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Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins

Delicious blueberry cream cheese muffins filled with rich cream cheese and topped with sweet streusel.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 15 muffins
Calories 288 kcal

Equipment

  • large mixing bowl
  • muffin tin
  • Paper Muffin Liners

Ingredients
  

Muffins

  • 0.25 cup vegetable oil you may substitute canola oil or other neutral cooking oil
  • 4 Tablespoons unsalted butter melted
  • 1 cup granulated sugar
  • 1 large egg room temperature preferred
  • 1 large egg white room temperature preferred
  • 0.5 cup buttermilk
  • 1.5 teaspoons vanilla extract
  • 1.75 cups all-purpose flour
  • 1 Tablespoon cornstarch
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1.5 cups blueberries see note

Filling

  • 8 oz cream cheese softened
  • 0.33 cup granulated sugar
  • 0.5 teaspoon vanilla extract

Streusel Topping

  • 0.25 cup all-purpose flour
  • 0.25 cup brown sugar firmly packed
  • 0.125 teaspoon salt
  • 2 Tablespoons butter melted but not too hot

Instructions
 

Muffins

  • Preheat oven to 375F (190C) and line a muffin tin with paper liners.
  • In a large bowl, stir together oil and butter.
  • Add sugar, egg, and egg white and whisk very well until combined.
  • Add buttermilk and vanilla extract and whisk to combine.
  • In a separate, medium-sized bowl whisk together flour, cornstarch, baking powder, and salt.
  • Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
  • Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.

Filling

  • Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.

Streusel

  • Whisk together flour, brown sugar, and salt.
  • Drizzle in melted butter and use a fork to toss ingredients together until combined, no flour/sugar remains unmoistened by the butter, and mixture is clumpy.

Assembly

  • Divide batter into 15 muffin cups, filling each liner ⅔ of the way full.
  • Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center.
  • Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter.
  • Sprinkle muffins evenly with streusel.
  • Transfer to 375F (190C) oven and bake for 25 minutes or muffins are baked through.
  • Allow to cool for 10 minutes or so before digging in (the cream cheese filling will be very hot!). Muffins will puff up in the oven, but due to the cream cheese filling they will deflate and maybe even cave in a bit as they cool.

Notes

You can use frozen blueberries, but often they leave purple streaks through your batter. Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.

Nutrition

Serving: 1muffinCalories: 288kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 43mgSodium: 170mgPotassium: 123mgFiber: 1gSugar: 24gVitamin A: 381IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Keyword baking, blueberries, Blueberry Cream Cheese Muffins, dessert, muffins
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