Introduction
Transform humble pantry staples into a delightful breakfast or snack with these unbelievably easy Blueberry Cream Cheese Swirl Muffins! Perfect for busy weeknights, this recipe delivers bakery-style taste in a fraction of the time. Get ready to impress yourself (and maybe your family) with minimal effort and maximum flavour!
Why This Works
This recipe shines because it’s ridiculously simple, uses common ingredients, and delivers incredible results. The cream cheese swirl adds a burst of tangy richness that perfectly complements the sweet blueberries, creating a flavor balance that’s hard to resist. Plus, it’s ready in under 30 minutes – perfect for even the busiest schedules!
Key Ingredients
- 🫐 1 ½ cups fresh or frozen blueberries
- 🥛 1 cup milk
- 🥚 2 large eggs
- 🧈 1/2 cup unsalted butter, melted
- 🍯 ½ cup granulated sugar
- 🥄 1 teaspoon vanilla extract
- 🧁 1 ½ cups all-purpose flour
- 🥄 2 teaspoons baking powder
- 🤏 ½ teaspoon baking soda
- 🧂 ¼ teaspoon salt
- 🧀 4 ounces cream cheese, softened
- 🍯 ¼ cup powdered sugar
Instructions
1️⃣ Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2️⃣ In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until well combined.
3️⃣ In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5️⃣ Gently fold in the blueberries.
6️⃣ In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
7️⃣ Divide the muffin batter evenly among the muffin liners, filling each about ¾ full.
8️⃣ Dollop spoonfuls of the cream cheese mixture on top of each muffin, swirling gently with a knife or toothpick for a marbled effect.
9️⃣ Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
🔟 Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Handy Tips
- For extra juicy muffins, use fresh blueberries. If using frozen, don’t thaw them; just add them straight from the freezer.
- If you don’t have powdered sugar, you can use granulated sugar instead for the cream cheese swirl, but it will be slightly less sweet and smooth.
- Don’t overmix the batter, or your muffins will be tough. A few lumps are okay!
Heat Control
Baking at 400°F (200°C) ensures the muffins bake through evenly and develop a slightly golden-brown crust without burning. Check them at 18 minutes; oven temperatures can vary.
Crunch Factor
These muffins have a tender crumb with a slightly crispy top, thanks to the baking powder and soda. The cream cheese swirl adds a delightful soft contrast to the overall texture.
Pro Kitchen Tricks
- Use a muffin scoop for perfectly even muffin sizes and baking.
- For a lemon twist, add the zest of one lemon to the batter.
- To make mini muffins, use a mini muffin tin and reduce baking time to 12-15 minutes.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
These muffins are perfect for gifting! Package them in a pretty box lined with parchment paper or cellophane bags tied with ribbon. A handwritten tag adds a personal touch.
Flavor Variations
🌟 Lemon Blueberry: Add the zest of one lemon to the batter and a few drops of lemon extract.
🌟 Chocolate Chip Blueberry: Fold in ½ cup of chocolate chips along with the blueberries.
🌟 Streusel Topping: Sprinkle a streusel topping (made with oats, brown sugar, flour, and butter) over the muffins before baking.
🌟 Cinnamon Swirl: Add 1 teaspoon of cinnamon to the cream cheese mixture for a warm spice twist.
Troubleshooting
- Muffins are dry: You may have overbaked them. Next time, check them earlier.
- Muffins are flat: You might have undermixed the baking powder or soda, or your baking powder could be old.
- Muffins are gummy: You may have overmixed the batter or used too much liquid.
FAQ
- Can I use frozen blueberries? Yes, just add them straight from the freezer.
- Can I make these muffins ahead of time? Yes, bake them and store them as directed.
- How long do they last? At room temperature, they last 3 days; in the fridge, they last a week.
- Can I double the recipe? Absolutely! Just use a larger baking pan or two muffin tins.
- Are these muffins suitable for freezing? Yes, once cooled completely, freeze in an airtight container for up to 3 months.
Conclusion
These Blueberry Cream Cheese Swirl Muffins are a guaranteed crowd-pleaser, perfect for breakfast, brunch, or an afternoon treat. They’re quick, easy, delicious, and undeniably satisfying. Share your creations on c.ratemyrecipes.com and let us know what you think! Enjoy!
5-Minute Blueberry Bliss Muffins: Busy Baker's Dream
Quick and easy blueberry muffins perfect for busy mornings, ready in just 5 minutes of prep time!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 180u00b0C (350u00b0F) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Tips
- For extra moisture, add a tablespoon of yogurt or sour cream to the batter.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.