There’s something extraordinarily delightful about freshly baked blueberry cream cheese muffins. The combination of tart blueberries and creamy cheese stuffed into a fluffy muffin is simply irresistible. Imagine waking up to these warm muffins on a relaxing weekend morning, or savoring them as an afternoon treat with a cup of tea or coffee. Whether you’re an experienced baker or a beginner in the kitchen, this step-by-step guide will help you create perfect blueberry cream cheese muffins without any fuss.
Ingredients
Muffin Batter:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup whole milk
– 1 teaspoon vanilla extract
– 1 1/2 cups fresh or frozen blueberries
Cream Cheese Filling:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg yolk
– 1 teaspoon vanilla extract
Step-by-Step Instructions
Preheat the Oven and Prepare the Pan:
1. Preheat your oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners, or lightly grease with non-stick cooking spray.
Make the Muffin Batter:
1. In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
2. In a separate bowl, combine 1/2 cup of melted unsalted butter, 2 large eggs, 1 cup of whole milk, and 1 teaspoon of vanilla extract.
3. Pour the wet ingredients into the dry ingredients, gently mixing until the batter is just combined. Be careful not to overmix.
4. Fold in 1 1/2 cups of fresh or frozen blueberries, ensuring they are evenly distributed throughout the batter.
Prepare the Cream Cheese Filling:
1. In a medium bowl, beat 8 oz of softened cream cheese until smooth.
2. Add in 1/4 cup of granulated sugar, 1 large egg yolk, and 1 teaspoon of vanilla extract.
3. Mix until the ingredients are well incorporated and the filling is creamy.
Assemble the Muffins:
1. Spoon about 2 tablespoons of muffin batter into the bottom of each cup in the prepared muffin tin.
2. Add a generous tablespoon of the cream cheese filling on top of the batter.
3. Cover the cream cheese filling with another spoonful of muffin batter, filling the muffin cups to about three-quarters full.
Bake the Muffins:
1. Place the muffin tin in the preheated oven.
2. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
3. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
– Serving: These muffins are best enjoyed warm. Serve them as a delightful breakfast treat or an afternoon snack. Pair with a hot cup of coffee or tea for a comforting experience.
– Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days. You can also freeze them for up to a month. Simply thaw and reheat in a microwave or oven before serving.
Helpful Notes
– Fresh or Frozen Blueberries: Whether you use fresh or frozen blueberries, both work well in this recipe. If using frozen, do not thaw them before adding to the batter.
– Softened Cream Cheese: Make sure your cream cheese is at room temperature to ensure a smooth and creamy filling.
– Do Not Overmix: Overmixing the batter can lead to tough muffins. Mix until just combined for the best texture.
Tips from Well-Known Chefs
– Nigella Lawson: “Adding a bit of lemon zest to the batter will enhance the flavor of the blueberries and add a lovely fragrance to your muffins.”
– Ina Garten: “Always use room temperature ingredients when baking. This allows the ingredients to combine more seamlessly and results in a better texture for your baked goods.”
– Gordon Ramsay: “For an extra moist muffin, substitute half the butter with sour cream. The acidity makes for a tender crumb.”
Frequently Asked Questions
1. Can I use a different type of berry?
– Yes, you can substitute blueberries with raspberries, blackberries, or strawberries.
2. What if I’m out of whole milk?
– You can use any type of milk, including plant-based milk like almond or oat milk.
3. Can these muffins be made gluten-free?
– Yes, simply replace the all-purpose flour with a gluten-free flour blend.
4. Do I need to thaw frozen blueberries before using them?
– No, you can add them directly to the batter from frozen.
5. Can I make mini muffins with this recipe?
– Yes, simply adjust the baking time to 12-15 minutes for mini muffin tins.
6. Why are my muffins dense?
– Overmixing the batter can cause dense muffins. Mix until just combined.
7. Can I skip the cream cheese filling?
– Yes, you can make plain blueberry muffins without the filling.
8. What’s the best way to reheat muffins?
– Reheat in the microwave for 20-30 seconds or in an oven at 350°F (175°C) for 5-7 minutes.
9. Can I use low-fat cream cheese?
– Yes, but the texture might be slightly different. Full-fat cream cheese is recommended for best results.
10. Why did my muffins stick to the liners?
– Ensure you grease the liners or muffin tin well, or use high-quality non-stick liners.
In conclusion, baking blueberry cream cheese muffins at home is both rewarding and enjoyable. Follow these steps, tips, and notes for delightful muffins that will impress anyone who gets a taste. Happy baking!”