There’s nothing quite like the warm, buttery aroma of freshly baked muffins wafting through the kitchen, is there? Today, I’m excited to share with you one of my absolute favorites: Blueberry Cream Cheese Muffins! These little gems hold a delightful surprise inside, with a rich and creamy filling that pairs perfectly with the sweet burst of blueberries. I can’t help but smile every time I take a bite.
I vividly remember the first time I made these muffins. It was a rainy Saturday morning, and I was looking for something comforting and cozy to brighten the day. I happened to have some cream cheese in the fridge and a few blueberries languishing in the fruit bowl. After a bit of kitchen magic and a lot of tasting (you know, for quality control), these muffins were born! Ever since, I whip them up for brunches, cozy gatherings, or even as an indulgent snack for myself. Trust me, they don’t last long, so make a double batch!
What’s in Blueberry Cream Cheese Muffins?
All-Purpose Flour: The backbone of any muffin! This flour gives the muffins structure and a lovely crumb. I typically reach for a good quality brand like King Arthur or Gold Medal.
Granulated Sugar: Sweetness is key! I use it to balance out the tartness of the blueberries and the creaminess of the filling.
Unsalted Butter: Oh, butter makes everything better! I like to use unsalted butter for more control over the salt content.
Baking Powder and Baking Soda: The dynamic duo! They give the muffins that beautiful rise and fluffy texture we all love.
Sour Cream: This secret ingredient adds moisture and a subtle tang that takes the flavor profile to the next level.
Eggs: They work their magic as a binding agent, helping to keep everything together while adding richness.
Vanilla Extract: Because life is better with vanilla! It adds warmth and depth to the flavor.
Blueberries: Burst of flavor! I personally love using fresh blueberries, but frozen work just as well if you can’t find fresh ones or want to keep it convenient.
Cream Cheese: The surprise! This silky filling turns an ordinary muffin into something extraordinary.
Brown Sugar: For the crumb topping, brown sugar adds a hint of caramel-like sweetness and moisture.
Ground Cinnamon: A dash of spice for extra flavor and warmth in the crumb topping.
Powdered Sugar: This optional glaze just elevates these muffins with a sweet, creamy finish.
Is Blueberry Cream Cheese Muffins Good for You?
Let’s be real: these muffins are a treat, so they should be enjoyed in moderation! However, they do come with some perks.
Blueberries: Bursting with antioxidants and vitamins, blueberries are well-known for their health benefits. They can boost heart health and help combat inflammation.
Sour Cream: Adding a bit of tang and creaminess, it also provides some probiotics, depending on the brand.
Cream Cheese: Though rich, it can be a good source of calcium—just watch the portions!
That said, these muffins are still a sweet indulgence—perfect for a weekend brunch or a special treat.
Ingredients
– 1 ¾ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– ½ teaspoon salt
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 cup sour cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups fresh blueberries (or frozen, if necessary)
– **For the Cream Cheese Filling:**
– 8 oz cream cheese, softened
– ¼ cup granulated sugar
– 1 teaspoon vanilla extract
– **For the Crumb Topping:**
– ½ cup all-purpose flour
– ½ cup brown sugar, packed
– 1 teaspoon ground cinnamon
– ¼ cup unsalted butter, melted
– **For the Glaze (optional):**
– ½ cup powdered sugar
– 1-2 tablespoons milk or cream
*Yields: 12 muffins*
How to Make Blueberry Cream Cheese Muffins?
1. Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners and set aside—this will make your cleanup a breeze!
2. In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This is your dry mix.
3. In another bowl, mix the softened butter, sour cream, eggs, and vanilla extract until smooth. Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Gently fold in those beautiful blueberries.
4. In a small bowl, combine the cream cheese, sugar, and vanilla extract until smooth and creamy. Put that aside for now, it’s going to be the star!
5. In another bowl, prepare the crumb topping by combining the flour, brown sugar, and cinnamon. Pour in the melted butter and mix until you achieve a crumbly consistency.
6. Fill each muffin liner about halfway with the muffin batter. Then, add a generous spoonful of the cream cheese filling, followed by more muffin batter until they’re about ¾ full. Top with a sprinkle of that crumb topping for added crunch.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean and your kitchen is smelling divine.
8. Let the muffins cool in the pan for about 5 minutes, and then gently transfer them to a wire rack to cool completely.
9. If you’re feeling fancy, mix the powdered sugar with just enough milk to create a glaze and drizzle it over the cooled muffins before serving.
Sweet Variations and Tips
Feel free to switch things up! You can use different berries like raspberries or strawberries if blueberries aren’t your thing. Also, consider adding a bit of zest from a lemon or orange to the muffin batter for a bright, citrusy kick.
If you want to go a step further, try adding some chopped nuts to the topping for a little crunch. And if you really want to indulge, serve these muffins warm with a pat of butter or a dollop of whipped cream. Yum!
I hope you give these Blueberry Cream Cheese Muffins a try and sink into the delightful creaminess inside each bite. Let me know how they turn out—I can’t wait to hear about your muffin adventures! Happy baking!
