These Easy Blueberry Cream Cheese Muffins are a treat! They are soft and fluffy, filled with juicy blueberries and a creamy surprise from the cheese. Perfect for breakfast or a snack!
Honestly, who can resist that sweet cream cheese goodness in the center? I love waking up to the smell of these muffins baking. They have a way of brightening up my day! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins, giving them structure. You can use whole wheat flour for a healthier twist, but it may make the muffins denser.
Butter: Unsalted butter is best, giving you control over salt. If you need to replace it, use vegetable oil or coconut oil. Just note that they’ll change the texture slightly.
Blueberries: Fresh blueberries give a juicy burst, but frozen blueberries work too—just toss them in flour to prevent clumping. If you’re out of blueberries, try raspberries or chopped strawberries for a sweet change.
Cream Cheese: Essential for that rich filling, but if you’re dairy-free, use a vegan cream cheese alternative. It won’t taste exactly the same, but still delicious!
How Do You Get the Perfect Cream Cheese Filling?
The cream cheese filling is key to making these muffins special. To achieve a smooth texture without lumps, here’s what to do:
- Make sure your cream cheese is at room temperature. This helps it blend easily. You can cut it into small pieces before mixing if it’s still cold.
- Beat it with the sugar and vanilla until smooth—this should only take a minute or two. Don’t rush this step; a smooth mix prevents any awkward clumps in your muffins.
What’s the Secret for a Good Crumb Topping?
A crumb topping adds a nice crunch! Here’s how to get it just right:
- Start with cold butter, chopped into small cubes. This helps create that crumbly texture.
- Use a pastry cutter or your fingertips to work the butter into the flour and sugar until you see pea-sized pieces. Avoid over-mixing; it’s okay to see some chunks!
Now you’re all set to make these delicious muffins! Enjoy the process and the tasty results!
Easy Blueberry Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or milk with 1 tbsp vinegar/lemon juice)
- 1 1/2 cups fresh blueberries
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, cold and cut into small pieces
- Optional: 1/4 cup chopped nuts (e.g., walnuts or pecans)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk
How Much Time Will You Need?
This delightful muffin recipe will take around 15 minutes to prep and about 20-25 minutes to bake. Plus, don’t forget to let them cool for a bit before enjoying! In total, you’ll be looking at about 45 minutes from start to finish. Simple and quick, right?
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 350°F (175°C). This ensures your muffins bake evenly. Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the flour.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is important for giving your muffins a good texture!
4. Add Eggs and Flavorings:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to add delicious flavor.
5. Mix Wet and Dry Ingredients:
Now, alternately add the dry ingredients and buttermilk to the butter mixture. Start with the dry ingredients and end with dry. Mix just until combined; be careful not to overmix as this can make the muffins tough.
6. Fold in Blueberries:
Gently fold in those lovely fresh blueberries. You want them to be evenly dispersed without breaking them apart.
7. Make the Cream Cheese Filling:
In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until it’s smooth and creamy. This is the delicious surprise inside your muffins!
8. Prepare the Crumb Topping:
In another bowl, combine the flour, sugar, and cold butter pieces. Use a pastry cutter or your fingers to blend until the mixture is crumbly. If you’d like, stir in some chopped nuts for extra crunch.
9. Assemble the Muffins:
Fill each muffin cup about halfway with the muffin batter. Add approximately 1 tablespoon of the cream cheese mixture in the center of each, then cover with more muffin batter until they’re about 3/4 full.
10. Add Crumb Topping:
Sprinkle the crumb topping generously over each muffin to create that delicious crunchy layer on top.
11. Bake:
Pop your muffin tin into the preheated oven and bake for 20-25 minutes. To test if they’re done, insert a toothpick near the side of a muffin (not through the cream cheese center) and ensure it comes out clean.
12. Optional Glaze:
If you want to add a little sweetness on top, mix together the powdered sugar and milk to create a glaze. Drizzle it over the cooled muffins for a lovely finish!
13. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your soft, moist muffins bursting with juicy blueberries and that creamy cheesecake center topped with delicious crumbly streusel!
Happy baking! 🎉
FAQ for Easy Blueberry Cream Cheese Muffins
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work perfectly fine. Just be sure to toss them in a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the batter and cream cheese filling a day in advance and store them covered in the fridge. Bake the muffins fresh the next day, or you can bake them in advance and reheat them in the microwave for a quick snack.
What If I Don’t Have Buttermilk?
You can easily make a buttermilk substitute! Just combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes to thicken before using it in the recipe.
