Delicious Blueberry Cream Cheese Muffins for Breakfast

Introduction

There's something undeniably comforting about a freshly baked muffin, and blueberry cream cheese muffins bring that warmth to a whole new level. With their tender crumb, vibrant bursts of blueberries, and a rich cream cheese filling, these muffins are perfect for breakfast or an afternoon treat.

The combination of sweet blueberries and creamy cheese creates a delightful contrast that will have your family reaching for seconds. Whether you enjoy them warm from the oven or as a snack later in the day, these muffins are sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 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
• 1/4 cup powdered sugar
• 1 egg

Directions & Preparation

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, combine the melted butter, milk, vanilla extract, and egg. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
5. Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. In a small bowl, mix the softened cream cheese and powdered sugar together until smooth and creamy.
7. Spoon half of the muffin batter into the prepared muffin cups, filling each about halfway.
8. Add a dollop of the cream cheese mixture on top of the batter in each cup, then cover with the remaining muffin batter, filling the cups about 3/4 full.
9. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

FAQs

What can I do if my cream cheese filling is too runny?

If the filling is too runny, ensure your cream cheese is sufficiently softened and not melted. You may mix in a little more powdered sugar to thicken it.

How can I make these muffins less sweet?

To reduce sweetness, you can decrease the amount of granulated sugar in the batter or the powdered sugar in the cream cheese filling.

What if my blueberries are frozen?

If using frozen blueberries, do not thaw them before adding to the batter. Fold them in gently to prevent color bleeding.

Can I use a different fruit in these muffins?

Yes, you can substitute blueberries with raspberries, chopped strawberries, or blackberries for a different flavor.

What should I do if my muffins are too dense?

If your muffins turn out dense, check that you measured your ingredients accurately and did not overmix the batter.

Can I add nuts or chocolate chips to the batter?

Absolutely! Feel free to fold in some chopped nuts or chocolate chips along with the blueberries for added texture and flavor.

Conclusion

Blueberry cream cheese muffins are a delightful way to start your day or to enjoy as a snack. Their tender texture and delicious flavors make them a favorite for both children and adults alike.

Once you master this recipe, you can experiment with different fruits and fillings, making it a versatile addition to your baking repertoire. Enjoy the process and happy baking!

Recipe Card

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Delicious Blueberry Cream Cheese Muffins for Breakfast

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 teaspoon baking powder
• 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
• 1/4 cup powdered sugar
• 1 egg

Instructions

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
• In another bowl, combine the melted butter, milk, vanilla extract, and egg. Whisk until smooth.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
• Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
• In a small bowl, mix the softened cream cheese and powdered sugar together until smooth and creamy.
• Spoon half of the muffin batter into the prepared muffin cups, filling each about halfway.
• Add a dollop of the cream cheese mixture on top of the batter in each cup, then cover with the remaining muffin batter, filling the cups about 3/4 full.
• Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
• Allow the muffins to cool in the pan for 5 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.