These blueberry muffins are super moist and fluffy, filled with creamy goodness. The little bursts of juicy blueberries and smooth cream cheese make every bite a treat!
Trust me, the aroma of baking muffins is unbeatable! I love pairing these with my morning coffee — it makes my day feel just a bit brighter. Enjoying one (or two) is totally allowed! ☕🍇
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure. If you’re looking for gluten-free options, almond flour or a gluten-free blend works too, but it may change the texture slightly.
Blueberries: Fresh blueberries give the best flavor, but frozen ones are a great alternative. Just toss them straight into the batter without thawing to avoid discoloration.
Cream Cheese: The star ingredient! If you’re dairy-free, you can use vegan cream cheese or a soft cashew cream for a similar texture.
Sugar: Granulated sugar is perfect here, but I sometimes use coconut sugar for a slightly different flavor. If you want a lower sugar option, try replacing half with a sugar substitute like stevia.
How Do I Ensure My Muffins Are Perfectly Moist?
Getting that perfect moist texture is key! Here are a few tips:
- Don’t overmix the batter; combine until just combined to avoid tough muffins.
- Use the right amount of fat. Oil adds moisture, so measure carefully.
- Make sure you don’t overbake. Keep an eye on them; if they start to brown too much, take them out!
- Let them cool a bit before removing from the tin. This helps keep them moist and delicate.
Deliciously Moist Muffins with Blueberry and Cream Cheese Delight
Ingredients You’ll Need:
For The Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk (as needed for batter consistency)
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 8 oz cream cheese, softened and cut into small cubes
For Topping (Optional Crumble):
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 tsp cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 20 minutes to bake. Plus, give them a few minutes to cool once they’re out of the oven. In total, you can have warm, delicious muffins ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While that’s heating up, line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. This helps to ensure that the baking powder is well distributed throughout the muffins.
3. Combine Wet Ingredients:
In another bowl, mix together the vegetable oil, large egg, vanilla extract, and just enough milk to make the batter smooth but slightly thick. If you’re unsure, start with 1/3 cup milk and add more if needed.
4. Mix Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together until just combined. Remember, we want to avoid overmixing to keep the muffins light and fluffy!
5. Add Blueberries:
Carefully fold in the blueberries into the batter. If you want to save a few for topping, go ahead and set those aside now!
6. Layer the Muffins:
Spoon half of the muffin batter evenly into the prepared muffin tins. Then, distribute the cream cheese cubes over the batter in each cup, making sure they’re spread out.
7. Finish Filling the Muffins:
Cover the cream cheese with the remaining muffin batter, making sure it’s all closed in nicely.
8. Optional Crumble Topping:
If you’d like to add the crumble topping, mix together the flour, brown sugar, optional cinnamon, and cubed cold butter in a small bowl. Use your fingers or a fork to blend until it resembles crumbs. Sprinkle this mixture on top of your muffins!
9. Top with Extra Blueberries:
Place a few reserved blueberries on top of each muffin for a nice finish.
10. Bake:
Bake the muffins in your preheated oven for 18-22 minutes. Check to see if they’re done by inserting a toothpick into the center. It should come out clean, except for any bits of blueberries.
11. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. They can be enjoyed warm or at room temperature, and you can drizzle a bit of vanilla or lemon glaze on top if you like!
Enjoy your moist, tender blueberry muffins filled with creamy, melty pockets of cream cheese delight! 🍇🧁
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! You can use frozen blueberries without thawing them first. Just toss them straight into the batter, but be aware that they may bleed a little color, which can create a lovely marbled effect.
How Can I Make These Muffins Healthier?
To make healthier muffins, consider substituting whole wheat flour for half of the all-purpose flour. You can also reduce the sugar by using a sweetener like honey or maple syrup, or try a natural sugar substitute.
Can I Prepare the Batter in Advance?
It’s best to bake the batter right after mixing for maximum fluffiness. If you need to prep ahead, you can mix the dry and wet ingredients separately and then combine them just before baking.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins. Just wrap them individually in plastic wrap and place them in a freezer bag; they’ll last for about 2-3 months. Thaw overnight in the fridge or pop them in the microwave for a quick reheat!
