Oh my goodness, let me tell you about these blueberry cream cheese muffins! They are the ultimate breakfast treat—so moist and delicious, you’ll want to have them every single morning. I remember the first time I baked them; the sweet aroma filled my kitchen, and I could hardly wait for them to cool before diving in! The combination of fresh blueberries bursting with flavor and the creamy richness of cream cheese is just heavenly. Trust me, once you take that first bite, you’ll be hooked! Whether you’re enjoying them with your morning coffee or as a snack in the afternoon, these muffins are guaranteed to brighten your day!
Ingredients for Blueberry Cream Cheese Muffins
Before we get baking, let’s gather all the delicious ingredients you’ll need for these mouthwatering muffins. Trust me, having everything prepped and ready makes the process so much smoother! Here’s what you’ll need:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cream cheese, softened
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
And there you have it! Just a few simple ingredients that come together to create muffin magic. Don’t worry if you can’t find fresh blueberries; frozen ones work just fine too! Just make sure they’re not frozen solid when you fold them in—nobody wants muffin batter that’s a blueberry ice cube!
How to Prepare Blueberry Cream Cheese Muffins
Alright, let’s get into the fun part—baking these scrumptious blueberry cream cheese muffins! I promise it’s easier than you think, and your kitchen is about to smell amazing. Follow these steps, and you’ll have a batch of muffins that will make everyone swoon!
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This is super important because you want your muffins to bake evenly and come out perfectly golden brown.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This dry mix is the foundation of your muffins, so give it a good stir!
- In another bowl, beat the softened cream cheese and melted butter together until it’s nice and smooth. Don’t worry if it looks a bit lumpy at first; it’ll come together.
- Add in the eggs and vanilla extract to your cream cheese mixture. Mix well until everything is combined.
- Now, here comes the fun part! Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; we want those muffins to be light and fluffy!
- Finally, fold in those beautiful fresh blueberries. This is where you want to be gentle—too much stirring can break the blueberries and turn your batter blue. Nobody wants that!
- Line a muffin tin with paper liners or grease it lightly, and fill each cup about two-thirds full with batter. Pop them into the preheated oven and bake for 20-25 minutes, or until they’re golden brown and a toothpick inserted in the center comes out clean.
- Once they’re done, let them cool in the pan for about 5 minutes before transferring them to a wire rack. This cooling step is crucial because it allows them to set perfectly.
And there you have it! Enjoy the process, and don’t forget to sneak a taste while they cool—you deserve it!
Why You’ll Love This Recipe
- Quick prep time—ready in just 15 minutes!
- Moist and tender texture that melts in your mouth.
- Deliciously sweet flavor with bursts of fresh blueberries.
- Versatile—use fresh or frozen blueberries depending on what’s on hand.
- Perfect for breakfast, snacks, or even dessert.
Tips for Success
To make these blueberry cream cheese muffins truly perfect, I’ve got a few insider tips for you! First, make sure your cream cheese and eggs are at room temperature. This helps them blend smoothly into the batter, giving you that wonderful creamy texture. Also, when mixing your ingredients, remember—less is more! Overmixing can lead to dense muffins, and nobody wants that. Just stir until everything is combined, and you’re golden! Oh, and don’t forget to check your muffins a minute or two before the timer goes off. Ovens can be sneaky, and you want them to come out perfectly baked, not overdone. Happy baking!
Storage & Reheating Instructions
Once you’ve baked these delightful blueberry cream cheese muffins, you’ll want to keep them fresh and tasty for as long as possible! To store them, simply place your muffins in an airtight container at room temperature. They’ll stay fresh for about 2-3 days, but trust me, they’re so good, they might not last that long!
If you want to enjoy them later, you can freeze them for up to 2 months. Just wrap each muffin tightly in plastic wrap and pop them in a freezer bag. When you’re ready to indulge again, let them thaw at room temperature or microwave them for about 15-20 seconds. They’ll taste just as delicious as the day you baked them! Enjoy every bite!
Nutritional Information for Blueberry Cream Cheese Muffins
Each of these delightful blueberry cream cheese muffins is about 180 calories, making them a lovely treat without too much guilt! You’ll find around 8g of fat, including 4g of saturated fat, and 3g of protein. They also have 24g of carbohydrates and 1g of fiber. Keep in mind that these values are estimates and can vary based on your specific ingredients and portion sizes. Enjoy your muffins while keeping an eye on those numbers!
FAQ About Blueberry Cream Cheese Muffins
Got questions about these blueberry cream cheese muffins? Don’t worry, I’ve got you covered! One common question is, “Can I use frozen blueberries?” Absolutely! Just make sure they’re thawed and drained a bit before folding them into the batter to avoid excess moisture. Another question I often get is, “What if I don’t have cream cheese?” You can substitute it with Greek yogurt for a lighter option, though the flavor will be a bit different.
As for baking tips, keep an eye on those muffins during the last few minutes of baking. Ovens can be tricky, and you want them perfectly golden brown, not overdone! Lastly, a lot of folks ask about storage. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days. If you want to save some for later, freeze them as mentioned earlier. Happy baking!
For more delicious muffin recipes, check out Blueberry Burst Muffins or Quick Chicken Stir Fry for a savory twist!
Print
Blueberry Cream Cheese Muffins That Will Brighten Your Day
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious blueberry cream cheese muffins that are moist and flavorful.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cream cheese, softened
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat cream cheese and melted butter together.
- Add eggs and vanilla to the cream cheese mixture and mix well.
- Combine the wet and dry ingredients.
- Fold in the blueberries gently.
- Fill muffin cups with batter.
- Bake for 20-25 minutes or until golden brown.
- Let cool before serving.
Notes
- Store in an airtight container.
- Best enjoyed fresh.
- Can substitute frozen blueberries if fresh are unavailable.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry cream cheese muffins
