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Blueberry Cream Cheese Muffins

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

Blueberry Cream Cheese Muffins are delish for sure but for variety try them with raspberries, peaches, or blackberries! Happy weekend!

Blueberry Cream Cheese Muffins

Recipe by DamarisCourse: Bread, Breakfast, MuffinsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

300

kcal

Big 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.

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