Blueberry Cream Cheese Muffins

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We have stepped into the month of March. The days have started getting longer, which means that spring with its vibrant colors is on its way. Last week when I went for grocery shopping, I got a big batch of blueberries. Labeled as a superfood, they are a great source of antioxidants and vitamins. I like blueberries in my oatmeal, in my pancakes, in my tarts, but I have to admit that I am head over heels for these Blueberry Cream Cheese Muffins.

Though these look like the traditional blueberry muffins, the rich cream cheese filling inside really takes them to the next level. Honestly, they taste as delicious as the ones you get in the bakeries!
The muffins are incredibly soft, moist and light and are bursting with plump, juicy blueberries in every single bite. With a cup of your morning coffee, this is such a perfect way to start your day!
The cream cheese lends a creamy flavor to the muffins, while the addition of buttermilk makes them perfectly moist and adds a subtle tangy flavor that pairs well with the blueberries.
If you are looking for other Breakfast Recipes, you can check my most popular Breakfast Granola Fruit Tarts , Blueberry Chia Seed Pudding and Healthy Morning Glory Muffins

Can Frozen Blueberries be used ?

The answer is yes. If you don't get fresh blueberries, you don't have to wait all year to make these. You can use frozen blueberries too.

Notes
  • Make sure the cream cheese is at room temperature while making the filling. This will ensure that there are no lumps.
  • You can store the muffins in an airtight container at room temperature for a day, and in the refrigerator for upto 3 days.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Blueberry Cream Cheese Muffins Blueberry Cream Cheese Muffins
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 14-15
Calories per serving: 270kcal




Ingredients:
  • 1 ¾ cup all-purpose flour
  • 1 Tablespoon cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • 4 Tablespoons unsalted melted better
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 ½ cups blueberries
  • 220g cream cheese, at room temperature
  • ⅓ cup granulated sugar
  • ½ teaspoon vanilla extract

Instructions:
  1. Preheat oven to 190 degrees Celsius.
  2. Line the muffin tin with paper liners and set aside.
  3. In a large bowl, stir together oil and butter. Add 1 cup of sugar, 2 eggs, 1/2 cup of buttermilk and 2 teaspoons of vanilla extract and whisk to combine.
  4. In another bowl, sift together the flour, the baking powder, the cornstarch, and salt.
  5. Add the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
  6. Then, carefully fold in the blueberries until they are incorporated into the batter. Set aside the batter while we make the cream cheese filling.
  7. To make the cream cheese filling, combine the cream cheese, 1/3 cup of sugar, and 1/2 teaspoon of vanilla extract and stir until smooth and well-combined. Set aside.
  8. To assemble, fill the muffin cups with 2/3rd of the muffin batter.
  9. Use a spoon to make a crater in the center of each muffin and fill about 2 teaspoons of the prepared cream cheese mixture in the center.
  10. Top with a spoonful of the muffin batter.
  11. Transfer to the oven and bake for 20-25 minutes or until baked.
  12. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  13. Enjoy!

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