These Blueberry Cream Cheese Muffins are the ultimate treat for anyone who loves a soft, moist muffin loaded with fresh blueberries and a creamy surprise in the middle. Topped with a buttery streusel crumb and finished with a sweet glaze, these muffins are perfect for breakfast, brunch, or a sweet snack. The combination of tangy blueberries and rich cream cheese makes every bite an irresistible delight.
Ingredients
Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
Blueberry Muffins:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup Greek yogurt
- 1 ½ cups fresh blueberries (divided: half for batter, half for topping)
- 1 tablespoon of flour (to coat the blueberries).
Cream Cheese Filling:
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Glaze:
- ¾ cup powdered sugar
- 1 ½ – 2 ½ teaspoons milk or cream
Instructions
- Prepare the Streusel Topping: In a small bowl, mix the flour, brown sugar, and salt. Drizzle the melted butter over the mixture and mix until it achieves a crumbly consistency. Set aside.
- Make the Cream Cheese Filling: In another bowl, mix together the softened cream cheese, granulated sugar, vanilla extract, and cornstarch until smooth. Set aside.
- Prepare the Muffin Batter: Preheat your oven to 350°F (175°C). Prepare a muffin tin by placing paper liners in each cup or by greasing it with butter. In a medium-sized bowl, combine the flour, salt, and baking powder, then whisk until well blended. In a separate large bowl, combine the vegetable oil, granulated sugar, egg, vanilla extract, and Greek yogurt. Whisk until smooth.
Carefully incorporate the dry ingredients into the wet mixture, mixing until they are barely combined. Do not overmix. Toss half of the blueberries with 1 tablespoon of flour and fold them into the batter. - Assemble the Muffins: Spoon the muffin batter into each liner until they are filled to about halfway. Spoon about 1 teaspoon of the cream cheese filling into the center of each muffin. Add more batter on top until each muffin cup is about ¾ full.
Sprinkle the remaining blueberries over the top, then add a generous amount of the prepared streusel topping. - Bake the Muffins: Place in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean (note that the cream cheese may leave it a bit moist). Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
- Add the Glaze: Once the muffins are cool, mix the powdered sugar with 1 ½ to 2 ½ teaspoons of milk or cream to create a smooth glaze.
Conclusion:
These Blueberry Cream Cheese Muffins are a delightful combination of moist, fluffy muffin base, bursting blueberries, and a rich cream cheese filling. The crunchy streusel topping and sweet glaze take them over the top. Perfect for a weekend brunch or a special treat, these muffins are sure to impress.
Blueberry Cream Cheese Muffins with Streusel Topping
Blueberry Cream Cheese Muffins feature a soft,moist muffin with a tangy cream cheese center, topped with a crumbly streuseland a drizzle of sweet glaze.
Ingredients
Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
Blueberry Muffins:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup Greek yogurt
- 1 ½ cups fresh blueberries divided: half for batter, half for topping
- 1 tablespoon of flour to coat the blueberries.
Cream Cheese Filling:
- 6 oz cream cheese room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Glaze:
- ¾ cup powdered sugar
- 1 ½ – 2 ½ teaspoons milk or cream
Instructions
- Prepare the Streusel Topping: In a small bowl, mix the flour, brown sugar, and salt. Drizzle the melted butter over the mixture and mix until it achieves a crumbly consistency. Set aside.
- Make the Cream Cheese Filling: In another bowl, mix together the softened cream cheese, granulated sugar, vanilla extract, and cornstarch until smooth. Set aside.
- Prepare the Muffin Batter: Preheat your oven to 350°F (175°C). Prepare a muffin tin by placing paper liners in each cup or by greasing it with butter. In a medium-sized bowl, combine the flour, salt, and baking powder, then whisk until well blended. In a separate large bowl, combine the vegetable oil, granulated sugar, egg, vanilla extract, and Greek yogurt. Whisk until smooth.
- Carefully incorporate the dry ingredients into the wet mixture, mixing until they are barely combined. Do not overmix. Toss half of the blueberries with 1 tablespoon of flour and fold them into the batter.
- Assemble the Muffins: Spoon the muffin batter into each liner until they are filled to about halfway. Spoon about 1 teaspoon of the cream cheese filling into the center of each muffin. Add more batter on top until each muffin cup is about ¾ full.
- Sprinkle the remaining blueberries over the top, then add a generous amount of the prepared streusel topping.
- Bake the Muffins: Place in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean (note that the cream cheese may leave it a bit moist). Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
- Add the Glaze: Once the muffins are cool, mix the powdered sugar with 1 ½ to 2 ½ teaspoons of milk or cream to create a smooth glaze.