Blueberry Cream Cheese Muffins
These Blueberry Cream Cheese Muffins are like a delightful breakfast treat! They’re filled with yummy blueberries and a creamy cream cheese filling. They’re filled with yummy blueberries and a creamy cream cheese filling.
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 9
Ingredients
Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ tsp salt
- ¼ cup unsalted butter-melted
Blueberry Muffins:
- 1 cup all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ tsp vanilla
- ½ cup Greek yogurt
- 1 ½ cup fresh blueberries (half goes in batter and half for topping)
- 1 tbsp flour to toss the blueberries
Cream Cheese Filling:
- 6 oz. cream cheese-room temperature
- 3 tbsps granulated sugar
- 1 tsp vanilla
- 1 tsp cornstarch
Glaze:
- ¾ cup powdered sugar
- 1 ½ –2 ½ teaspoons milk or creme
Instructions
- Heat the oven to 425 degrees Fahrenheit and put paper liners in a cupcake pan. This recipe makes 9-10 muffins.
- Split the blueberries in half. Mix ¾ cup of blueberries with 1 tablespoon of flour. Keep the remaining ¾ cup of blueberries aside for later.
- For the crumb topping, mix flour, sugar, and salt. Add melted butter and stir with a fork until it forms coarse crumbs. Set this mixture aside.
- In a big bowl, mix flour, baking powder, and salt for the muffins and set it aside.
- In a medium bowl, mix the egg and sugar. Then, add yogurt, oil, and vanilla extract.
- Combine the dry ingredients with the wet ingredients and mix everything by hand.
- Gently fold in the blueberries (¾ cup tossed with 1 tbsp flour) using a rubber spatula. Keep aside ¾ cup of blueberries for topping.
- For the cream cheese filling, mix softened cream cheese, sugar, cornstarch, and vanilla until combined.
- To assemble the muffins, add about 1 ½ tbsp of muffin mixture to each cup. Use a spoon to spread the mixture up the sides of the paper liners, creating a small dent in the center. Place not quite a full tbsp of cream cheese mixture in the center of each muffin, filling each cup about 2/3 to ¾ full.
- Top each muffin with a few blueberries, then generously add streusel crumbs. Add a few more blueberries on top and gently press the crumbs onto the muffin batter.
- Preheat the oven and then reduce the temperature to 350 F. Bake for 22-25 minutes until the tops are golden brown and the center is set.
- Let the muffins cool for 5-10 minutes in the pan, then transfer them to a rack to cool completely.
- While they cool, prepare the glaze by stirring powdered sugar with milk or cream. Start with 1 tsp of liquid and gradually add more until you reach the desired consistency.
- Drizzle the glaze over the muffins and serve.
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JoAnn Turner
Love trying your recipes! Thank you 😊
Holly Henry
thank you ♥