Scrumptious Blueberry Cream Cheese Muffins: A Deliciously Easy Treat

Hey there, friends! If you’re anything like me, you know that the mornings can get a little crazy—especially when you’re trying to juggle breakfast, kids, and maybe a cup of coffee (that’s actually hot). That’s exactly why I’m thrilled to share my Scrumptious Blueberry Cream Cheese Muffins recipe with you. They’re quick to whip up, delightful to devour, and oh-so-perfect for those busy days when you need something that feels special but doesn’t require a MasterChef degree.

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Why You’ll Love These Scrumptious Blueberry Cream Cheese Muffins

Let’s be real: muffins are basically the little cousins of cake, but they can be eaten guilt-free anytime of the day. These muffins are not just packed with juicy blueberries; they also have a creamy surprise inside. You’ll feel like a superstar baker with minimal effort, and your taste buds will thank you.

Ingredients

• 1 cup fresh blueberries (or frozen, but who are we kidding—fresh is best!)
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/3 cup cream cheese, softened
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 large egg

Steps to Muffin Perfection

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined. The dry ingredients should be like a cozy little blanket for your muffins.
3. In a separate bowl, mix the melted butter, cream cheese, milk, vanilla extract, and egg until smooth. You want this to be a creamy hug of goodness.
4. Pour the wet mixture into the dry ingredients. Fold it gently until just combined—don’t overmix; we want our muffins light and fluffy, not dense like your ex’s excuses.
5. Gently fold in the blueberries. If you’re using frozen berries, don’t worry; they’ll still be delicious. Just don’t mash them! You need those juicy explosions of flavor.
6. Divide the batter evenly among the muffin tins, filling each about 2/3 full. Add a few extra blueberries on top for that Insta-worthy touch!
7. Bake for 18-20 minutes or until the tops are golden and a toothpick inserted comes out clean. Your kitchen will smell like a little slice of heaven floating through the universe.
8. Let them cool for a few minutes before transferring to a wire rack. But honestly, who doesn’t sneak one while they’re still warm? We won’t tell.

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Culinary Tips for Success

• Want an even creamier filling? Mix a splash of vanilla extract into the cream cheese before adding it to the batter.
• If you don’t have blueberries, feel free to swap in your favorite berries—raspberries, strawberries, or even chocolate chips! (Because let’s face it, chocolate makes everything better.)
• Don’t stress about getting the muffins exactly the same size. Just like us, each muffin is beautifully unique!

Personal Note

These muffins quickly became a staple in our household after my kids polished off the first batch in record time. Trust me—if you’re facing a morning meltdown, having these beauties on hand can be a game-changer. Plus, watching my kids’ faces light up when they bite into that creamy center? Absolutely priceless!

FAQs

Can I substitute cream cheese in this recipe?

Absolutely! If you prefer a lighter option, you can use Greek yogurt instead of cream cheese. The muffins won’t be quite as rich, but they’ll still be delicious!

How can I store leftovers?

Store your muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the freezer! Just let them cool completely before wrapping and freezing.

Can I use frozen blueberries?

Yes, you can! Just keep in mind that they might make the batter a bit more purple since they’ll release some juice. But hey, a little color never hurt anyone!

So there you have it—Scrumptious Blueberry Cream Cheese Muffins that are bound to become your new favorite morning treat. Whether you’re feeding the kids, hosting a brunch, or just needing a moment of culinary joy, these muffins have got your back. Trust me, they’ll become a kitchen staple faster than you can say “where’s my coffee?” Enjoy, and happy baking!

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Irresistible Blueberry Cream Cheese Muffins Recipe to Savor

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• Author: admin
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Description

Savor these irresistible blueberry cream cheese muffins Perfectly moist they blend sweet blueberries and creamy cheese for a delightful treat

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Ingredients

Scale 1x2x3x

1 cup fresh blueberries

1 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter, melted

1/3 cup cream cheese, softened

1/2 cup milk

1 teaspoon vanilla extract

1 large egg

Cook Mode Prevent your screen from going dark

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Instructions

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.

In a separate bowl, mix the melted butter, cream cheese, milk, vanilla extract, and egg until smooth.

Pour the wet mixture into the dry ingredients. Fold it gently until just combined—don’t overmix.

Gently fold in the blueberries.

Divide the batter evenly among the muffin tins, filling each about 2/3 full.

Bake for 18-20 minutes or until golden and a toothpick comes out clean.

Let them cool before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Calories: 200 calories
• Sugar: 10 grams
• Fat: 8 grams
• Saturated Fat: 8 grams
• Carbohydrates: 30 grams
• Fiber: 1 gram
• Protein: 4 grams

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