Indulge your taste buds in a symphony of flavors with our delightful homemade blueberry muffins featuring a tantalizing cream cheese surprise.
The perfect combination of sweetness from the muffin, tartness from the lemon, and burst of freshness from blueberries will leave you craving for more. Join us on this culinary adventure as we share the recipe for these mouthwatering treats.
Before you begin, check out these Frequently Asked Questions (FAQs):
1. Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can substitute frozen blueberries. However, be sure to thaw and drain them before using. Toss them in a bit of flour to prevent excess moisture.
2. Q: Can I use a different type of oil in the muffin batter?
A: Absolutely! You can experiment with oils like melted butter or coconut oil for a unique flavor twist. Adjust quantities accordingly.
3. Q: How do I prevent the cream cheese filling from sinking to the bottom of the muffins?
A: Spoon small amounts of the cream cheese mixture onto the muffin batter, ensuring it stays centered. This helps distribute the filling throughout the muffin.
4. Q: Can I make these muffins ahead of time and freeze them?
A: Yes, these muffins freeze well. Allow them to cool completely, then store in an airtight container. Thaw at room temperature or reheat in the oven when ready to enjoy.
5. Q: Any tips for getting a perfect muffin texture?
A: Avoid overmixing the batter; a few lumps are okay. Also, ensure your oven is preheated properly, and don't overbake. Use the toothpick test – if it comes out clean, they're ready!
6. Q: Can I omit the lemon zest from the cream cheese filling?
A: Certainly. The lemon zest adds a citrusy kick, but you can omit it if you prefer a milder flavor. Consider adding a bit more vanilla extract for a sweet twist.
7. Q: How many muffins does this recipe yield?
A: This recipe makes approximately 12 regular-sized muffins. Adjust quantities if using a different muffin tin size.
8. Q: Can I use a different type of sugar in the muffin batter?
A: Yes, feel free to experiment with alternative sugars like brown sugar or a sugar substitute. Keep in mind that it might slightly alter the flavor.
Now that your questions are answered, it's time to embark on your baking journey and savor the delightful combination of blueberries and cream cheese in these homemade muffins!
Try this recipe and let me know what you think. The sweetness of the muffin coupled with the tart of the lemon and blueberry…*chef’s kiss*
Ingredients:
For the Muffins:
1 ½ cups all-purpose flour
¾ cup white sugar
2 tsp baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk
2 tbsps milk
1 tsp vanilla extract
1 cup fresh blueberries
2 tsps flour (for dusting blueberries)
For the Cream Cheese Filling:
½ cup cream cheese, room temperature
2 tbsps sugar
1 tsp lemon zest
½ tsp vanilla extract
Zest of 1 lemon
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. In a small bowl, mix the fresh blueberries with 2 teaspoons of flour until they’re lightly coated. This will prevent the blueberries from sinking to the bottom of the muffins.
3. In a separate mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt.
4. In another bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
6. Gently fold in the flour-coated blueberries into the muffin batter.
7. In a separate bowl, prepare the cream cheese filling by mixing the room temperature cream cheese, sugar, lemon zest, and vanilla extract until smooth.
8. Fill each muffin cup about one-third full with the muffin batter.
9. Add a small spoonful of the cream cheese filling on top of the muffin batter in each cup.
10. Top the muffins with the remaining batter, covering the cream cheese filling.
11. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
12. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade blueberry muffins with a delightful creamcheese surprise in the middle!
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