Cream Cheese Blueberry Muffins are the delicious summertime breakfast option. During Summer, I take advantage of abundant summer fruits try to use fresh in every way possible, like muffins, pancakes, drinks, smoothies, and what not! Of course, I also stuff the face with fresh fruits as-is.

I like to eat these Cream cheese blueberry muffins for breakfast, especially in Summer. The cream cheese in the recipe gives the muffin a nice texture and taste. I have used oil and butter because oil keeps muffins moist and, butter adds more flavor. These are not overly moist or sweet muffins. The sugar in the recipe is carefully measured to cut the sugar overpowering the blueberry flavor. I absolutely love the fine crumbly texture yet slightly moist and flavorful muffins loaded with loads of fresh blueberries.

I usually bake a big batch of blueberry muffins and store them in the freezer. Every night I leave a muffin in the fridge and eat on next day breakfast. Come on, who doesn’t like to have blueberry muffins every day for breakfast! If you forget to move the muffins from the freezer to the refrigerator, don’t worry, you can also leave them on the counter the next day or microwave for few seconds or so.

Checkout other Seasonal Breakfast recipes like Pumpkin pancake, Pumpkin Caramel sauce.

Cream Cheese Blueberry Muffin:

• 50 grams butter at room temperature
• 220 grams Bleached AP flour or cake flour
• 50 grams oil
• 50 grams cream cheese at room temperature
• 30 grams heavy cream or milk
• 30 grams yogurt
• 2 – large eggs(108 approx)
• 6 grams of baking powder
• a pinch of salt
• 120 grams white sugar
• 150 grams fresh blueberry + 1 tbsp of flour
• 1 tsp vanilla

Topping(Optional)

• 50 grams of fresh blueberry + 1 tbsp of sugar

Procedure:

1. Preheat the oven to 425 degrees Fahrenheit. Grease the muffin pan and keep it ready.
2. In a large mixing bowl, combine flour, salt, and baking powder.
3. In a large bowl using a handheld mixer, cream the butter, sugar, and cream cheese until sugar dissolves. Crack in the eggs one at a time and beat until creamy. Add the oil, yogurt, and heavy cream. Beat until well incorporated for about 1 minute or so.
4. Sift the dry ingredients over wet ingredients and mix gently using a wooden or silicone spatula. 
5. Take the blueberries in a bowl. Add some flour and coat the blueberries with flour.
6. Add the flour-coated blueberries to the muffin batter and gently mix. Make sure blueberries are evenly spread.
7. Scoop the batter evenly into each muffin cup, filling to the top. Mix the blueberries with some sugar and add them to the top of each muffin. 
8. Bake the Cream Cheese Blueberry Muffin for 8 mins at 425 F and then reduce the temperature to 350F and continue to bake for 25 min or until the toothpick inserted comes out clean. The temperature of the muffins varies based on the muffin size and oven temperature. I used a 6 – jumbo muffin cup tray.
9. Remove the muffin pan from the oven and allow it cool for 5-minutes. Then, transfer the muffin to a cooling rack. 
10. Once the muffin is cooled, store it in a box. These Cream Cheese Blueberry Muffins stay fresh at room temperature for 3- days or so and up to a week in the refrigerator. Take the muffins from the fridge, and leave them on the counter before serving to come to room temperature.
11. Cream Cheese Blueberry muffin tastes delicious cold, warm, or at room temperature. When served straight from the refrigerator, the cream cheese and butter can make the muffin a little dense, still taste delicious.