Description
These Blueberry Cream Cheese Muffins are a delightful blend of whole wheat and all-purpose flours, bursting with fresh or frozen blueberries and pockets of creamy cheese. Moist and tender with a subtle sweetness and a touch of tang from sour cream, these muffins make a perfect breakfast treat or snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sour cream
Add-ins
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 4 oz cream cheese, softened and cut into small cubes
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and brown sugar until well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, whisk melted butter, egg, vanilla extract, and sour cream until the mixture is smooth and well blended.
- Blend Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold together until just combined, leaving a few lumps to ensure the muffins remain tender and fluffy.
- Fold in Blueberries and Cream Cheese: Carefully fold in the blueberries and cubed cream cheese, distributing them evenly throughout the batter without crushing the blueberries.
- Fill Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not thaw frozen blueberries before adding to prevent bleeding into the batter.
- Be careful not to overmix the batter to maintain muffin tenderness.
- Ensure cream cheese is softened to easily fold into the batter.
- Use paper liners or grease the pan thoroughly to prevent sticking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat briefly in the microwave or oven before serving for best texture.
