Blueberry Cream Cheese Muffins
A sensational pairing of creamy, rich cream cheese and vibrant, tangy blueberries creates a muffin explosion of flavor! Enjoy this delightful treat.
These muffins are a harmonious blend of refreshing blueberries and luscious cream cheese. They are perfect as a delightful snack for children or as a thoughtful homemade gift. Experience the irresistible combination today!
Muffin Batter Ingredients- 150g unsalted butter, softened at room temperature
- 300g cream cheese
- 6 large eggs
- 200g granulated sugar
- 360g cake flour (or all-purpose flour)
- 6g baking powder
- 1 heaping cup frozen blueberries (do not thaw)
Cooking Instructions
Step 1
First, measure out 150g of unsalted butter and 300g of cream cheese. Ensure the butter is softened to room temperature, making it pliable and easy to cream. This step is crucial for a smooth batter.
Step 2
In a large mixing bowl, add the softened butter and cream cheese. Using a hand mixer on medium speed, beat them together for about 1-2 minutes until light, fluffy, and well combined. Aim for a smooth, creamy consistency without any lumps.
Step 3
Gradually add the 200g of granulated sugar to the creamed butter and cream cheese mixture. It’s best to add the sugar in three additions, mixing well after each addition. Continue beating with the hand mixer until the mixture is light and airy.
Step 4
Now, it’s time to add the eggs. Do not add all 6 eggs at once, as this can cause the mixture to curdle. Instead, add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. If the batter looks like it’s separating, beat it a little longer until it comes back together.
Step 5
Once all the eggs are incorporated and the batter is smooth, sift the 360g of cake flour and 6g of baking powder directly over the wet ingredients. Gently fold the dry ingredients into the wet ingredients using a spatula or a whisk until just combined. Be careful not to overmix; overmixing can lead to tough muffins. Stop mixing as soon as you no longer see streaks of flour.
Step 6
Finally, gently fold in the frozen blueberries. For an intense blueberry flavor, don’t be shy! I added a generous amount, and I used them straight from the freezer without thawing, which helps them hold their shape better during baking. Adjust the amount to your preference.
Step 7
Prepare your muffin tin by lining it with paper liners. Fill each liner about 80% full with the batter. Filling them too full might cause the muffins to spill over, while underfilling can result in flatter tops. (I learned this the hard way – filling only 60% resulted in less dramatic domed tops, so I’m aiming for 80% next time!). You can press a few extra blueberries on top for decoration if you like, especially if you want to entice little ones.
Step 8
Preheat your oven to 185°C (365°F). Bake the muffins for approximately 25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Baking times can vary slightly depending on your oven.
Step 9
If you don’t have a standard muffin tin, don’t worry! You can use disposable aluminum foil muffin cups, often found at grocery stores. Simply line these cups with paper liners and fill them with the batter. These cups are reusable and a great alternative for baking muffins.
Step 10
Ding! Your delicious Blueberry Cream Cheese Muffins are ready to be enjoyed. The warm, inviting aroma of freshly baked muffins filling your home is truly wonderful. They are delicious served warm, but also great once they have cooled.
