Blueberry Cream Cheese Muffins
User Reviews
4.7
Blueberry Cream Cheese Muffins
Description
These muffins rely on creaming softened cream cheese, butter, and granulated sugar until fluffy, then incorporating eggs, vanilla, and buttermilk for moisture and richness. Dry ingredients including flour, baking powder, baking soda, and salt are gently folded into the wet to preserve tenderness. Blueberries stir into the batter last, with minimal mixing to keep the texture tender and avoid breaking the berries.
Baked at 350°F for just under 20 minutes, the muffins develop lightly springy tops without overbaking. The cream cheese adds moisture and slight tang, complementing the sweet blueberries dispersed evenly throughout. The result is a soft, tender muffin with moist crumb and fruity pockets.
Fresh, frozen (unthawed), or freeze-dried blueberries can be used, though the original recipe favors freeze-dried or fresh. Adding lemon zest may enhance brightness, but glazes are not recommended to maintain the muffins’ balance and texture.
Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons butter softened
- 1 ½ cups granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 2 cups blueberries
Instructions
- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper/parchment liners. Set aside.
- With an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the cream cheese, butter, and sugar until light and fluffy, 1-2 minutes.
- Add the eggs, vanilla, and buttermilk, and mix again until well-combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the muffin batter and mix with a wooden spoon or spatula once or twice. There will be a lot of dry steaks remaining. Add the blueberries. Mix until JUST combined. Don't overmix. It's ok if it's slightly lumpy.
- Divide the batter evenly among the muffin cups. Bake for 14-17 minutes until the tops spring back lightly to the touch. Don't overbake (the exact time will depend on the variance of temperature in your oven so if you have to add time, that's ok).
- Remove the muffins to a wire rack to cool completely. Store in a covered container at room temp or in the refrigerator for several days. The tops of the muffin will soften as they are stored; they reheat beautifully for 10-15 seconds in the microwave and taste fresh as can be even days later.
Notes
- Freeze-dried and fresh blueberries both work well; frozen can be used without thawing but may affect texture slightly.
- Adding a small amount of fresh lemon zest to the batter can enhance flavor if desired.
- It is best not to add a lemon glaze as it may negatively affect the muffins' balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 151kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 111mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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