Description
Delight in these moist and luscious Blueberry Cream Cheese Muffins, bursting with fresh blueberries, a creamy sweet cheese filling, and a crunchy streusel topping. Perfect for breakfast or a snack, these muffins combine tender crumb with rich flavors and delightful textures.
Ingredients
Scale
Muffin Batter
- 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 Prepare Pan. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners to ensure easy removal and clean-up.
- Mix Wet Ingredients. In a large bowl, whisk together the granulated sugar, whole egg, and egg white vigorously until well combined and slightly thickened.
- Add Liquids. Pour in the buttermilk and vanilla extract, whisking again until the mixture is smooth and uniform.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt to ensure an even distribution of leavening agents.
- Incorporate Dry into Wet. Gently fold the dry ingredients into the wet mixture. Be careful to combine until just incorporated to keep the batter light and tender.
- Add Blueberries. Fold in the fresh blueberries carefully to evenly distribute without breaking them.
- Prepare Cream Cheese Filling. In another bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth and creamy.
- Make Streusel Topping. In a small bowl, combine the brown sugar, salt, melted butter, and flour. Use a fork or your fingers to mix until crumbly in texture.
- Assemble Muffins. Spoon a layer of muffin batter into each liner, followed by a dollop of cream cheese filling, then cover with more muffin batter. Finally, sprinkle the streusel topping evenly over each muffin.
- Bake and Cool. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese filling) comes out clean. Let cool slightly before enjoying.
Notes
- Room temperature eggs and cream cheese help achieve a smooth batter and filling.
- Gently fold blueberries to prevent color bleeding and crushing.
- Make sure butter for streusel topping is warm but not hot to create the perfect crumbly texture.
- Using paper liners prevents sticking and makes muffins easy to remove.
- These muffins are best enjoyed within 2 days but can be stored in an airtight container at room temperature.
