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You will want to wake up for these yummy blueberry cream cheese muffins bursting with blueberries a with sweet tangy cream cheese filling and sparkling sugar crust.
They’re rich, moist, and super delicious!
As you’ve probably noticed, I love cream cheese. Anytime I can incorporate cream cheese into a recipe, I pretty much always do. It adds moisture and a layer of sweet buttery flavor that just makes recipes better.
These easy blueberry cream cheese muffins are adapted from this recipe. Here I fold plenty of fresh blueberries in the batter, but I also add a teaspoon of cream cheese mixture in the centre of each muffin.
Are you following? These gems are packed with juicy blueberries and a surprise burst of creamy sweetness in every single bite! : )
Seriously, they are really DELICIOUS.
They are also super easy to make and ready in less than 30 minutes.
The recipe makes six blueberry cream cheese muffins and can easily be doubled. They freeze well, you can enjoy them anytime without making them fresh.
We all need these blueberry cream cheese muffins at breakfast!
List of the ingredients
- Soft cream cheese
- Vegetable oil
- Vanilla extract
- Baking powder
How to make blueberry cream cheese muffins
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Whisk together dry ingredients.
- In a separate bowl, beat together eggs and sugar until light in color.
- Mix in olive oil, cream cheese, vanilla extract.
- Whisk dry ingredients into wet ingredients just until combined.
- Gently fold in the blueberries.
- Spoon 1 heaping Tablespoon of batter into each muffin cup.
- Add 1 heaping teaspoon cream cheese mixture in the center.
- Spoon another heaping Tablespoon of batter on top.
- Dust generously with sugar, and bake!
Cream cheese blueberry muffins
Flour: I use all-purpose flour.
Egg: one large egg at room temperature.
Sugar: you can use brown sugar or granulated sugar for the batter. If you like the flavor of brown sugar in the batter you can use that. If you want to use regular sugar for the tops, that’s fine too.
Cream cheese: it lends moisture and a lovely tangy flavor. I use soft cream cheese for this recipe (the spreadable sold in the tub, the only one I find here in the UK).
Blueberries: fresh or frozen will work. If you use frozen, just be sure to stir them into the batter without thawing, otherwise their juice will bleed into your batter turning the muffins purple.
Vegetable oil: for a quick and easy muffin recipe we use a mild olive oil here, we don’t cream the butter in a stand mixer. Canola oil or melted coconut oil can be used in place of olive oil.
Vanilla extract: adds flavor and make them taste amazing. You can also use the same amount of almond extract or one lemon zest.
Fresh or frozen blueberries?
Fresh berries are ideal, but they are out of season, unavailable or too expensive, you can substitute frozen blueberries or mixed berries (no need to thaw). Just follow a few tips:
- Lightly dust what frozen blueberries with flour in a small bowl of flour.
- Fold them into the batter just enough to incorporate.
- Over-mixing with frozen blueberries will make the batter greenish-blue.
Love cream cheese recipes? Try these…
If you’ve got cream cheese leftovers in the fridge, these 15 amazing cream cheese recipes are perfect for you. Below a few of our favorites:
- Cream cheese pasta
- Creamy penne pasta
- Tomato pasta sauce with cream cheese
- Creamy spinach tomato pasta
- Spinach pasta
- Cream cheese sandwich
- Easy cream cheese pizza
Lastly, I hope you’ll love these cream cheese blueberry muffins, and if you make them or if you have any questions, let me know! Leave a comment, send me a message, or rate it.
Blueberry Cream Cheese Muffins
- 1 cup + 2 Tbsp (140 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 large egg
- ⅓ cup (70 grams) sugar
- ¼ cup (60 ml) vegetable oil
- ⅔ cup (130 grams) soft cream cheese
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ¾ cup (120 grams) blueberries
- ¼ cup (50 grams) cream cheese
- 1 tablespoon sugar
- ¼ teaspoon vanilla extract
- Preheat your oven to 425°F/218°C (conventional) or 400 °F/200 °C (if using a fan oven) and line a 6-cup muffin pan with liners or grease with oil or butter, (double the recipe if using 12-cup pan).
- Dry ingredients: In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
- Cream cheese filling: In a small bowl, place the ingredients for the filling (vanilla, cream cheese and sugar) and whisk until smooth and combined.
- Wet ingredients: in another bowl, add the egg and the sugar and mix together with a whisk or electric mixer for a minute or until the mixture looks smooth and pale. Then add olive oil or vegetable oil, cream cheese (use ¾ scant cup, this means use slightly less than the required amount), vanilla extract, milk and mix or beat until well combined.
- Mix dry and wet ingredients: add the dry ingredients to the wet ingredients and fold with a spatula or a wooden spoon until just combined (in this step do not overmix). Finally, using a spatula gently stir through the blueberries.
- Filling: spoon 1 heaping Tablespoon of batter into each muffin cup. Layer with 1 heaping teaspoon cream cheese filling in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that’s ok. Repeat layering batter and cream cheese into each muffin cup.
- For nice crispy tops sprinkle the muffins with brown sugar, if desired.
- Bake for 5 minutes, then keeping the muffins in the oven, reduce the oven temperature to 360°F/182°C (conventional) or 350°F/175 (fan oven). Bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean. The total baking time should be about 15 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan before eating, or transfer to a wire rack to continue cooling. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 5 days.
- Cream cheese: I use soft cream cheese for this recipe (the spreadable sold in the tub), but I think this recipe would work with the block cream cheese as well. If using the block, make sure you beat it well after adding an extra tablespoon of milk to the batter.
- Storage: muffins may be kept in an airtight container or bag at room temperature for 3 days, in the fridge for about a week. Alternatively you can freeze them for 2-3 months
- Nutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
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