Cream Cheese Blueberry Muffins Recipe

Flour: The base of the muffin, providing structure and texture.

Sugar: Adds sweetness to the muffins and helps with browning.

Salt: Enhances the flavors of the other ingredients.

Baking powder: A leavening agent that helps the muffins rise.

Vegetable oil: Adds moisture and richness to the muffins.

Egg: Binds the ingredients together and adds structure.

Milk: Provides moisture and helps create a tender crumb.

Fresh blueberries: Adds bursts of fruity flavor and juiciness.

Cream cheese: Creates a creamy, tangy center in each muffin.

Vanilla extract: Adds a warm, sweet aroma and flavor.

When folding in the blueberries, be gentle to avoid breaking them. This helps to prevent the batter from turning purple and ensures that the blueberries remain whole, giving a burst of flavor in every bite.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.

• sugar - Substitute with honey: Honey provides natural sweetness and moisture, but you may need to reduce the liquid content slightly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle flavor and is a healthier fat option.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace one egg, making it vegan-friendly.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh are not available; just make sure to thaw and drain them first.

• softened cream cheese - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor with less fat.

• sugar - Substitute with maple syrup: Maple syrup adds a rich flavor and natural sweetness, but you may need to adjust the liquid content.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the muffins soggy.

• For short-term storage, place the muffins in an airtight container. Line the bottom of the container with a paper towel, add the muffins, and place another paper towel on top. This helps absorb any excess moisture.

• Store the container at room temperature for up to 2 days. If you need to keep them longer, consider refrigerating them.

• To refrigerate, place the muffins in an airtight container or wrap them individually in plastic wrap. They can be stored in the refrigerator for up to 5 days.

• For freezing, wrap each muffin individually in plastic wrap or aluminum foil. This helps prevent freezer burn and keeps them fresh.

• Place the wrapped muffins in a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of how long they’ve been stored.

• Freeze the muffins for up to 3 months. When ready to enjoy, thaw them at room temperature or warm them in the microwave for about 20-30 seconds.

• If you prefer a crispier texture, reheat the thawed muffins in a preheated oven at 350°F (175°C) for about 10 minutes.

• Avoid storing muffins in the refrigerator without proper wrapping, as this can dry them out and affect their texture.

• For an extra touch, sprinkle a bit of powdered sugar on top of the muffins before serving to enhance their presentation and flavor.

• Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quick reheat, use the microwave. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious not to overheat, as this can make the muffin rubbery.

• If you have an air fryer, preheat it to 300°F (150°C). Place the muffins in the basket, ensuring they are not touching each other. Heat for about 3-5 minutes, checking frequently to avoid overcooking.

• For a stovetop method, use a skillet on low heat. Place the muffins in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• To retain the cream cheese filling's texture, consider steaming. Place the muffins in a steamer basket over simmering water for about 5 minutes. This method helps keep the muffins moist and the filling creamy.

• Oven: Preheat to 375°F (190°C) to bake the muffins.

• Muffin tin: Holds the muffin batter and helps shape the muffins.

• Paper liners: Line the muffin tin to prevent the muffins from sticking.

• Large mixing bowl: Mix together the dry ingredients like flour, sugar, salt, and baking powder.

• Medium mixing bowl: Combine the wet ingredients such as vegetable oil, egg, and milk.

• Small mixing bowl: Beat the cream cheese, sugar, and vanilla extract until smooth.

• Whisk: Blend the wet ingredients together.

• Spatula: Fold in the blueberries gently into the batter.

• Electric mixer: Beat the cream cheese mixture until smooth.

• Measuring cups: Measure out the flour, sugar, vegetable oil, and milk accurately.

• Measuring spoons: Measure the salt, baking powder, and vanilla extract.

• Teaspoon: Add a teaspoon of the cream cheese mixture to the center of each muffin.

• Toothpick: Check if the muffins are done by inserting it into the center.

• Wire rack: Cool the muffins completely after baking.

• Cooling rack: Transfer the muffins to cool after they have been in the pan for 5 minutes.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can quickly combine the batter and cream cheese mixture, saving you time and effort.

Preheat the oven early: Turn on the oven before you start mixing to ensure it reaches the correct temperature by the time you're ready to bake.

Line the muffin tin: Use paper liners to avoid greasing the tin, making cleanup faster.

Double the recipe: Make a larger batch and freeze the extra muffins for a quick snack later.