Blueberry Cream Cheese Muffins are so perfect for breakfast/brunch…they are big and bakery-style with a crunchy sugar topping(optional). Making these muffins is a perfect way to kick off the weekend!
Tips for Making Blueberry Cream Cheese Muffins
- A good quality all-purpose flour makes all the difference. I used to think that all flour was the same but, Nah! I will link the one that I used here.
- Sometimes flour gets sifted around here but, not always! Most importantly I spoon it into a measuring cup instead of just digging a cupful out of the canister(I see you, impatient people) 😀. Actually, the proper way to measure flour for baking is to spoon it lightly into a legit calibrated measuring cup. Do not shake down, tap on the counter, or pack with a spoon. When the cup is mounded up then level the top with the back of a knife or any straight-edged tool. Scooping instead of spooning results in possibly up to 20% too much flour per cup which leads to dry, tough, and rubbery muffins, cakes, or brownies.
- Sometimes baking with fresh fruit can be tricky especially in bread recipes such as muffins, cake, or quick bread. I am happy to say that the blueberries will not all end up on the bottom with this recipe( I so hate it when that happens)! One reason that they don’t is because they are coated with the 2 tbsp of flour. Also, the batter here is really thick and that may prevent the blueberries from sinking to the bottom-my opinion!
- The cream cheese should be softened for about an hour before use but, it helps so much to mix it in with the melted and still warm butter so that everything blends out really smooth.
- If you would like, this recipe can be made as a quick bread by swapping out the muffin pans for a standard loaf pan.
Blueberry Cream Cheese Muffins are delish for sure but for variety try them with raspberries, peaches, or blackberries! Happy weekend!
Blueberry Cream Cheese Muffins
Course: Bread, Breakfast, MuffinsCuisine: AmericanDifficulty: Easy8
servings15
minutes25
minutes300
kcalBig bakery-style muffins that are the perfect addition to any weekend. The best muffins that I have ever made by far!
Ingredients
1 cup fresh or frozen blueberries plus 2 T. all-purpose flour
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
2 eggs
1(3 oz. pkg.) cream cheese, softened
1/2 cup butter, melted
2 tsp. lemon juice
2 tsp. vanilla extract
1/2 cup whole milk
- Topping
2 T. butter, melted
1 T. all-purpose flour
1/4 cup granulated sugar
Directions
- Preheat oven to 350°
- Line 8 large muffin tin cups with paper liners.
- Toss fresh blueberries with 2 T. flour and set aside.
- Whisk the flour, baking powder, baking soda, and salt in a mixing bowl.
- In the bowl of a mixer cream the melted butter and sugar together. Add the eggs one at a time, mixing well after each. Add the cream cheese and lemon juice, mix to combine.
- Add the dry ingredients to the wet along with the milk and vanilla. Mix just until combined. Careful not to overmix!
- Stir in the blueberries.
- Combine the remaining melted butter, flour, and sugar until crumbly.
- Fill the paper-lined muffin cups about 3/4 full. Sprinkle the sugar mixture over the top of each muffin.
- Bake for 25-30 minutes or until a tester comes out clean.
- Allow to cool on a wire rack for 10 minutes.