Blueberry Cream Cheese Muffins Recipe
I love this recipe because it perfectly blends the tanginess of buttermilk and lemon zest with the sweet juiciness of fresh blueberries, all wrapped in a soft, fluffy muffin. Plus, the surprise of creamy, zesty cream cheese in the center makes each bite feel like a little piece of blissful indulgence!
I adore preparing blueberry cream cheese muffins because they represent the ideal alliance of sweetness and tanginess. The muffins contain 1 cup of fresh blueberries combined with 4 oz of softened cream cheese, a fruity and creamy delight.
My recipe calls for 1/2 cup of buttermilk and a hint of lemon zest, which doesn’t make the muffins taste lemony; it just bumps up the moistness and flavor a bit. The muffins are seriously delicious.
Ingredients
Provides structure; main source of carbohydrates: all-purpose flour.
Sugar, granulated: Sweetness; yield tenderness in crumb.
Imparts moisture and a hint of caramel flavor.
Baking Powder: A leavening agent that gives baked goods a light, fluffy texture.
Buttermilk is a flavor that imparts a certain degree of tartness, but it has so much more to offer than just flavor.
It is also somewhat of a secret weapon in the tenderization department.
So what do buttermilk and muffins have in common? They both have potential.
Antioxidants abound in blueberries, and their natural sweetness is an absolute delight.
Cream Cheese: Contributes to the richness and creaminess of the texture.
Lemon Zest: Offers an aroma and flavor that are fresh and citrusy.
Ingredient Quantities
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 1 tablespoon lemon zest
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
1. Set your oven to 350°F (175°C) and prepare a 12-cup muffin pan with paper liners.
2. In a big bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. These are your dry ingredients, and you need to mix them thoroughly before adding anything else.
3. In another bowl, mix together 1/3 cup heated unsalted butter, 1/2 cup buttermilk that has been allowed to sit for a minute, 1 teaspoon vanilla extract, and 2 large eggs that were at room temperature. Beat them until they were smooth and well mixed.
4. Add the moist ingredients to the dry and fold them together so they just become one. Essentially, do what you have to do to get the two parts together without going crazy with the spoon or spatula. This is a good time to be gentle and not mix too much.
5. In a tiny dish, mix together 1 cup of fresh blueberries and 1 tablespoon of all-purpose flour. Of course, this is done in the batter-fixing phase, which might as well have its own heading, given how crucial portions, consistency, and timing are to baking.
I think it’s safe to say that most of us don’t have the time to fix a layer cake whenever we feel like it. Hence, this blue-and-white-domed cake is ideal.
6. In a medium bowl, mix 4 oz softened cream cheese and 1 tablespoon lemon zest until smooth and creamy.
7. Spoon a small amount of batter into each muffin cup (about 1 tablespoon), then add a small dollop of the cream cheese mixture on top.
8. Spread the muffin batter over the cream cheese, filling each muffin cup about 3/4 full.
9. In the preheated oven, bake for 18-22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
10. Let the muffins set in the pan for 5 minutes, then move them to a wire rack to cool completely. Enjoy!
Equipment Needed
1. Oven
2. 12-cup muffin pan
3. Paper liners
4. Large mixing bowl
5. Medium mixing bowl
6. Small bowl or dish
7. Mixing spoon or spatula
8. Whisk or electric mixer
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire cooling rack
FAQ
- Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. This helps prevent them from releasing too much moisture. - Q: Is there a substitute for buttermilk?
A: You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. - Q: How can I ensure the muffins are moist?
A: Ensure not to overmix the batter. Mix just until the ingredients are combined to maintain a moist texture. - Q: Why do I need to coat the blueberries in flour?
A: Coating the blueberries in flour helps prevent them from sinking to the bottom of the muffins during baking. - Q: Can I use reduced-fat cream cheese?
A: Full-fat cream cheese is recommended for the best texture, but you can use reduced-fat if desired. The muffins may be slightly less rich. - Q: What is the role of lemon zest in this recipe?
A: The lemon zest adds a bright, fresh flavor that complements the sweetness of the blueberries and cream cheese.
Substitutions and Variations
1 and 1/2 cups all-purpose flour can be replaced with 1 and 1/2 cups gluten-free all-purpose flour blend for a gluten-free option.
1/2 cup granulated sugar may be substituted with 1/2 cup coconut sugar for a flavor profile that is slightly different. Coconut sugar is lower on the glycemic index, making it a better option for people concerned about blood sugar spikes.
One-third cup of unsalted butter can be replaced with the same amount of melted and slightly cooled coconut oil, for a dairy-free option. Butter and coconut oil have different consistencies, but coconut oil can be used in place of butter in most recipes.
1/2 cup buttermilk can be replaced with 1/2 cup almond milk mixed with 1/2 tablespoon lemon juice (let it sit for a few minutes) for a non-dairy substitute.
You can substitute 1 cup frozen (do not thaw) blueberries with 1 cup fresh blueberries for superb options 12 months of the year.
Pro Tips
1. Coat the Blueberries: To avoid blueberries sinking to the bottom of your muffins, make sure to coat them thoroughly with flour. This thin layer of flour will help them stay evenly distributed throughout the batter.
2. Room Temperature Ingredients: Ensure your eggs, buttermilk, and cream cheese are at room temperature before mixing. This will help create a smoother batter and ensure even baking.
3. Folding Technique: When combining the wet and dry ingredients, use a gentle folding technique. Overmixing can lead to tough muffins. Fold until just combined to keep the muffins light and tender.
4. Cream Cheese Mixture: Make sure the cream cheese is softened before mixing it with lemon zest. This will create a smooth, creamy texture that integrates perfectly into the muffins without any lumps.
5. Bake Evenly: Rotate your muffin pan halfway through baking to ensure even cooking. Oven temperatures can vary, and rotating helps all muffins bake at the same rate.
Blueberry Cream Cheese Muffins Recipe
My favorite Blueberry Cream Cheese Muffins Recipe
Equipment Needed:
1. Oven
2. 12-cup muffin pan
3. Paper liners
4. Large mixing bowl
5. Medium mixing bowl
6. Small bowl or dish
7. Mixing spoon or spatula
8. Whisk or electric mixer
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire cooling rack
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 1 tablespoon lemon zest
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions:
1. Set your oven to 350°F (175°C) and prepare a 12-cup muffin pan with paper liners.
2. In a big bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. These are your dry ingredients, and you need to mix them thoroughly before adding anything else.
3. In another bowl, mix together 1/3 cup heated unsalted butter, 1/2 cup buttermilk that has been allowed to sit for a minute, 1 teaspoon vanilla extract, and 2 large eggs that were at room temperature. Beat them until they were smooth and well mixed.
4. Add the moist ingredients to the dry and fold them together so they just become one. Essentially, do what you have to do to get the two parts together without going crazy with the spoon or spatula. This is a good time to be gentle and not mix too much.
5. In a tiny dish, mix together 1 cup of fresh blueberries and 1 tablespoon of all-purpose flour. Of course, this is done in the batter-fixing phase, which might as well have its own heading, given how crucial portions, consistency, and timing are to baking.
I think it’s safe to say that most of us don’t have the time to fix a layer cake whenever we feel like it. Hence, this blue-and-white-domed cake is ideal.
6. In a medium bowl, mix 4 oz softened cream cheese and 1 tablespoon lemon zest until smooth and creamy.
7. Spoon a small amount of batter into each muffin cup (about 1 tablespoon), then add a small dollop of the cream cheese mixture on top.
8. Spread the muffin batter over the cream cheese, filling each muffin cup about 3/4 full.
9. In the preheated oven, bake for 18-22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
10. Let the muffins set in the pan for 5 minutes, then move them to a wire rack to cool completely. Enjoy!