These blueberry muffins are super moist and packed with yummy cream cheese goodness! They’re sweet, fluffy, and filled with juicy berries that burst with flavor in every bite.
Honestly, they’re such a treat for breakfast or a snack. I can never eat just one! 😋 Pair them with a cup of coffee, and you’ve got the perfect cozy moment.
Key Ingredients & Substitutions
All-purpose flour: Essential for the muffin structure, but you can replace it with whole wheat flour for a healthier twist or use gluten-free flour if you’re avoiding gluten.
Granulated sugar: Regular sugar keeps them sweet and moist. If you want it less sweet, consider using coconut sugar or honey, but adjust the liquid in the recipe.
Fresh blueberries: Fresh berries are best for flavor and texture. If they’re out of season, frozen blueberries work too; just don’t thaw them before adding to avoid mushiness!
Cream cheese: This gives a rich, tangy filling. If you’re dairy-free, try a vegan cream cheese or even mascarpone, which is slightly sweeter.
Lemon zest: It brightens the flavor of the cream cheese filling. If you don’t have lemons on hand, orange zest can be a lovely alternative!
How Do I Ensure My Muffins Stay Moist?
Keeping your muffins moist is key to their deliciousness. Here are a few tips:
- Don’t overmix: When combining wet and dry ingredients, mix gently until just combined. Overmixing can make them tough.
- Check doneness: Keep an eye on baking time. Muffins are done when a toothpick comes out clean, but be careful not to dry them out.
- Cool properly: Allow them to cool in the pan for a few minutes before transferring to a wire rack. This helps them set without getting soggy.
- Storage: Store muffins in an airtight container at room temperature. You can also freeze them for later, just let them cool completely first!
Deliciously Moist Muffins with Blueberry and Cream Cheese Delight
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup milk
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Optional Crumb Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tbsp cold unsalted butter, cubed
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After baking, allow some time for cooling before serving. In total, you’ll need about 40-50 minutes to create these delightful muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or give it a good grease to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This will be the base for your muffins!
3. Combine Wet Ingredients:
In a separate bowl, mix the melted butter, milk, eggs, and vanilla extract. Stir well until everything is nicely blended.
4. Combine Wet and Dry Mixtures:
Gently pour the wet ingredients into the dry mixture. Stir with a spatula or spoon until just combined. It’s okay if the batter is a little lumpy—don’t overmix!
5. Add Blueberries:
Now it’s time to gently fold in the blueberries. Be careful not to mash them as you mix!
6. Prepare Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese with 1/4 cup of sugar, lemon zest, and 1/2 tsp of vanilla extract until it’s smooth and creamy. This sweet filling is what makes the muffins special!
7. Optional Crumb Topping:
If you’d like a crumb topping, combine the flour and brown sugar in a small bowl. Cut in the cold butter using a fork or pastry cutter until the mixture looks like coarse crumbs.
8. Fill Muffin Cups:
Start by spooning about half of the muffin batter into each muffin cup. It should fill them about halfway.
9. Add Cream Cheese Filling:
Place about 1 tablespoon of the cream cheese filling on top of the muffin batter in each cup.
10. Top with Remaining Batter:
Carefully cover the cream cheese filling with the rest of the muffin batter, dividing it evenly between the cups.
11. Sprinkle Crumb Topping (if using):
If you made the optional crumb topping, sprinkle it over each muffin now!
12. Bake:
Pop the muffin tin into the oven and bake for 20-25 minutes. They’re ready when the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
13. Cool and Remove:
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
14. Serve and Enjoy:
Your muffins are now ready! Serve them warm or at room temperature. Enjoy the moist, berry-filled goodness and the creamy surprise inside!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work well in this recipe. Just be sure not to thaw them before adding to the batter to prevent them from getting too mushy.
How Can I Make These Muffins Healthier?
You can substitute whole wheat flour for half of the all-purpose flour for added fiber. Additionally, consider reducing the sugar slightly or using a natural sweetener like maple syrup.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they freeze well—just wrap them individually in plastic wrap and place them in a freezer bag!
Can I Prepare the Batter in Advance?
While it’s best to bake the muffins right after mixing the batter for the best texture, you can prepare the dry ingredients ahead of time. Just combine them in a bowl and store them covered until you’re ready to mix in the wet ingredients.
