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    Blueberries and Cream Muffins

    Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!
    Make sure to try my classic Blueberry Muffin Recipe too! They’re amazing!

    Blueberries and Cream Muffins Are A Decadent Blueberry Muffin Recipe!
    We love blueberry muffins! I mean doesn’t everyone? I have tons of blueberry recipes here on my site as well. They’re just an easy fruit to bake with.
    But today’s Blueberries and Cream Muffins are for anyone who loves the classic, but wants to mix it up! These are a soft, sweet muffin, filled with a rich cream filling, topped with crunchy crumb topping! What’s not to love?

    What’s the Filling In These Blueberries and Cream Muffins?
    The “cream’ part of these Blueberry Muffins is a sweet cream cheese filling a lot like cheesecake! It is rich, and smooth, and pairs PERFECTLY with the blueberries. Plus, it’s a simple filling to incorporate in this recipe, as well as most muffin or cupcake recipes!

    Ingredients:
    This recipe has a few elements: the crumb topping, the muffin, and the filling. The exact measurements and steps are in the full recipe card at the bottom, but here is a quick list to make sure you have everything you need in your kitchen:
    granulated sugarlight brown sugar kosher saltmelted butterall-purpose flourcream cheesevegetable oileggsvanilla extractbaking sodasour creamfresh blueberries

    Don’t Forget the Crumb Topping!
    Ok, sure you CAN make these without the crumb topping (aka streusel), but who doesn’t love a crunchy, sweet crumb? The textures of this muffin is so great because you have the softness of the cake, the creaminess of the filling, and the crunchy topping. It’s pretty perfect!
    How To Store Blueberry Muffins:
    If you are eating these right away don’t worry abut storing them! But if you want to save some for the next day, I recommend refrigerating them due to the cream cheese in the center!
    How To Freeze:
    These Blueberries and Cream Muffins also freeze beautifully. Just freeze them airtight for up to 30 days (for best freshness) and allow them to thaw in the refrigerator or at room temperature. You can also reheat them if you would like in the microwave for just a few seconds!

    Love Blueberries? Here Are More Recipes You Might Love:

    Print

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    Blueberries and Cream Muffins

    Description:
    Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!

    Ingredients:

    Crumb Topping:

    1/3 cup granulated sugar
    1/3 cup light brown sugar 
    1/4 teaspoon kosher salt
    1/2 cup butter, melted
    1 1/2 cups all-purpose flour

    Cream Cheese Filling:

    4 ounces cream cheese, room temperature
    1/4 cup granulated sugar

    Muffins:

    1/2 cup vegetable oil
    1 cup granulated sugar
    2 eggs
    1 teaspoons vanilla extract
    1/2 teaspoon kosher salt
    1/2 teaspoon baking soda
    2 cups all purpose flour
    1 cup sour cream
    1 cup fresh blueberries (or frozen and thawed)

    Instructions

    Crumb Topping: In a large bowl combine the granulated sugar, brown sugar, salt, and melted butter. Add in the flour and stir to combine. Mixture should form large crumbs. You can use your hands to mix this as well. Set aside.
    Cream Cheese Filling: In a medium bowl stir together the cream cheese and granulated sugar until combined. Set aside.
    Muffins: Preheat oven to 350°F. Line muffin tin with liners or coat with nonstick spray. Set aside.
    In the bowl of your stand mixer fitted with the paddle attachment mix together the oil, sugar, eggs, and vanilla on medium speed until smooth. Add in the salt and baking soda and mix until incorporated.
    Turn the mixer to low and in alternating portions add in the flour and sour cream, beginning and ending with the flour until incorporated but not over-mixed. Stir in the blueberries.
    Assembly: Fill each liner with 2- tablespoons of muffin batter. Top with 2 teaspoons of cream cheese filling. Top with another 2 tablespoons muffin batter. Sprinkle the crumb topping evenly on top of the muffins.
    Bake for 25 – 30 minutes, or until lightly golden and set.
    Allow the muffins to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely. 

    Notes:

    Store airtight in the refrigerator for up to 3 days.

    Keywords:: cookies and cups, breakfast, muffins, blueberry muffins, blueberries and cream

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    Inside Out Carrot Cake Muffins

    150 SharesThese Inside Out Carrot Cake Muffins are the perfect treat for breakfast, snack time, dessert, or Easter brunch! The cream cheese filling bursts out of the top of the crunchy sugar coated muffin, making them just as pretty as they are tasty!
    Make sure to try my Carrot Cake Recipe too…it is the ABSOLUTE best!

    This recipe was originally posted back in 2014. The photos and recipe tips have been updated in 2021, but the recipe remains the same.
    Inside Out Carrot Cake Muffins!
    Muffins are pretty under-rated in my house. The lack of frosting piled on top is a deal breaker…sometimes a streusel will solve this issue, sometimes a glaze…but generally no one ever requests muffins.
    But I think I have solved the issue with these Inside Out Carrot Cake Muffins…because the frosting baked inside, which kinda makes them like cake you can eat for breakfast. And everyone seemed to like that idea.

    Cream Cheese Filled Carrot Cake Muffins Are An Easy Brunch Idea!
    These muffins are not only delicious, but they are so pretty! When they bake the cream cheese filling peeks through the tops, which creates a gorgeous, crackly finish that looks amazing on a brunch platter!
    My kids enjoy these for breakfast, or as a snack. Even though they claim “carrot cake isn’t their favorite”.

    Ingredients:
    Filling
    cream cheesepowdered sugarvanilla extract
    Muffins
    all purpose flourbaking powderkosher saltground cinnamonlight brown sugareggsvanilla extractwatervegetable oilgrated carrotscoarse sugar

    Tips:
    These carrot muffins are really very easy to make, but there are a few tips that I want to share to make sure you have perfect results.
    Don’t use pre-grated carrots! I know it’s nice to use shortcuts from time to time, but the pre-grated carrots that you can buy in the produce section of most grocery stores are just too coarse to work well in baked goods. Save those for your salads. Simply use a grater and grate up some whole carrots. The flavor is so much better, there is more moisture and they will be much thinner, giving your muffin a great texture!You CAN use low fat cream cheese! Look, you don’t have to, but you absolutely CAN use a lower fat cream cheese for the filling and they will turn out great!Don’t over-mix the batter. Keep these muffins tender and light by just folding the wet ingredients into the dry without over-mixing. That’s the beauty of these as well, no stand mixer necessary! You can use a hand mixer to make the filling creamy, but you also can skip that step and mix it up with a wooden spoon!Make sure your cream cheese is room temperature! It’s easy to want to skip this step, but the cream cheese filling will be much easier to mix when it’s room temperature, and won’t be lumpy!
    Add-In Ideas:
    You can get creative with these muffins if you would like! Here’s a few ideas:
    Raisins. A lot of folks like their carrot cake with raisins, so throw in 1/2 – 3/4 cup to the batter to add a little more sweetness!Walnuts. Chopped walnuts will add texture, so chop them up and add in 1/2 cup or so!Crumb topping! If you want to go the extra mile, add a little crumb topping on top! Ohhh yeah!

    But…Are These Carrot Muffins Healthy?
    Ummmm, do you want me to lie to you here? These aren’t exactly health food. There are carrots in there, so I’m going to say that’s something. BUT you absolutely could make these without the cream cheese filling inside.
    How To Store:
    Since these are filled with that cream cheese mixture you will need to refrigerate these if you want to enjoy them over the next few days.
    And yep, they freeze great! Just store them in an airtight container for up to 30 days, and allow them to thaw at room temperature.

    Print

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    Inside Out Carrot Cake Muffins

    Description:
    Inside Out Carrot Cake Muffins are the perfect breakfast or brunch idea!

    Ingredients:

    Filling

    8– ounces cream cheese, room temperature
    3/4 cup powdered sugar
    1 teaspoon vanilla

    Muffins

    2 1/4 cup all purpose flour
    1 1/2 teaspoon baking powder
    1 teaspoon kosher salt
    1 1/2 teaspoon cinnamon
    1 cup light brown sugar packed
    2 eggs
    1 teaspoon vanilla
    3/4 cup water
    1/3 cup vegetable oil
    1 cup grated carrots
    1/4 cup coarse sugar (like Sugar in the Raw)

    Instructions

    Filling: Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
    Muffins: Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
    Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
    In another medium sized bowl whisk the eggs, oil and water together until foamy.
    Stir the wet ingredients into the flour mixture and fold in the carrots.
    Assembly: Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
    Bake for 20 minutes until the muffins are set.
    Serve warm or room temperature

    Notes:

    Store airtight in the refrigerator for up to 3 days
    Freeze for up to 30 days

    Keywords:: cookies and cups, carrot cake, carrot cake muffins, muffin recipe, breakfast, brunch, easter

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    Cream Cheese Frosting

    Cream cheese frosting is so easy to make! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. It’s perfect for icing carrot cake, cupcakes, and cookies. Nothing beats homemade frosting.

    Photography Credit: Elise Bauer

    Cream cheese frosting is a baking classic!
    It’s perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit.
    VIDEO! How to Make Cream Cheese Frosting

    Swaps & Suggestions for Cream Cheese Frosting
    This is the basic recipe, you can reduce the amount of butter if you want a bit more tang, and increase or decrease the sugar according to your taste. Dress up with ginger, vanilla bean, or coconut flakes.
    Here are some fun variations!
    Add 1/2 a cup of unsweetened cocoa powder and a pinch of salt for a chocolate cream cheese frosting
    Mix freshly grated or dried, flaked coconut to the frosting to make a coconut frosting
    Intensify a vanilla frosting by adding some scrapings from a fresh vanilla bean to the frosting
    Add some blueberry syrup for blueberry cream cheese frosting
    Add a tablespoon of Amaretto or a quarter teaspoon of almond extract for an almond flavored cream cheese frosting

    From the editors of Simply Recipes

    How to Make This Frosting Thicker
    If the frosting is too thin, beat in powdered sugar one tablespoon at a time. It may require more powdered sugar than you’d think, so be patient.
    Do You Have to Refrigerate Cream Cheese Frosting?
    If your kitchen is around 70°F, then you can leave desserts with cream cheese frosting sitting out for up to a day. If your kitchen is warmer, or your dessert has been out for a while, refrigerate it.
    How to Store & Freeze
    Refrigerate leftover cream cheese frosting in a tightly covered container for up to one week. Let it soften on the counter 15-30 minutes before spreading. Freeze cream cheese frosting for up to 2 months. (Try leftovers sandwiched between graham crackers and frozen like ice cream sandwiches. Divine!)
    Use Cream Cheese Frosting with These Recipes

    Updated September 19, 2020 : We spiffed up this post with a new video. Enjoy!

    Cream Cheese Frosting Recipe

    This recipe makes enough frosting to frost one single layer round cake, a 9×13 quarter sheet cake, or 12-18 cupcakes.
    To frost a double layer cake, use 3/4 cup butter, 12 ounces cream cheese, 4 1/2 cups powdered sugar, 1 1/2 teaspoons vanilla extract.

    Ingredients
    1/2 cup butter (1 stick, 4 ounces, 115g), room temperature
    8 ounces Philadelphia cream cheese (1 package, 224g), room temperature
    2 to 3 cups (360g) powdered sugar (also known as confectioner’s sugar), sifted
    1 teaspoon vanilla extract

    Method

    1 Beat the cream cheese and butter together: Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.
    2 Beat in vanilla extract and powdered sugar: Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.
    Powdered sugar has cornstarch in it that will thicken the frosting as well as making it sweet. Add more powdered sugar 1 tablespoon at a time to the frosting until you get your desired level of sweetness and thickness.
    3 Spread or pipe the frosting to decorate: Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcake or cake.

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    Garrett McCord
    Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.
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