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Bakery-Style Blueberry Cream Cheese Muffins
Bakkerij

Bakery-Style Blueberry Cream Cheese Muffins

50 minVoor 12Nutri-Score D€€
van @wellmadebykiley79 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • all-purpose flour (for the muffin batter)Granen250 g
  • baking powderVoorraadkast10 g
  • baking sodaVoorraadkast3 g
  • saltKruiden en specerijen3 g
  • granulated sugarVoorraadkast150 g
  • unsalted butter (melted and slightly cooled)Zuivel115 g
  • eggs (room temperature)Zuivel2 stukken
  • vanilla extractVoorraadkast10 ml
  • buttermilk (room temperature)Zuivel180 ml
  • blueberries (fresh, tossed in a little flour)Groente en fruit200 g
  • cream cheese (softened, for the filling)Zuivel170 g
  • powdered sugar (for the filling)Voorraadkast40 g
  • flour (for the crumb topping)Granen60 g
  • brown sugar (for the crumb topping)Voorraadkast50 g
  • cold butter (cubed, for the crumb topping)Zuivel45 g
  • cinnamon (for the crumb topping)Kruiden en specerijen2 g

per portie

Voedingswaarden

188kcal

Koolhydraten
24 g
Eiwitten
4 g
Vetten
9 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Muffinvorm
  • Garde
  • Oven

stap voor stap

Bereiding

  1. Make the crumb topping

    • Combine the flour, brown sugar and cinnamon in a bowl.
    • Rub in the cold cubed butter with your fingertips until coarse crumbs form.
    • Chill the crumb topping while you prepare the batter.
    Stap 1

  2. Prepare the cream cheese filling

    • Beat the softened cream cheese with the powdered sugar until smooth.
    • Set aside.
    Stap 2

  3. Mix the dry ingredients

    • Whisk together the flour, baking powder, baking soda and salt in a bowl.
    Stap 3

  4. Mix the wet ingredients

    • Whisk the granulated sugar with the melted butter until combined.
    • Whisk in the eggs and vanilla extract.
    • Stir in the buttermilk until smooth.
    Stap 4

  5. Combine the batter

    • Fold the dry ingredients into the wet ingredients until just combined, leaving a few lumps.
    • Gently fold in the blueberries.
    Stap 5

  6. Fill the muffin pan

    • Line the muffin pan and fill each cup with batter.
    • Spoon a dollop of cream cheese filling into the center of each muffin.
    • Top generously with the chilled crumb topping.
    Stap 6

  7. Bake the muffins

    • Bake at 200 °C until golden and a skewer comes out clean.
    Stap 7

  8. Cool and serve

    • Let the muffins cool in the pan for a few minutes, then transfer to a rack.
    • Serve warm with a hot cup of coffee.
    Stap 8
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