Description
Whipping up blueberry cream cheese muffins means creating pure breakfast magic right in your kitchen. Sweet berries and creamy cheese come together in a tender muffin that’ll make your morning delightful.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups fresh blueberries
- 8 ounces cream cheese
- 2 large eggs
Supporting Ingredients:
- ½ cup unsalted butter
- ½ cup milk
- ½ cup granulated sugar
Seasoning and Leavening:
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar
Instructions
- Crank your oven to 375°F and line a 12-cup muffin tin with paper liners for easy removal.
- Grab a medium bowl and whisk 2 cups flour, 2 tsp baking powder, and ½ tsp salt together until completely blended.
- In a large bowl, cream ½ cup butter with ½ cup granulated sugar until the mixture looks light and airy.
- Add 2 eggs to the butter mixture one at a time, beating thoroughly after each addition.
- Pour in ½ cup milk and 1 tsp vanilla extract, stirring until everything is smoothly combined.
- Let 8 oz cream cheese sit at room temperature, then gently fold it into the wet ingredients.
- Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined – resist overmixing.
- Carefully fold 1 ½ cups fresh blueberries into the batter, distributing them evenly without crushing.
- Distribute the batter across muffin cups, filling each approximately ¾ full for perfect rising.
- Generously sprinkle 2 tbsp turbinado sugar across the top of each muffin for a delightful crunch.
- Slide the muffin tin into the 375°F oven and bake for 18-22 minutes until a toothpick comes out clean.
- Remove from the oven and let the muffins rest in the tin for 5 minutes to set their structure.
- Transfer muffins to a wire rack, allowing them to cool completely before serving.
Notes
- Folding techniques matter most when mixing blueberries into the batter to prevent breaking delicate berries and creating tough muffins.
- Room temperature ingredients like butter, eggs, and cream cheese blend more smoothly and create a more tender muffin texture.
- Turbinado sugar adds a delightful crunch and sparkle to the muffin tops, but regular sugar works if that’s what’s available.
- Fresh blueberries work best, but frozen can substitute – just don’t thaw them first and expect slightly longer baking time.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 227 kcal
- Sugar: 11 g
- Sodium: 140 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg