Yield: 14 Muffins
Blueberry Cream Cheese Muffins
Light, fluffy Blueberry Cream Cheese Muffins are packed with fresh blueberries and sweet cream cheese filling. Topped with a simple streusel crumble, these are perfect for a grab-and-go breakfast or a quick snack.
Ingredients
Blueberry Muffin Batter
- 1 ½ cups fresh blueberries, rinsed and de-stemmed
- 1 ¾ cup all-purpose flour, plus 1 1/2 tablespoons, divided*
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup vegetable oil
- 4 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup whole milk
- 1 tablespoon vanilla extract
Cream Cheese Swirl
- 8 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Streusel Crumble
- ¼ cup all-purpose flour
- ¼ cup brown sugar, packed
- 2 tablespoons cold unsalted butter, cut into small pieces
- Pinch of salt
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Instructions
- Preheat oven to 375°F. Prepare a standard muffin tin with liners. Set aside.
- In a small bowl, add 1 1/2 tablespoons of flour and the clean blueberries. Toss to coat with flour. Sift out any extra flour and set aside.
- În a medium bowl, combine 1 3/4 cup flour, cornstarch, baking powder, ground cinnamon, and salt. Whisk until combined.
- In a large mixing bowl, add vegetable oil, melted butter, and granulated sugar. Whisk until thoroughly incorporated. Add eggs and whisk until well combined. Then, add milk and vanilla extract and whisk again.
- Carefully add the dry ingredients and incorporate them together until a small amount of flour remains.
- Add flour-coated blueberries to the batter and gently fold in the blueberries until combined and no dry flour remains. Careful not to over-mix.
- In a medium bowl, add cream cheese, granulated sugar, egg yolk, and vanilla extract. Vigorously whisk until well combined.
- In a medium bowl, add flour, brown sugar, cold butter, and pinch of salt. Using your hands, a rounded side of a spoon, or a pastry cutter, combine the ingredients together until crumbly.
- Using a scoop, fill liners with blueberry muffin batter until approximately 2/3 of the way full. Add roughly 1/2 tablespoon of the cream cheese mixture to the top of the muffin batter, swirling with a toothpick if desired. Spread streusel crumble evenly over each muffin top.
- Bake for 25 minutes, or until a toothpick comes out clean. Allow muffins to cool for at least 15 minutes before serving.
Notes
- Storage: Store muffins in an airtight container in the fridge for up to 5 days, or in the freezer for up to 1 month.
- Mixer: I love my stand mixer as much as the next home baker, but it’s also nice to have a recipe where there’s no mixer required! This is one of those - so easy.
- Milk and Egg Temperature: For best results, allow the milk and eggs to sit and warm to room temperature for about 15 minutes beforehand. This will allow for better incorporation into the batter.
- Flouring the Berries: The extra flour helps the blueberries stay suspended in the batter, and not sink to the bottom of the muffins.
- Cream Cheese: The cream cheese in the step-by-step photos looks like more of a topping than a swirl, because the blueberries were very big and didn’t give much room to swirl things around! You can do it this way, swirl it, or even split the batter and put the cream cheese in the center.
- Topping: Streusel topping can be optional, but it adds a nice color and tiny bit of a crunch to the muffins.
Nutrition
Serving: 1, Calories: 322kcal, Carbohydrates: 39g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Cholesterol: 83mg, Sodium: 228mg, Fiber: 1g, Sugar: 24g