These muffins are so fluffy and moist, packed with juicy blueberries and a lovely cream cheese surprise inside! They’re perfect for breakfast or a sweet snack.
Every bite feels like a little treat, especially when you catch that creamy center. I can’t resist having one with my morning coffee. Seriously, they’re just too good to share! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the muffins a nice structure. If you’re gluten-free, try a 1:1 gluten-free blend. I’ve made them both ways, and they turn out delicious!
Sugar: Granulated sugar adds sweetness, but you can cut it down or use coconut sugar for a healthier option. I often mix in brown sugar for a deeper flavor, which I love!
Blueberries: Fresh blueberries are the best; however, frozen works if it’s not blueberry season. Just add them frozen; no need to thaw! I find they make the muffins even moister.
Cream Cheese: This adds a creamy filling that’s hard to resist! If you’re looking for a lighter option, you could use Greek yogurt, but it won’t be as rich. I personally love the creaminess of the cheese!
Butter: Unsalted butter is what I use. If you’re dairy-free, coconut oil is a great alternative. Make sure it’s melted but not hot, to keep the batter from cooking the eggs.
How Do I Ensure My Muffins Are Moist and Fluffy?
The key to moist and fluffy muffins lies in how you mix the batter. Start by mixing the dry and wet ingredients separately before combining them. Make sure to fold, not stir, the batter. This keeps the muffins light. Here’s how:
- Mix dry ingredients thoroughly for even rising.
- Whisk wet ingredients until smooth but don’t overmix when combining. Some lumps in the batter are perfectly fine!
- Gently fold in the blueberries to avoid breaking them apart.
Also, letting the muffins cool for a few minutes in the tin helps maintain moisture. Trust me; these tips will ensure your muffins turn out heavenly every time!
Deliciously Moist Blueberry Muffins with Cream Cheese Delight
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup sour cream or Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 tsp ground cinnamon (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 25 to 30 minutes to bake. After baking, let the muffins cool for about 5 minutes before serving, bringing the total time to approximately 50 minutes. You’ll have a batch of warm, delectable muffins in no time!
Step-by-Step Instructions
1. Prepare the Cream Cheese Filling:
In a small bowl, mix the softened cream cheese with granulated sugar and vanilla extract until it’s smooth. Set this aside while you prepare the muffins.
2. Make the Streusel Topping:
In another bowl, combine the flour, granulated sugar, light brown sugar, and ground cinnamon. Use a pastry cutter or your fingers to cut in the cold cubed butter until the mixture looks like coarse crumbs. Place it in the fridge while you mix the muffins.
3. Preheat Your Oven:
Set your oven to preheat at 375°F (190°C). Make sure to line a 12-cup muffin tin with paper liners or grease it well, so the muffins slide out easily.
4. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures your muffins rise beautifully!
5. Combine the Wet Ingredients:
In a separate bowl, whisk the melted butter, sour cream (or Greek yogurt), eggs, and vanilla extract until everything is smooth and creamy.
6. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ones, stirring gently just until combined. Remember, it’s okay if there are some lumps; you don’t want to overmix!
7. Fold in the Blueberries:
Carefully fold the fresh blueberries into your muffin batter, being gentle to avoid breaking them.
8. Assemble the Muffins:
Spoon a tablespoon of muffin batter into each muffin cup. Then, add about a teaspoon of the cream cheese filling in the center of each one. Top with more muffin batter until each cup is about 3/4 full.
9. Add the Streusel Topping:
Generously sprinkle the streusel topping over each muffin. This will give them a lovely, crunchy top!
10. Bake:
Place the muffin tray in the oven and bake for 22 to 25 minutes. They should be golden brown, and a toothpick inserted near the edge should come out clean—be careful to avoid the cream cheese center!
11. Let Cool:
Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
12. Serve:
Enjoy these delicious muffins warm or at room temperature. Each bite will offer a delightful combination of gooey cream cheese and juicy blueberries!
This recipe yields scrumptiously moist muffins that you’ll want to make again and again—just perfect for breakfast or any time a sweet craving strikes!
Can I Use Frozen Blueberries Instead of Fresh Ones?
Absolutely! Frozen blueberries work just fine in this recipe. Just fold them directly into the batter without thawing them first to prevent the muffins from becoming too wet. They’ll still turn out delicious and moist!
How Can I Make These Muffins Healthier?
If you’re looking to lighten things up, try substituting half of the all-purpose flour with whole wheat flour or use a sugar substitute. Greek yogurt can also replace sour cream for added protein and lower fat content.
Can I Prepare the Muffin Batter the Night Before?
While muffin batter can be prepared ahead of time, it’s best to bake them right after mixing for optimal fluffiness. If you do prepare them in advance, store the batter in the refrigerator overnight and give it a gentle stir before baking.
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them individually in plastic wrap and then place them in a freezer bag. Thaw at room temperature when you’re ready to enjoy!
