Delicious Blueberry and Cream Cheese Muffins Recipe
Table of Contents
Healthy Muffins For Baby
These blueberry and cream cheese muffins are perfect for baby-led weaning as they are naturally sugar-free, allowing little ones to enjoy a wholesome treat without added sugars, a great alternative to traditional blueberry muffins.
The vibrant burst of juicy blueberries not only provides a visually appealing, colourful snack but also offers essential vitamins and antioxidants.
Their soft, easy-to-hold texture encourages independent eating, helping babies develop fine motor skills while exploring new flavours.
With a creamy, slightly tangy centre from the cream cheese, these muffins strike a delightful balance of taste and nutrition, making them an inviting choice for introducing solid foods.
How To Serve Blueberries To Baby
Blueberries are a fantastic choice for baby-led weaning as they are naturally sweet, easy to hold, and packed with vitamins.
You can serve them in various ways to keep mealtimes interesting. For a soft, finger-friendly option, try incorporating blueberries into muffins, like in this simple blueberries cream cheese muffins recipe, which offers a perfect size and texture for little hands.
Alternatively, blueberries work wonderfully in a sweet cheese pudding, providing a creamy and nutritious treat.
For younger babies from 6 months old, simply squish the berries between your fingers to create a soft, easy-to-chew texture without any choking risk.
Another delicious option is an apple and blueberry crumble, where the fruit is gently cooked down and combined with a soft sugar free topping, making it an ideal dish for introducing new flavours and textures to baby.
Ingredient information
Flour - I have used plain flour or all purpose flour for this recipe as this is what I had in the cupboard. The recipe works well with either plain flour and self raising flour. If using self raising flour reduce the baking powder down to 1/4 of a teaspoon.
Banana - I have added a banana into the mix for extra sweetness as I am not using any sugar within the recipe. For those with a banana allergy you could use applesauce instead.
Egg - I have used a free range egg for the recipe as a good cake needs an egg.
Milk - I have added milk to add moisture to the cake, you can use a plant based alternative too if you like.
Fresh blueberries - Blueberries are great within muffins, they are great to add sweetness and a vibrant colour to the muffins which I love.
Cream cheese - A great ingredient in sweet recipes, this tangy cream cheese works really well within muffin and fruit recipes.
Baking powder and Bicarbonate of soda (baking soda) - I have used these 2 ingredients to add a great high rise on the muffins. The muffins do rise quite a lot with this method.
Cinnamon - I have added a little cinnamon for added flavour but you can leave this ingredient out if you like.
Serving suggestion
The fluffy muffins would be great served with some plain Greek yogurt on the side with extra fresh berries such as fresh strawberries, raspberries or blackberries.
You could also half the homemade muffins and spread a little smooth 100% peanut butter or extra cream cheese to the muffin halves for added nutrition.
Other muffin recipes you may like: Carrot muffins, Banana muffins, Sweet potato muffin or Blueberry muffins.
Storage instructions
Store the easy muffin recipe in an airtight container in the fridge for up to 3 days.
The delicious muffins can be frozen in an airtight container or in a freezer bag for up to 3 months.
Just make sure the delicious recipe has cooled to room temperature before transferring to an airtight container or freezer bag in a single layer.
Be sure to label the freezer bags with the item and date, so it is clear how long they can be stored.
To label the air-tight container I use masking tape this way it will not ruin the airtight container.
To defrost the blueberry cream cheese muffins, keep them in an airtight container and defrost in the fridge overnight.
Make sure the cream cheese blueberry muffins are fully defrosted before serving.
They will last longer for longer storage for 3 days after defrosted in an airtight container stored in the fridge, once they have been frozen you will not be able to refreeze.
Equipment used to help with this recipe
Recipe | Delicious Blueberry and Cream Cheese Muffins Recipe
Delicious Blueberry and Cream Cheese Muffins Recipe
These muffins are a great baby led weaning recipe, no added sugar and vibrant in colour which are great for little one and older kids too.
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F. Prepare a muffin pan with silicone cups and set aside.
- Pop all the ingredients into a large bowl or medium bowl apart from the cream cheese and cinnamon.
- Mix together using a wooden spoon or a spatula.
- Divide the blueberry muffin batter between the 6 cups.
- Divide and spoon the cream cheese on top of each muffin and push down to the bottom of the cup and smooth over the tops of the muffins.
- Sprinkle a little cinnamon over the tops of the muffins (optional).
- Pop the muffin tray into the oven. The baking time is 20-25 minutes until golden brown.
- Leave to cool in the tin and transfer to a wire rack.
Notes
To make this easy recipe gluten-free you could use a gluten-free plain flour or an oat flour or almond flour.
Hope you and your whole family enjoy!
©The Petit Spoon
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These strawberry muffins baked with yogurt are so yummy and naturally sweet - so no added sugar! Just sweetened with fresh strawberries and plain yogurt.