Blueberry Muffins
Moist, bakery-style blueberry muffins with a soft, tender crumb, perfect for breakfast, brunch, or a cozy weekend bake.
Ingredients
- 4 ounces cream cheese, softened
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar,
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups cake flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 tablespoons buttermilk
- 1 cup blueberries, fresh or frozen
- Coarse sugar, for topping (optional)
Instructions
- Preheat your oven to 325°F (163°C). Line a 12-count muffin tin with paper liners or lightly grease with nonstick spray. Set aside.
- In a large mixing bowl, beat the cream cheese and butter together on medium speed using a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
- Add the granulated sugar and beat until the mixture is light and fluffy, about 2–3 more minutes.
- Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- Mix in the vanilla extract until fully combined.
- In a separate medium bowl, whisk together cake flour, baking powder, and kosher salt.
- With the mixer on low speed, add the dry ingredients to the wet mixture in two additions, alternating with the buttermilk. Mix until just combined.
- Gently fold in the blueberries with a spatula, being careful not to crush them. If using frozen, no need to thaw.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle tops with coarse sugar if desired.
- Bake for 28 to 32 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.