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Better Than the Box Moist Blueberry Muffins Recipe

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3.8 from 15 reviews

These Better Than the Box Moist Blueberry Muffins are delightfully soft, bursting with fresh blueberries, and feature a luscious cream cheese center for an extra creamy surprise. Perfectly sweetened with sweetened condensed milk and enhanced with a hint of cinnamon, these muffins are easy to make and bake up beautifully golden and moist, ideal for breakfast or a comforting snack.

Ingredients

Wet Ingredients

  • 1/2 cup melted coconut oil
  • 1/4 cup dark brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 - 1 cup sweetened condensed milk (adjust for preferred sweetness)

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon kosher salt

Add-ins

  • 1 cup fresh or frozen tiny blueberries
  • 3 ounces cream cheese, cut into 12-15 cubes

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 12 to 15-cup muffin pan with paper liners to prevent sticking and make cleanup easier.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, dark brown sugar, eggs, and vanilla extract. Stir well until the mixture is smooth and homogenous. Then incorporate 1 cup of sweetened condensed milk, mixing until fully combined.
  3. Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, cinnamon (if using), and kosher salt to the wet mixture. Gently stir until just combined; avoid overmixing to keep the muffins tender. Fold in the blueberries with two to three gentle turns to lightly swirl them into the batter without crushing.
  4. Fill Muffin Cups and Add Cream Cheese: Evenly divide the batter among the prepared muffin cups. Press one cube of cream cheese into the center of each muffin, then spoon a little more batter over the cream cheese to lightly cover it. It’s fine if some cream cheese remains visible.
  5. Bake the Muffins: Place the muffin pan in the preheated oven and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 18-25 minutes, or until the muffins are set and a toothpick inserted near the cream cheese comes out clean.
  6. Serve: Allow muffins to cool briefly before serving. They’re delicious on their own or with a pat of butter and a sprinkle of flaky sea salt for added flavor contrast.

Notes

  • You can adjust the sweetness by varying the amount of sweetened condensed milk between 3/4 cup to 1 cup.
  • Using fresh or frozen blueberries works well; if frozen, do not thaw to avoid bleeding into batter colors.
  • The cream cheese cubes create a delightful melty center—do not omit for best results.
  • For a subtle spicy note, include the optional cinnamon; otherwise, omit if preferred.
  • Use paper liners for easy removal and cleanup.
  • Check muffins towards the end of baking time to prevent overbaking and drying out.

Find it online: https://simpleplatter.com/better-than-the-box-moist-blueberry-muffins-recipe/