Delicious Blueberry Cream Cheese Muffins to Bake at Home

Introduction

Blueberry cream cheese muffins are a delightful treat that combines the tartness of fresh blueberries with the rich, creamy texture of cream cheese. These muffins are perfect for breakfast, brunch, or a sweet snack any time of the day. With a golden-brown exterior and a soft, moist interior, each bite is a burst of flavor that will leave you wanting more.

Making these muffins at home is not only rewarding but also allows you to control the ingredients for a fresher taste. Whether you're using fresh or frozen blueberries, the end result is sure to impress. The addition of cream cheese adds a delicious twist, elevating the standard muffin to something truly special.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 4 ounces cream cheese, softened

Directions & Preparation

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
3. In a separate bowl, mix the melted butter, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
5. Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. In another bowl, beat the softened cream cheese until smooth and creamy.
7. Spoon a small amount of muffin batter into each muffin cup, filling them about halfway.
8. Add a teaspoon of the cream cheese mixture on top of the batter in each cup, then cover with more muffin batter until the cups are about 3/4 full.
9. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

FAQs

What if my muffins don't rise properly?

Ensure your baking soda is fresh and not expired, as old leavening agents can affect the rise.

Can I use other fruits instead of blueberries?

Yes, feel free to substitute with raspberries, chopped strawberries, or even diced peaches.

Why is my cream cheese mixture lumpy?

Make sure the cream cheese is at room temperature before mixing it, which helps achieve a smoother texture.

What should I do if my muffins are too dry?

Check your oven temperature and baking time; overbaking can lead to dry muffins. Consider adding a bit more milk or butter next time.

Can I make these muffins mini-sized?

Absolutely! Just reduce the baking time to about 12-15 minutes and keep an eye on them.

Is there a way to make the muffins less sweet?

You can reduce the sugar to half a cup if you prefer a less sweet muffin.

Conclusion

Blueberry cream cheese muffins are a wonderful way to enjoy the flavors of summer any time of the year. Their versatile nature makes them ideal for various occasions, whether served fresh from the oven or enjoyed later in the day.

Baking these muffins provides an excellent opportunity to experiment with flavors and ingredients. Enjoy the process, and savor each delicious bite.

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Delicious Blueberry Cream Cheese Muffins to Bake at Home

Make Blueberry Cream Cheese Muffins with clear steps, pantry staples, and flexible swaps.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter melted
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 4 ounces cream cheese softened

Instructions

• Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
• In a separate bowl, mix the melted butter, milk, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
• Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
• In another bowl, beat the softened cream cheese until smooth and creamy.
• Spoon a small amount of muffin batter into each muffin cup, filling them about halfway.
• Add a teaspoon of the cream cheese mixture on top of the batter in each cup, then cover with more muffin batter until the cups are about 3/4 full.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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