Blueberry Cream Cheese Danish Muffins are a variation on my daughter’s favorite cream cheese filled muffins. I like them too, but wanted to liven things up a little and decided to incorporate some blueberries. After a couple of experiments, we concluded that these were much better than the original.
Blueberries in Cream Cheese Danish Muffins
For the blueberries, I used frozen. And rather than stir them into the batter, I just pressed them into the batter after adding the cheesecake filling. As for the topping, I thought I’d messed it up since it kind of melted into the muffin and didn’t hold its shape, but what happened was it hardened into a flaky shell which we loved. So all in all, these were a huge success, and I’m looking forward to making them for friends. Of course we have to eat these first. They freeze well, so I’m keeping them in individual freezer bags and thawing them out the night before.
It’s been a while since I posted this recipe and we still love it! Maybe one day I’ll try making the actual pastries these are based on.
Blueberry Cream Cheese Danish Muffins
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 2 cups all-purpose flour (250 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened (115 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs room temperature
- 1 1/2 teaspoon vanilla
- 1/4 teaspoon lemon zest
- 1/2 cup milk
- Frozen of fresh blueberries amount will vary
- 2 tablespoons all-purpose flour
- 5 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, chopped (28 grams)
- Preheat the oven to 375°F. Grease 12 muffin cups or line with paper liners.
- In a small mixing bowl, mix together the cream cheese, sugar and lemon juice; set aside.
- Stir the flour, baking powder and salt together in a medium size bowl and set aside.
- In a mixing bowl, beat the butter and sugar until light and creamy. Beat eggs, one by one, until batter is light and fluffy. Stir in the vanilla and lemon zest. Add the flour mixture alternately with the milk and stir by hand until mixed. Do not over-beat.
- Put a generously heaping tablespoon of batter in each muffin cup. Press a few frozen berries in the batter, then put a spoonful of cream cheese filling over the batter, using all the cream cheese filling and dividing evenly. Press another couple of berries into the cheese. Top with remaining muffin batter, dividing evenly among the cups.
- In the same bowl you used for the muffin batter (or flour mixture), mix 2 tablespoons flour, 5 tablespoons sugar and 1/2 teaspoon cinnamon. Add 2 chopped up butter and mix with a fork until crumbly. Sprinkle over tops of muffins.
- Bake the muffins for 28 to 30 minutes or until set and golden brown all over top. Let cool for 10 minutes in the pan, then carefully remove from pan and let cool completely.