Breakfast, Muffins 0 comments

Blueberry Cream Cheese Muffins

These blueberry cream cheese muffins are filled with blueberry jam and cream cheese and topped with gorgeous purple swirls of the two!

How to make blueberry cream cheese muffins

Start by whisking together the dry ingredients, making sure to reserve a little bit of the flour.

Toss the reserved flour with the blueberries. This will prevent the blueberries from sinking to the bottom of the muffins when baking.

Whisk together the sugar and the wet ingredients.

Stir the dry ingredients into the wet ingredients. I like to use a wooden spoon or spatula and only stir a few times to prevent over mixing. There may be a few streaks of flour, and that is ok!

Fold in the blueberries very gently.

Fill the muffin cups about 2/3 of the way. Add a scoop of the blueberry jam and cream cheese filling. Top with more batter to fill all the way to the top. Add ANOTHER scoop of the filling and swirl it into the top.

How to get sky high muffin tops

  1. Make sure your baking powder and baking soda are not expired. Contrary to popular belief, they do actually expire and will no longer be as effective in baked goods.
  2. Let your batter rest a while. Letting the batter rest 10-15 minutes while you preheat the oven allows the rising agents to activate and do their job.
  3. Space the muffins apart and only bake one tray at a time. This can be more time consuming and annoying, but leaving spaces in your muffin tray and only baking one at a time in the center of the oven creates an even, higher rise.
  4. Use fairly high temperature. I don’t like to bake muffins any lower than 375 degrees F. because that slightly higher temperature gives them the rise you want. Sometimes I will even go up to 400 or 425 for the first 5-10 minutes and then reduce the heat.
  5. Fill those cups to the tippy top! These are not cupcakes that are going to just rise up and then deflate in the center if you over fill the tin. Use up all available space to get high muffin tops.

How to make the blueberry cream cheese muffin filling

The cream cheese and jam filling is as easy as it sounds! Simply beat cream cheese until it is smooth with no lumps and mix in an equal amount of blueberry jam.

Make sure the cream cheese is softened to room temperature, or you will have lumps.

Common questions

  • Why aren’t my muffins rising?
    See notes above about getting higher muffin tops. Your baking powder or soda could be expired, or maybe you aren’t resting your batter long enough.
  • Why are my muffins dry?
    Over mixing or over baking can result in dry muffins. I only stir just until combined when adding dry ingredients into the batter. Take the muffins out when there are still a few crumbs that cling to an inserted toothpick.
  • Why are my muffins raw in the center?
    Make sure you are not hitting a blueberry or just the blueberry cream cheese filling when checking for doneness. These could lead you to thinking they are done early.
  • What can I substitute for the buttermilk?
    You can make a quick, makeshift buttermilk by combining a tablespoon of lemon juice or vinegar plus milk and letting it sit for 5 minutes until it starts to curdle.
  • Why do I have to coat the blueberries in flour?
    This prevents them from sinking to the bottom of the muffin batter when baking.
  • What kind of muffin papers do you use?
    I love these ones from Amazon because nothing sticks to them, but any work fine!

Blueberry Cream Cheese Muffins

Recipe by Laura DuensingCourse: Breakfast
Servings

4

servings
Prep time

30

minutes
Cooking time

22

minutes

Ingredients

  • BLUEBERRY MUFFINS
  • 2 1/2 cups (300g) all-purpose flour

  • 1/2 Tablespoon (7g) baking powder

  • 1 teaspoon (5g) baking soda

  • 1/2 teaspoon (3g) salt

  • 1 cup (200g) sugar

  • 1/2 cup salted butter, melted

  • 1/2 cup vegetable or canola oil

  • 1 teaspoon vanilla extract

  • Zest of 1 lemon

  • 2 eggs*

  • 3/4 cup buttermilk

  • 1 1/2 cups blueberries**

  • CREAM CHEESE AND JAM FILLING
  • 4 ounces cream cheese, room temperature***

  • 4 ounces blueberry jam

Directions

  • MAKE THE MUFFIN BATTER
  • Whisk together 2 1/4 cups of the flour with the baking powder, baking soda and salt in a small bowl and set aside.
  • In another small bowl, toss together the remaining 1/4 cup of flour with the blueberries.
  • In a large bowl, whisk together the sugar, melted butter, oil, vanilla, lemon zest, eggs and buttermilk.
  • Add the dry ingredients to the wet ingredients, stirring with a wooden spoon or spatula just a few times until combined. It’s fine if there are some streaks of flour left. Do not over mix!
  • Gently fold in the flour coated blueberries.
  • Let the batter rest for 10-15 minutes while you preheat the oven to 375 degrees F. and make the filling.
  • MAKE THE FILLING
  • To make the filling, use a mixer to beat the cream cheese until smooth. There should be no lumps. Add the blueberry jam and mix to combine.
  • ASSEMBLE AND BAKE
  • Line a muffin tin with 12 muffin papers. Fill each 2/3 of the way with the prepared batter. Add about a 1 teaspoon scoop of the jam and cream cheese filling. Top with more batter to fill the muffin cup all the way to the top. Add an additional teaspoon of the jam mixture to the top of the muffin and use a toothpick or knife to gently swirl it on top.
  • Bake at 375 degrees F. for 20-22 minutes or until a toothpick or knife comes out with just a few crumbs clinging to it. Check a couple of places to make sure you aren’t hitting a juicy blueberry.

Notes

  • *Bob’s Red Mill Egg Replacer works great in place of eggs in this recipe. Take out the baking soda in the recipe as well if using as the egg replacer is mostly made up of baking soda.
  • **Use fresh blueberries over frozen. If using frozen, make sure to thaw and drain extra liquid first.
  • ***Use room temperature cream cheese or filling will be lumpy.

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