Blueberry Cream Cheese Muffins

If you love homemade muffins, these Blueberry Cream Cheese Muffins are a must-try. They take classic blueberry muffins to the next level with a rich, sweet cream cheese filling that melts into every bite. Perfect for breakfast, brunch, or a sweet afternoon snack, these muffins are soft, moist, and bursting with fresh blueberries. This easy recipe is simple to follow and makes bakery-quality muffins right from your kitchen.

Ingredients

Cream Cheese Filling:

• 4 ounces cream cheese, softened
• ¼ cup (50 g) granulated sugar

Blueberry Muffins:

• 2 cups (250 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 large egg, room temperature and beaten
• ¾ cup (184 g) milk
• ½ cup vegetable oil
• 1 pint blueberries

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Prepare the Cream Cheese Filling: In a medium bowl, use a handheld mixer to blend the softened cream cheese and sugar until smooth and creamy. Set aside.
3. Mix the Muffin Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In another bowl, whisk the beaten egg, milk, and oil. Pour the wet ingredients into the dry ingredients and stir until just moistened. Gently fold in the blueberries.
4. Assemble the Muffins: Fill each muffin cup about halfway with batter. Add about one tablespoon of cream cheese filling into the center, then top with more muffin batter until cups are about ¾ full.
5. Bake: Bake for 30 to 35 minutes or until a toothpick inserted into the muffin comes out with just a few crumbs. Let the muffins cool before serving.

Serving and Storage Tips

Serve your Blueberry Cream Cheese Muffins warm or at room temperature for the best taste and texture. The sweet cream cheese center pairs perfectly with a cup of coffee or tea. To store, place muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days. You can also freeze these muffins for up to 2 months—just wrap each one in plastic wrap and store in a freezer-safe bag. Reheat in the microwave for 15–20 seconds or in a preheated oven at 325°F for about 10 minutes to restore their softness and warmth.

Variations

1. Lemon Blueberry Muffins – Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the batter for a fresh, zesty flavor.
2. Cinnamon Crumb Muffins – Top each muffin with a cinnamon-brown sugar crumble before baking for a bakery-style crunch.
3. Mixed Berry Muffins – Swap blueberries for a blend of raspberries, blackberries, and strawberries for a burst of color and flavor.
4. Lemon Glazed Muffins – Drizzle cooled muffins with a lemon glaze made of powdered sugar and lemon juice for a sweet finish.
5. Chocolate Chip Blueberry Muffins – Add ½ cup of white or milk chocolate chips to the batter for an extra indulgent bite.
6. Streusel Topped Muffins – Combine butter, flour, and brown sugar for a crumbly streusel topping that bakes golden and crispy.
7. Whole Wheat Blueberry Muffins – Replace half of the all-purpose flour with whole wheat flour for a heartier texture.
8. Greek Yogurt Muffins – Replace half the oil with Greek yogurt for a protein-packed and tangy version.
9. Almond Blueberry Muffins – Add 1 teaspoon of almond extract and top with slivered almonds for a nutty twist.
10. Coconut Blueberry Muffins – Mix ½ cup shredded coconut into the batter for a tropical touch.
11. Honey Sweetened Muffins – Substitute sugar with honey for a naturally sweet flavor.
12. Maple Blueberry Muffins – Add 2 tablespoons of maple syrup to the batter and reduce the sugar slightly for a rich maple taste.
13. Mini Muffins – Bake in a mini muffin pan for 18–20 minutes to create bite-sized versions perfect for parties.
14. Oatmeal Blueberry Muffins – Mix in ½ cup of rolled oats to the batter for a wholesome, chewy texture.
15. Nutty Cream Cheese Muffins – Add chopped walnuts or pecans to the batter for added crunch and flavor depth.

FAQs

1. Can I use frozen blueberries instead of fresh?
   Yes, you can use frozen blueberries—just don’t thaw them before adding to the batter to avoid excess moisture.
2. How do I prevent the blueberries from sinking?
   Toss them in a tablespoon of flour before folding them into the batter.
3. Can I make these muffins gluten-free?
   Yes, substitute the all-purpose flour with a gluten-free baking blend.
4. Can I use low-fat cream cheese?
   Yes, though it may slightly alter the creaminess of the filling.
5. Can I make this recipe ahead of time?
   Absolutely! Bake the muffins, let them cool, and store in an airtight container overnight.
6. What can I use instead of vegetable oil?
   You can substitute melted butter or coconut oil for a different flavor profile.
7. Do I have to use muffin liners?
   Muffin liners are recommended for easy removal, but greasing the tin works too.
8. Can I double this recipe?
   Yes, just make sure to use two muffin pans or bake in batches.
9. Why are my muffins dry?
   Overbaking or overmixing can cause dryness—mix until just combined and bake until golden.
10. Can I add vanilla extract?
    Yes, 1 teaspoon of vanilla extract enhances the overall flavor beautifully.

Blueberry Cream Cheese Muffins are the perfect combination of soft, fluffy muffin and creamy, sweet filling. They’re simple to make and guaranteed to impress family and guests alike. Whether served for breakfast, brunch, or dessert, these muffins are sure to become a favorite in your kitchen. Enjoy them fresh from the oven for the ultimate homemade treat.

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