Cream cheese and blueberries: a delicious flavor blend turned into tender and adorable muffins. Although they can be made in a regular size, I went with a mini version. Baking these small muffins is an excellent choice for when we want to plan a lunch or a get-together with friends because they are a light sweet snack that does not weigh much. Because of their small size, they adore children, so any occasion involving children may be a good excuse to prepare them.
The blueberries, which add a tart taste to the cake, add a special touch to this muffin recipe. They can be used fresh or dried. I used dried ones, which are relatively easy to find in supermarkets, to make the ones in the picture. If you don’t have blueberries, try another dried fruit like raisins or dried apricots instead. For the cheese, I used the well-known Philadelphia brand, but any other brand with a similar texture and flavor would suffice. You can use it lightly if you want. It has little effect on the texture of the mini muffins.
Blueberry muffins made with coffee:
- Food processor or electric rods
- Miniature muffin capsules or special molds If we don’t have any, the ones we use to make muffins are appropriate.
- To prevent the molds from opening, use a cupcake baking tray.
- a pair of wide bowls
- A spatula
- a strainer or sieve
- a piping bag (optional)
- 3 eggs
- 150 gr of butter cream
- 150 gr of cream cheese
- 150 gr of sugar
- 300 gr of flour
- 120 gr of dried cherries
- 1 sachet of chemical yeast
- 1 pinch of salt
- First and foremost, make sure that all of the ingredients are at room temperature before beginning our muffin recipe. We preheat the oven to 180o once you have them.
- Since this recipe is for muffins or mini muffins, I cut the blueberries in half to make them smaller and more evenly distributed throughout the dough. You can cut them into quarters if you want to make the bits even more subtle.
- The blueberries are then battered in a bowl with a couple of tablespoons of flour that will be included in the recipe. When we add the blueberries, this operation prevents them from sinking to the bottom of the dough.
- Next, sift the dry ingredients (the remaining flour, yeast, and salt) into a bowl and set aside. If we don't have a sieve, we can use a basic strainer we have at home.
- Using electric rods, we combine the butter and sugar in another tub. We add the eggs one at a time and begin to beat. When all is well mixed, we add the cream cheese and continue to blend until we have a smooth and well-integrated cream.
- Finally, we add the dry ingredients and the reserved blueberries. Mix with a spatula or wooden spoon, making enveloping motions and being careful not to overwork the dough.
- Now we break the dough into paper molds, which we will strain on a baking tray. Even we don't have cupcake capsules like the ones in the picture, the cupcake capsules of a lifetime are worth it. I suggest using a pastry bag to fill the capsules, particularly if you're making a mini version, to avoid staining the edges of the molds. It also operates better this way. If you don't have a pastry bag, you can use a freezer bag that has been cut so that the dough can come out. There is no need to use a nozzle or something else.
- Preheat the oven to 180°F for the muffins. If you've made them mini, about 12 minutes should suffice. Those of average size need a little more time in the oven, around 15 - 20 minutes. Be particularly wary of the small ones, as if they get too much, they will remain dry. We poke them with a skewer stick to make sure no raw dough sticks to it to see if they've already been baked.
- When they're finished, we take them out of the oven and set them on the tray to warm for a few minutes. We move them to a rack to cool fully until they are no longer burning. We run the risk of the capsules dropping off the cake if we leave them to cool on the kitchen counter.
- We can decorate our delicious blueberry and cream cheese muffins by sprinkling them with icing sugar. Another way to show them is to coat them in light icing.
- You can make a delicious cake with the same recipe. We simply need to increase the baking time to 30 minutes. The blueberries should be kept whole in this situation.
- And, since a picture is worth a thousand words, the picture in this post is of a delicious blueberry and cream cheese sponge cake made with this recipe. In addition, before getting started, you can study how to make a good sponge cake in Kitchen Code.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 333Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 89mgSodium 151mgCarbohydrates 41gFiber 1gSugar 20gProtein 5g