If you are looking for the best blueberry muffin you have come to the right blog, my friends!
With a luscious cream cheese filling, this is by far the best blueberry muffin.
Best Blueberry Muffin
When you think of the best blueberry muffin, you might not often think of cream cheese, but the addition of this important ingredient elevates these blueberry muffins to the next level. This is a sponsored post, all opinions are 100% my own.
There is also an extra special sneaky secret ingredient to this blueberry muffin recipe. Coffee creamer!
That’s right, Dunkin’ Donuts Vanilla Extra Extra Creamer to be exact. The addition of coffee creamer to baked goods makes them extra rich and flavorful!
Take me to the recipe for
The Best Blueberry Muffin already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Best Blueberry Muffin recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
What makes the best blueberry muffin?
- To me, the best blueberry muffin starts with a great base muffin recipe.
- You can totally make these blueberry muffins without the cream cheese filling and they would still be amazing.
- The muffin itself is light yet rich in flavor with subtle buttery notes. I think what really makes this the best blueberry muffin recipe is the three main ingredients: Dunkin’ Donuts Extra Extra Creamer, melted butter, and cream cheese.
I’m telling you – that cream cheese filling is just the perfect little surprise to these muffins. I highly suggest not skipping that step.
Now that it is July, I’m already thinking about fall. I know… a little crazy, right?
Florida has already been scorching hot for months and months and I am ready for a cool down! When enjoying these muffins with my coffee yesterday, it just felt so warm and inviting, it also smelled just like fall when baking them!
I drink coffee every day, normally multiple times a day. Every time I get a nice warm cup, I just feel cozy! Adding Dunkin’ Donuts Extra Extra Creamer just brings me to peak contentment.
Give me one of these cream cheese blueberry muffins and my afternoon is set!
I just can’t get enough of this cream cheese filling! I think I will need to experiment with more flavors soon!
The Dunkin’ Donuts Extra Extra Creamer is in the muffin mix and the cream cheese filling, tying all the flavors together!
You can find Dunkin’ Donuts Extra Extra Creamers at most grocery stores. Or, you can use their product locator to help!
Can I freeze blueberry muffins?
Yes! Once muffins are cooled completely, wrap in freezer-safe plastic wrap, then in foil, then place in a freezer-safe zip bag.
Muffins will last in the freezer for about 1 month.
To thaw frozen muffins, you can leave them at room temperature until thawed, or place them into a heated 350°F oven for about 10-15 minutes.
How to make the best blueberry muffin
Cream Cheese Blueberry MuffinsPrint
For the filling
- 4 ounces cream cheese softened
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon all-purpose flour
- 2 teaspoons Dunkin' Donuts Extra Extra Creamer in Vanilla
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 ounces cream cheese softened
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 eggs room temp
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/2 cup Dunkin' Donuts Extra Extra Creamer in Vanilla
- 1 1/2 cup fresh blueberries
- coarse sugar for garnish, optional
For the filling
Make the filling first by placing the cream cheese in a medium-sized bowl. Using an electric hand mixer, mix until smooth. Add in the remaining ingredients and mix until smooth, set aside.
Preheat oven to 425 degrees. Line a muffin tin with 12 liners, set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a medium-sized bowl add the cream cheese and whip with an electric hand mixer until smooth. Slowly add in the melted butter and mix to combine. Add the sugar and mix until combined. Add the eggs one at a time and mix until combined. Add in vanilla and creamer, carefully mix until combined.
Pour the wet mixture into the dry and fold it in until there are no lumps. Fold in the blueberries. Divide mixture between the 12 liners. Sprinkle generously with coarse sugar.
Place the cream cheese filling into a piping bag or a ziplock baggie. Snip the end of the bag so there is about 1/4 inch opening. Insert tip into the middle of each muffin and fill, disperse filling evenly among the 12 muffins.
Bake at 425 degrees for 5 minutes. Lower the oven to 375 degrees and bake an additional 14-15 minutes until a toothpick inserted into the bread part of the muffin comes out mostly clean. Let cool in the muffin tin for 10 minutes, transfer muffins directly to a wired rack to cool completely.
This is a sponsored conversation written by me on behalf of Dunkin’ Donuts. The opinions and text are all mine.