Blueberry cream cheese muffins are a delightful treat that combines the sweetness of blueberries with the creamy richness of cream cheese. These muffins are perfect for breakfast, brunch, or as a tasty snack. In this article, we’ll walk you through a simple and mouthwatering recipe to create your own batch of these heavenly muffins.
|Name||Blueberry Cream Cheese Muffins|
|Prep Time||15 minutes|
|Cooking Time||20 minutes|
|Total Time||Approximately 35 minutes|
|Yield||1 dozen muffins|
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Prepare the Cream Cheese Filling:
In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth. Set aside.
Preheat Your Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup.
Prepare the Muffin Batter:
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add Wet Ingredients:
Add the softened butter, eggs, vanilla extract, and sour cream to the dry ingredients. Mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in Blueberries:
Gently fold in the fresh or frozen blueberries into the muffin batter.
Fill Muffin Cups:
Fill each muffin cup with a spoonful of muffin batter, just enough to cover the bottom.
Conclusion: These Blueberry Cream Cheese Muffins are the perfect blend of sweet and creamy, making them an ideal addition to your breakfast or snack repertoire. Their moist, tender texture and bursting blueberry flavor will have you reaching for seconds. Share them with family and friends or savor them with a cup of coffee or tea—the choice is yours. Happy baking!
Estimated Nutrition per Serving
Calories: 220 calories per muffin
Total Fat: 11g
Saturated Fat: 6g
Total Carbohydrates: 27g
Dietary Fiber: 1g
I’ve always been a muffin-lover.
Banana, apple, corn, bran, carrot… you name it, I love it.
Yet out of the vast array of muffin options, blueberry will always be my favorite.
My adoration of blueberry muffins began during a family summer vacation in Maine when I was a kid. I have a clear memory of freshly baked muffins studded with tiny sweet Maine blueberries, made by the elderly woman who ran the bread-bed-and-breakfast (<– clearly, my mind is stuck on bread) at which we were staying.
I’m fairly certain the sweet woman sent me home with the recipe for the blueberry muffins that I loved so much, but I don’t have a clue where it is now.
What a shame.
Anyway, on to these Blueberry Cream Cheese Muffins.
They obviously won’t be winning any beauty contests. They’re lumpy (thanks to the addition of oats). They have neither perfectly rounded nor domed tops. They ooze blueberry juice.
What they lack in appearance they more than make up for in flavor and texture.
Just like my Blueberry Buttermilk Pancakes, these muffins are bursting with fresh blueberries.
We’re talking packed full.
It’s like that game where you stuff as many marshmallows in your mouth as possible while attempting to say “chubby bunny”.
C’mon… you know you’ve played.
The muffins are lightly sweetened with evaporated cane juice, and finished off with a sprinkling of coarse Turbinado sugar for a bit of crunch.
A dollop of maple syrup-spiked neufchatel cream cheese tops each muffin, and adds a built-in creamy richness.
Whole wheat pastry flour and old fashioned rolled oats constitute the dry base of these light & tender muffins, both of which contribute a healthy dose of filling fiber. The muffins are moist – thanks to rich buttermilk and juicy berries – with a delicate crumb.
Although they may not be the same blueberry muffins I so fondly remember, they certainly are delicious… and most likely much more healthy!
Blueberry Cream Cheese Muffins
adapted from Shape magazine’s Better Blueberry Muffins
NOTE: These are muffins… not cupcakes! I honestly view most bakery muffins as cupcakes sans frosting. These are plenty sweet for my taste preference, but if you prefer a sweeter muffin, you might want to increase the evaporated cane juice to 1/2 cup.
yield: 12 muffins