Indulge in the delightful combination of blueberries and cream with these scrumptious muffins. Perfect for breakfast or a sweet snack, these blueberry cream muffins are moist, fluffy, and bursting with fresh blueberries.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up fresh blueberries and heavy cream if you don't already have them at home. These two ingredients are essential for achieving the rich, creamy texture and fruity flavor that make these muffins stand out.

Ingredients For Blueberry Cream Muffins
All-purpose flour: The base for the muffin batter, providing structure and texture.
Sugar: Adds sweetness to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Salt: Enhances the overall flavor of the muffins.
Butter: Adds richness and moisture to the batter.
Milk: Provides moisture and helps create a tender crumb.
Eggs: Bind the ingredients together and add structure.
Vanilla extract: Adds a warm, sweet flavor to the muffins.
Blueberries: Fresh berries that add bursts of fruity flavor.
Heavy cream: Drizzled on top for a rich, creamy finish.
Technique Tip for Making Muffins
When folding in the blueberries, be gentle to avoid crushing them. This helps maintain their shape and prevents the batter from turning purple. Use a spatula and fold the blueberries in by making broad, sweeping motions from the bottom of the bowl to the top.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the liquid in the recipe slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.
butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative that helps bind the ingredients.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor, though it is stronger, so use half the amount.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries work well, but they may add extra moisture, so adjust baking time if necessary.
heavy cream - Substitute with Greek yogurt: Greek yogurt adds creaminess and a slight tang, with less fat and more protein.
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How to Store or Freeze Muffins
- Allow the blueberry cream muffins to cool completely on a wire rack before storing. This helps prevent condensation, which can make the muffins soggy.
- Place the cooled muffins in an airtight container. You can layer them with parchment paper to prevent sticking.
- Store the container at room temperature if you plan to consume the muffins within 2-3 days. For longer storage, refrigerate them for up to a week.
- For freezing, individually wrap each muffin in plastic wrap or aluminum foil. This ensures they maintain their moisture and flavor.
- Place the wrapped muffins in a freezer-safe bag or container. Label with the date to keep track of freshness.
- When ready to enjoy, thaw the muffins at room temperature for about an hour. For a quicker option, microwave each muffin for about 20-30 seconds.
- To refresh the muffins, you can warm them in a preheated oven at 350°F (175°C) for 5-10 minutes. This will bring back their freshly-baked texture and aroma.
- Avoid storing the muffins in the fridge without wrapping, as this can dry them out. Always use an airtight container to maintain their moist and fluffy texture.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the blueberry cream muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through.
For a quick reheat, use the microwave. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the muffin rubbery.
If you have a toaster oven, set it to 350°F (175°C). Place the muffin directly on the rack or on a small baking sheet. Heat for about 5-7 minutes until the muffin is warm and the exterior is slightly crisp.
For a stovetop method, use a skillet over low heat. Place the muffin in the skillet and cover it with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming.
If you prefer a steam method, place the muffin in a steamer basket over simmering water. Cover and steam for about 3-5 minutes until heated through. This method helps retain moisture.
Best Tools for This Recipe
Oven: Preheats to 375°F (190°C) and bakes the muffins to perfection.
Muffin tin: Holds the batter in individual portions for baking.
Paper liners: Lines the muffin tin to prevent sticking and makes for easy cleanup.
Large bowl: Used to mix the dry ingredients together.
Another bowl: Used to mix the wet ingredients together.
Whisk: Helps to combine the dry ingredients evenly.
Mixing spoon: Used to stir the wet and dry ingredients together without overmixing.
Spatula: Gently folds in the blueberries to avoid crushing them.
Measuring cups: Measures the flour, sugar, milk, and heavy cream accurately.
Measuring spoons: Measures the baking powder, salt, and vanilla extract precisely.
Teaspoon: Drizzles heavy cream on top of each muffin before baking.
Toothpick: Checks for doneness by inserting into the center of a muffin.
Wire rack: Cools the muffins completely after baking.
Cooling rack: Another term for the wire rack used to cool the muffins.
How to Save Time on Making Muffins
Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.
Use a stand mixer: A stand mixer can quickly and efficiently combine wet and dry ingredients.
Frozen blueberries: If fresh blueberries are not available, use frozen ones to save time on washing and sorting.
Muffin liners: Using muffin liners eliminates the need for greasing the muffin tin and makes cleanup easier.
Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for quicker mixing and better texture.
Blueberry Cream Muffins
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
- 0.5 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Fill the muffin cups about ⅔ full with the batter. Drizzle a teaspoon of heavy cream on top of each muffin.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
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