If you are looking for the Best Blueberry Muffins you have come to the right place! With a luscious cream cheese filling, this is by far a delicious breakfast or brunch recipe!
When you think of the Best Blueberry Muffins, you might not often think of cream cheese, but the addition of this important ingredient elevates these blueberry muffins to the next level.
There is also an extra special sneaky secret ingredient to this blueberry muffin recipe. Coffee creamer! You heard that right, using coffee creamer in baked goods is delicious.
Not only does it give the recipe an enhanced flavor, but it is readily available and you can pretty much substitute it for liquid ingredients in all recipes.
Everything about these Blueberry Muffins just work work well together, but the cream cheese is really my favorite part, it provides a different and unique flavor and texture that you can’t resist!
Trust me when I say that when you try this recipe, there will be no turning back. It will become one of those recipes that you will keep on making over and over again.
Some of my other favorite blueberry recipes we have on our site include: Blueberry Bars, Lemon Blueberry Coffee Cake and Blueberry Oatmeal Cookies!
WHY THIS RECIPE WORKS:
- This has a great starting muffin base..
- You can make this without the cream cheese filling and they still would taste great.
- You can double this recipe to serve more people or save for later!
INGREDIENTS NEEDED (FULLL RECIPE BELOW):
Cream cheese
Vanilla bean paste or vanilla extract
All-purpose flour
Coffee creamer
Baking powder
Baking soda
Salt
Cinnamon
Unsalted butter
Granulated sugar
Eggs
Blueberries
Coarse sugar for garnish, optional
HOW TO MAKE THESE BEST BLUEBERRY MUFFINS:
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.
Blueberry Muffins:
-
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.
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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.
DO I HAVE TO USE THE CREAM CHEESE FILLING?
No you do not, this is optional. We absolutely love the flavor and texture contrast that it gives these muffins, but it is not required and the muffins will be fine without it.
DO I HAVE TO USE COFFEE CREAMER?
While we absolutely love coffee creamer in this recipe as it gives it so much flavors, it can be omitted and you can use milk as a replacement for it.
They may not be as sweet as the creamer adds a little extra flavor, but they still will be great muffins nonetheless.
HOW TO STORE:
These can be stored in an airtight container or ziptop bag in the refrigerator for up to 3 days.
These can also be frozen! 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.
TIPS AND TRICKS:
- This recipe can easily be doubled to make more or save for later.
- These can be frozen, see my tips above.
- You can omit the creamer and use milk instead.
- The cream cheese filling is optional, but highly recommended.
- We love to top our muffins with coarse sugar for a more sweet bakery effect.
If you are looking for that perfect morning pick me up or just a delicious breakfast then you have to make my Best Blueberry Muffins!
If you like this recipe you might also like:
If you’ve tried the BEST BLUEBERRY MUFFINS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Cream Cheese Blueberry Muffins
Ingredients
For the filling
- 4 ounces cream cheese softened
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon all-purpose flour
- 2 teaspoons vanilla coffee creamer
Muffin Mix
- 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 vanilla coffee creamer
- 1 1/2 cup fresh blueberries
- coarse sugar for garnish, optional
Instructions
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.
Blueberry Muffins
- 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.
Comments & Reviews
Jacob Ramirez says
why have cinnamon
April says
My husband voted this as the best muffin he has ever eaten. I have to agree.