Description
Delicious and moist Blueberry Cream Cheese Muffins featuring a tender crumb studded with fresh blueberries, a rich cream cheese filling, and a sweet streusel topping. Perfectly balanced for breakfast or a delightful snack.
Ingredients
Scale
Muffins
- ¼ cup (60 ml) vegetable oil
- 4 Tablespoons (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg white, room temperature preferred
- ½ cup (120 ml) buttermilk
- 1 ½ teaspoons vanilla extract
- 1 ¾ cup (220 g) all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups (210 g) blueberries
Cream Cheese Filling
- 8 oz (226 g) cream cheese (brick), softened
- â…“ cup (67 g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
Streusel Topping
- ¼ cup (50 g) brown sugar, firmly packed
- â…› teaspoon salt
- 2 Tablespoons butter, melted but not too hot
- ¼ cup all-purpose flour
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, whole egg, and egg white until well combined and slightly fluffy.
- Add Liquids: Stir in the buttermilk and 1 ½ teaspoons vanilla extract to the wet mixture until evenly blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt to ensure the leavening agents are evenly distributed.
- Mix Batter: Gently fold the dry ingredients into the wet ingredients just until combined to avoid overmixing, which can lead to tough muffins.
- Add Blueberries: Carefully stir in the fresh blueberries, distributing them evenly throughout the batter.
- Prepare Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, ⅓ cup granulated sugar, ½ teaspoon vanilla extract, and ¼ cup all-purpose flour until the mixture is smooth and creamy.
- Prepare Streusel Topping: In another bowl, combine the brown sugar, ¼ cup flour, ⅛ teaspoon salt, and melted butter, mixing until crumbly and evenly combined.
- Assemble Muffins: Spoon a layer of muffin batter into each muffin liner, add a dollop of cream cheese filling, then top with another layer of batter. Finish by sprinkling the streusel topping evenly over each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy your blueberry cream cheese muffins fresh or store for later.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent batter from turning blue.
- Ensure cream cheese is softened to room temperature for smooth filling.
- Avoid overmixing the batter to keep muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat muffins gently before serving for best taste.
