Blueberry Cream Cheese Muffins

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If you love blueberries and cream cheese, then you’re in for a treat! These Blueberry Cream Cheese Muffins are the perfect blend of sweet and tangy flavors, with a moist and tender crumb that will make your mornings brighter. They’re topped with a delightful crumb topping that adds a perfect touch of sweetness and texture. Let’s dive into this delightful recipe that’s sure to become a family favorite.

Ingredients:

  • Muffins:
    • 1/2 cup butter, softened
    • 1 (3 ounce) cream cheese, softened
    • 2 eggs, beaten
    • 1 cup sugar
    • 2 teaspoons vanilla
    • 2 cups flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/4 cups blueberries
    • 1/2 cup milk
  • Topping:
    • 1/4 cup butter, softened
    • 1/4 cup flour
    • 1/2 cup brown sugar (packed)
    • 1 teaspoon cinnamon

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease your muffin tins or line them with paper muffin liners.

2. Cream Ingredients: In a medium mixing bowl, cream together the softened butter and cream cheese until smooth and well combined.

3. Add Wet Ingredients: Stir in the beaten eggs, sugar, and vanilla extract until the mixture is smooth and creamy.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.

5. Fold in Blueberries: Gently fold in the blueberries, being careful not to overmix the batter. Lightly stir in the milk until just combined.

6. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each one until it’s about three-quarters full.

7. Prepare Topping: In a small bowl, mix together the softened butter, flour, brown sugar, and cinnamon until the mixture becomes crumbly.

8. Add Topping: Sprinkle the crumbly topping evenly over the muffins.

9. Bake: Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Serving and Storage Tips:

Serving:

  • Warm Delight: These Blueberry Cream Cheese Muffins are best enjoyed warm, straight from the oven. Serve them with a pat of butter or a drizzle of honey for an extra touch of sweetness.
  • Brunch Spread: Include them in your brunch spread alongside other favorites like scrambled eggs, bacon, and fresh fruit for a well-rounded meal.
  • On-the-Go Snack: These muffins make a great grab-and-go breakfast or snack. Pack them in lunchboxes for a sweet treat at work or school.

Storage:

  • Room Temperature: Store any leftover muffins in an airtight container at room temperature for up to 3 days. Ensure they are completely cool before storing to prevent condensation and sogginess.
  • Refrigeration: For extended freshness, place the muffins in an airtight container in the refrigerator. They will stay fresh for up to a week.
  • Freezing: To freeze the muffins, wrap each one individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature or warm them in the microwave for a quick treat.
  • Reheating: To reheat, place the muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F for about 5 minutes. This will help restore their fresh-from-the-oven warmth and softness.

Variations :

1. Lemon Blueberry Muffins:

  • Add the zest of one lemon and 1 tablespoon of lemon juice to the batter for a refreshing citrus twist.
  • Increase the amount of blueberries to 1 1/2 cups for an extra burst of berry flavor.

2. Streusel Topping:

  • Replace the crumb topping with a streusel mixture made of 1/2 cup flour, 1/4 cup sugar, and 1/4 cup melted butter. Mix until crumbly and sprinkle generously over the muffins before baking.

3. Mixed Berry Muffins:

  • Substitute half of the blueberries with raspberries, blackberries, or strawberries for a mixed berry variation. This adds a medley of flavors and vibrant colors to the muffins.

4. Almond Blueberry Muffins:

  • Add 1/2 teaspoon of almond extract to the batter and sprinkle sliced almonds over the crumb topping before baking. The almond flavor pairs beautifully with the blueberries and adds a pleasant crunch.

5. Blueberry Cheesecake Muffins:

  • Create a cheesecake swirl by mixing 4 ounces of softened cream cheese with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Drop dollops of the mixture onto the muffin batter and swirl gently with a toothpick before adding the crumb topping.

6. Whole Wheat Blueberry Muffins:

  • Replace half of the all-purpose flour with whole wheat flour for a healthier version. This adds a slightly nutty flavor and increases the fiber content of the muffins.

7. Blueberry Lemon Poppy Seed Muffins:

  • Add 1 tablespoon of poppy seeds and the zest of one lemon to the batter. This combination creates a delightful texture and a burst of citrus flavor.

8. Blueberry Oat Muffins:

  • Substitute 1/2 cup of flour with 1/2 cup of rolled oats. This variation adds a hearty texture and a hint of nuttiness to the muffins.

9. Vegan Blueberry Muffins:

  • Use plant-based butter and cream cheese, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use almond milk instead of regular milk.

10. Gluten-Free Blueberry Muffins:

  • Substitute the flour with a gluten-free flour blend. Ensure all other ingredients, like baking powder and oats if used, are certified gluten-free.

FAQs:

  1. Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent the muffins from becoming too watery.
  2. Can I make these muffins ahead of time? Absolutely! You can prepare the batter and store it in the refrigerator overnight, then bake the muffins fresh in the morning.
  3. What can I use as a substitute for buttermilk? You can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  4. How do I prevent the blueberries from sinking to the bottom? Toss the blueberries in a little flour before adding them to the batter. This helps distribute them more evenly throughout the muffins.
  5. Can I omit the crumb topping? Yes, if you prefer a simpler muffin, you can skip the crumb topping or replace it with a sprinkle of coarse sugar.
  6. Can I add nuts to the batter? Yes, adding chopped nuts like walnuts or pecans can add a nice crunch to the muffins.
  7. How do I store leftover muffins? Store them in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze them for up to 3 months.
  8. What can I use instead of cream cheese? You can substitute the cream cheese with an equal amount of Greek yogurt or sour cream.
  9. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a heartier muffin.
  10. How can I make these muffins vegan? Use plant-based butter and cream cheese, replace the eggs with flax eggs, and use almond milk instead of regular milk.

These Blueberry Cream Cheese Muffins are a delightful treat that combines the tartness of blueberries with the creamy richness of cream cheese. Whether you’re serving them for breakfast, brunch, or a sweet snack, these muffins are sure to impress. With easy variations and simple storage tips, you can enjoy these muffins fresh or save some for later. Happy baking!