Description
Delight in these moist and flavorful blueberry cream cheese muffins, perfect for breakfast or an afternoon snack. Rich cream cheese and fresh blueberries combine in a tender batter, baked to golden perfection, offering a luscious treat with every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 4 ounces (113 grams) cream cheese, softened
- 2 large eggs
- 1/2 cup (120 milliliters) milk
- 1 teaspoon vanilla extract
- 1/4 cup (60 grams) butter, melted, plus extra for greasing the muffin tin
Add-ins
- 1 cup (150 grams) fresh blueberries, rinsed and drained
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin with butter to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Prepare Wet Mixture: In a separate bowl, beat the softened cream cheese until smooth. Add the eggs, milk, and vanilla extract, then mix until the mixture is creamy and well integrated.
- Combine Mixtures: Pour the cream cheese mixture into the bowl with dry ingredients. Gently stir just until combined; be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes, or until the muffin tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries may release too much moisture.
- Do not overmix the batter to avoid dense muffins.
- Make sure cream cheese is softened to blend smoothly with other ingredients.
- You can substitute whole milk with any milk of choice, but consistency may vary.
- Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
