste.
So, gather your ingredients and get ready to indulge in these cream cheese-filled muffins. We are confident that they will become a new favorite in your household!
FAQ
Can I use frozen blueberries instead of fresh ones in this recipe?
Yes, you can use frozen blueberries in this recipe. However, make sure to thaw them and pat them dry before adding them to the batter. This will prevent excess moisture and ensure the muffins bake evenly.
How do I store the leftover Blueberry Cream Cheese Muffins?
To store the leftover muffins, place them in an airtight container or zip-top bag and keep them at room temperature for up to 2 days. If you want to extend their shelf life, you can refrigerate them for up to 5 days. To enjoy them warm again, simply reheat them in the microwave for a few seconds.
Can I substitute the cream cheese filling with another ingredient?
Yes, if you prefer not to use cream cheese, you can substitute it with a different filling. Some delicious alternatives include lemon curd, raspberry jam, or Nutella. Feel free to experiment and find your favorite flavor combination!
Can I make these muffins ahead of time?
Absolutely! These muffins can be prepared ahead of time and stored in the refrigerator before baking. Simply cover the muffin tin with plastic wrap and place it in the fridge overnight. When you’re ready to bake them, let them sit at room temperature for a few minutes before putting them in the oven.
Can I double the recipe to make more muffins?
Yes, you can easily double the recipe to make a larger batch of muffins. Just make sure you have a bigger muffin tin or multiple tins available. Adjust the baking time accordingly, as larger muffins may take a bit longer to cook through.
Blueberry Cream Cheese Muffins recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter melted
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 4 oz cream cheese softened
- 3 tbsp granulated sugar
- 1 egg yolk
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, egg, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients, and stir until just combined.
- Gently fold in the blueberries.
- In a small bowl, beat together the cream cheese, sugar, and egg yolk until smooth.
- Spoon the muffin batter evenly into the prepared muffin cups, filling them halfway.
- Drop a heaping teaspoonful of the cream cheese mixture on top of the batter in each muffin cup.
- Cover the cream cheese with the remaining muffin batter, filling the muffin cups about 3/4 full.
- Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Leave a Reply