Description

These Blueberry Cream Cheese Muffins are a delightful blend of tender, moist muffin batter bursting with fresh blueberries, filled with a smooth and creamy vanilla-infused cream cheese center, and topped with a sweet, crumbly streusel. Perfect for breakfast, brunch, or a delicious snack, these muffins combine fruity freshness with rich, creamy texture and a crisp, buttery topping baked to golden perfection.

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
⅓ cup (67 g) granulated sugar
½ teaspoon vanilla extract
¼ cup all-purpose flour

Streusel Topping

¼ cup (50 g) brown sugar, firmly packed
⅛ teaspoon salt
2 tablespoons butter, melted but not too hot
¼ cup all-purpose flour

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and for easy cleanup.
Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, whole egg, and egg white until combined and slightly thickened.
Add Liquids: To the sugar and egg mixture, add the buttermilk and vanilla extract, whisking well to combine all wet ingredients smoothly.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt to ensure even distribution of leavening agents and salt.
Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which can toughen the muffins.
Add Blueberries: Carefully fold in the fresh blueberries to distribute evenly throughout the batter without breaking them.
Prepare Cream Cheese Filling: In another bowl, mix the softened cream cheese with granulated sugar, vanilla extract, and flour until the mixture is smooth and creamy.
Make Streusel Topping: Combine brown sugar, salt, flour, and melted butter in a bowl. Mix until the mixture becomes crumbly, forming the streusel topping.
Assemble Muffins: Spoon a portion of the muffin batter into the lined muffin tin, add a dollop of cream cheese filling on top of the batter, then cover with more muffin batter. Finally, sprinkle 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 muffin (avoiding the cream cheese center) comes out clean.
Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely or serve warm for best taste.

Notes

Room temperature eggs help create a smoother batter by blending more easily.
Be gentle when folding in the blueberries to avoid bleeding color into the batter.
Ensure the butter for the streusel is melted but not hot to get the right crumbly texture.
For extra flavor, you can zest some lemon into the batter to complement the blueberries.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.