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Juicy Blueberry Cream Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 14 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 42 minutes
  • Yield: 4 servings (4 muffins)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Juicy Blueberry Cream Cheese Muffins are moist and flavorful, featuring fresh blueberries both folded into the batter and topped on each muffin. The cream cheese filling adds a delightful tangy richness, perfectly complemented by a sweet vanilla glaze. Made with a combination of all-purpose flour, Greek yogurt, and a touch of brown sugar, these muffins offer a tender crumb and a burst of berry goodness in every bite.

Ingredients

Batter

  • 2/3 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 tsp salt
  • 1/4 cup melted unsalted butter
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup Greek yogurt
  • 3/4 cup fresh blueberries (tossed with 1 tbsp flour, to fold in)
  • 3/4 cup fresh blueberries (for topping)

Cream Cheese Filling

  • 6 oz cream cheese, softened
  • 3 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract

Glaze

  • 3/4 cup powdered sugar
  • 1 1/2 to 2 1/2 tsp milk or cream

Instructions

  1. Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with granulated sugar, cornstarch, and vanilla extract until smooth and creamy. Set aside in the refrigerator to keep chilled.
  2. Mix Dry Ingredients for Batter: In a large bowl, whisk together 2/3 cup flour, brown sugar, and 1/4 teaspoon salt. Separately, in another bowl, combine 1 cup flour, baking powder, and 1/4 teaspoon salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk together melted unsalted butter, vegetable oil, granulated sugar, egg, vanilla extract, and Greek yogurt until well combined.
  4. Mix Batter: Slowly add the dry ingredients to the wet ingredients and gently fold together until just combined, ensuring not to overmix for tender muffins.
  5. Fold in Blueberries: Toss 3/4 cup fresh blueberries with 1 tablespoon flour to prevent sinking, then fold them gently into the muffin batter.
  6. Fill Muffin Cups: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. Spoon a tablespoon of batter into each cup, then add about a teaspoon of cream cheese filling in the center, and cover with remaining batter to fill 3/4 full.
  7. Add Blueberry Topping: Top each muffin with the remaining 3/4 cup of fresh blueberries, gently pressing them into the batter.
  8. Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean and tops are lightly golden.
  9. Prepare Glaze: While the muffins cool, whisk together powdered sugar with milk or cream until smooth and drizzleable.
  10. Cool and Glaze: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle the glaze over the cooled muffins and let set before serving.

Notes

  • Make sure the cream cheese is softened to room temperature for easy mixing.
  • Tossing blueberries in flour prevents them from sinking to the bottom of the muffins.
  • Do not overmix the batter to keep muffins tender and moist.
  • If fresh blueberries are not available, use frozen blueberries, but do not thaw them before folding into the batter.
  • The glaze can be adjusted for thickness by varying the amount of milk or cream.
  • Store muffins in an airtight container in the refrigerator for up to 3 days.

Find it online: http://evelynscooking.com/juicy-blueberry-cream-cheese-muffins-recipe/