Imagine biting into a muffin that captures the essence of your favorite weekend breakfast – fluffy, bursting with blueberries, and hiding a luxurious cream cheese surprise inside! These Blueberry Pancake Muffins are not just another breakfast treat; they're a game-changing culinary experience that will transform your morning routine from ordinary to extraordinary. Perfect for busy mornings, weekend brunches, or when you need a delectable pick-me-up that combines the best of pancakes and muffins in one irresistible package.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup blueberries
- 4 ounces cream cheese, softened
- 1 egg
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter or cooking spray, ensuring each cup is completely coated.
- In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well blended and no lumps remain.
- In a separate bowl, beat the egg and then mix in the milk, stirring until fully incorporated.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the muffins tough.
- In a small bowl, soften the cream cheese and mix until smooth and spreadable.
- Spoon a small amount of batter into each muffin cup, filling about one-third of the way up.
- Add a dollop of cream cheese in the center of each muffin cup, then carefully top with more batter to cover the cream cheese.
- Sprinkle fresh blueberries evenly on top of each muffin, gently pressing them slightly into the batter.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure your egg and milk are at room temperature for smoother mixing and better rising.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Cream Cheese Technique: Soften the cream cheese thoroughly and mix until smooth to create a creamy, spreadable filling.
- Blueberry Coating Trick: Toss blueberries in a little flour before adding to the batter to prevent them from sinking.
- Muffin Tin Prep: Generously grease the muffin tin or use high-quality non-stick cooking spray to ensure easy removal.
- Toothpick Test: Always check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let muffins cool in the tin for 5 minutes before transferring to prevent breaking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
