Blueberry Cream Cheese Muffins: Delightful and Easy
These Blueberry Cream Cheese Muffins are a delightful and easy treat, combining a tender muffin with a sweet cream cheese center and a crunchy streusel topping. Perfect for breakfast or a snack, they are sure to become a favorite!
Equipment
- muffin tin
- Paper muffin liners
- large bowl
- separate bowl
- spatula
- whisk
- fork
- knife
- wire rack
Ingredients
Muffins
- ¼ cup vegetable oil canola or neutral oil
- 4 Tbsp unsalted butter melted
- 1 cup granulated sugar
- 1 large egg
- 1 large egg white
- ½ cup buttermilk
- 1 ½ tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 1 Tbsp cornstarch
- 2 tsp baking powder
- ½ tsp salt
- 1 ½ cups blueberries
Filling
- 8 oz cream cheese brick, softened
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
Streusel
- ¼ cup all-purpose flour
- ¼ cup brown sugar packed
- ⅛ tsp salt
- 2 Tbsp butter melted
Instructions
Muffin Preparation
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together melted butter and oil. Add sugar, egg, and egg white; whisk until combined.
- Stir in buttermilk and vanilla extract.
- In a separate bowl, whisk flour, cornstarch, baking powder, and salt. Add dry ingredients to wet mixture and fold gently until mostly combined.
- Fold in blueberries until just incorporated.
Filling and Streusel
- Prepare the cream cheese filling by mixing softened cream cheese, sugar, and vanilla until smooth.
- Prepare the streusel by whisking flour, brown sugar, and salt. Drizzle with melted butter and toss with a fork until clumpy.
Assembly and Baking
- Divide batter into 15 muffin cups, filling each ⅔ full.
- Make a crater in the center of each muffin and add 2 teaspoons of cream cheese filling.
- Top with remaining batter and swirl with a knife to combine.
- Sprinkle streusel over muffins.
- Bake for 25 minutes.
- Cool in the tin for 5-10 minutes, then remove to a wire rack to cool completely.
Notes
- If baking in two tins, check the second batch around 17 minutes. Do not over-fill liners as batter tends to spread and flatten.
- Muffins may appear to deflate slightly as they cool due to the cream cheese filling; this is normal. Over-mixing batter can result in a dense texture, and sinking may indicate under-baking or old baking powder.
- Remove from tin after 5-10 minutes using a knife to prevent sticking. Frozen blueberries can be used without thawing but may leave purple streaks.
Notes
Store muffins in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days. Oil can be substituted with canola or other neutral cooking oil. Buttermilk substitute is available.