Description
These delicious blueberry muffins are perfect for any occasion, combining a moist and tender crumb with a creamy cream cheese filling and a sweet blueberry burst. Made with wholesome ingredients like Greek yogurt and whole wheat flour, they offer a delightful treat that balances indulgence with nutrition.
Ingredients
Scale
Dry Ingredients
- 250 g wheat flour (whole wheat flour as a healthy alternative)
- 1 tsp salt (enhances the flavor)
- 150 g brown sugar (can be replaced with honey)
- 100 g sugar (sweetens the muffins)
- 1 tbsp flour (for coating blueberries)
- 1 tsp cornstarch (stabilizes the filling)
Wet Ingredients
- 100 g melted butter (adds moisture)
- 50 ml vegetable oil (coconut oil adds a special flavor)
- 1 piece of egg (binding agent for consistency)
- 1 tsp vanilla extract (for an aromatic experience)
- 200 g Greek yogurt (quark is a healthy alternative)
- 50 ml milk or cream (for the perfect consistency of glaze)
Other
- 200 g fresh blueberries (roll in flour so they don’t sink)
- 200 g cream cheese (room temperature for a smooth consistency)
- 100 g icing sugar (for a sweet glaze)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 220°C (428°F) and line a muffin tin with paper baking cups to prevent sticking and ensure easy removal.
- Coat Blueberries: Roll three-quarters of the fresh blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the muffins during baking.
- Mix Dry Ingredients: In a large bowl, combine wheat flour, brown sugar, and salt. Add the melted butter and mix until the mixture becomes crumbly.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, sugar, Greek yogurt, vegetable oil, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently fold them together, being careful not to overmix to keep the batter light and fluffy.
- Fold in Blueberries: Gently fold the floured blueberries into the batter to distribute them evenly without breaking them.
- Prepare Cream Cheese Filling: In a separate bowl, mix cream cheese with sugar, cornstarch, and vanilla extract until the filling is smooth and creamy.
- Assemble Muffins: Spoon about 1½ tablespoons of the batter into each muffin cup. Add a dollop of cream cheese filling on top, then cover with more batter and blueberries to fill the cups completely.
- Bake Muffins: Reduce the oven temperature to 175°C (347°F) and bake the muffins for 22 to 25 minutes, until they are golden brown and a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the tin for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare and Drizzle Glaze: Mix icing sugar with milk or cream until smooth and drizzle this glaze over the cooled muffins for a sweet finishing touch.
Notes
- Rolling blueberries in flour prevents them from sinking, ensuring even distribution throughout the muffins.
- Using whole wheat flour gives a healthier twist, but all-purpose flour can be substituted if preferred.
- The cream cheese filling adds creaminess and keeps the muffins moist inside.
- Letting the muffins cool properly before glazing prevents the icing from melting off.
- Substitute brown sugar with honey for a natural sweetener alternative.
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- Do not overmix the batter to keep muffins tender and light.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: blueberry muffins, cream cheese filling, homemade muffins, easy baking recipe, breakfast muffins, whole wheat muffins, Greek yogurt muffins
