Blueberry Cream Cheese Muffins
Fluffy muffins filled with sweet blueberries and a delightful cream cheese center, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour For a lighter muffin, consider using cake flour.
- 0.5 cups granulated sugar You can substitute with brown sugar for a deeper flavor.
- 2 teaspoons baking powder This helps your muffins rise beautifully.
- 0.5 teaspoons baking soda A secret weapon for extra fluffiness.
- 0.5 teaspoons salt Balances the sweetness.
Wet Ingredients
- 0.5 cups unsalted butter, melted Use coconut oil for a healthier option.
- 2 large eggs Room temperature eggs blend more smoothly.
- 1 cups sour cream Feel free to swap Greek yogurt for a healthier option.
Filling and Toppings
- 1 cups fresh blueberries Frozen blueberries can be used, just toss them in a bit of flour to prevent them from sinking.
- 4 oz cream cheese, softened The star ingredient for that luscious center.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk the melted butter, eggs, and sour cream until smooth.
- Gradually fold the wet mixture into the dry ingredients until just combined.
- Gently fold in the blueberries.
- In a separate small bowl, mix the softened cream cheese with a tablespoon of sugar until creamy.
Baking
- Line your muffin tin with paper cups or grease it well.
- Spoon a tablespoon of batter into each cup, add a dollop of cream cheese filling, and top with another tablespoon of batter.
- Bake for about 20 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack.
Notes
For healthier options, try substituting half of the all-purpose flour with whole wheat flour and use honey instead of sugar. Add seasonal twists like lemon zest or spices for variation. Store leftovers in an airtight container for up to 3 days, or freeze wrapped individually for longer storage.