Description
These Blueberry Cream Cheese Muffins with a Streusel Crumb Topping are a perfect breakfast treat, filled with juicy blueberries and a creamy center. The cream cheese filling adds a rich and decadent flavor, while the crumbly topping adds a crunchy texture. Easy to make in just 30 minutes, these muffins will be a hit for any occasion!
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)
1 tablespoon flour (for tossing blueberries)
Cream Cheese Filling:
6 oz cream cheese, room temperature
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn starch
Glaze:
¾ cup powdered sugar
1 ½ – 2 ½ teaspoons milk or cream (to reach desired consistency)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 425°F and line a muffin pan with paper liners. This recipe makes 9-10 muffins.
Step 2: Toss Blueberries
Divide the blueberries in half.
Toss ¾ cup of blueberries with 1 tablespoon flour (this helps keep them from sinking in the batter).
Set aside the remaining ¾ cup blueberries for topping.
Step 3: Make Streusel Topping
In a bowl, whisk together 2/3 cup flour, 1/3 cup light brown sugar, and ¼ teaspoon salt.
Add melted butter and whisk until coarse crumbs form. Set aside.
Step 4: Prepare Muffin Batter
In a large bowl, combine 1 cup flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.
In a medium bowl, whisk together 1 egg and ½ cup granulated sugar until combined.
Add ½ cup Greek yogurt, ¼ cup vegetable oil, and ½ teaspoon vanilla extract to the wet mixture.
Add the dry ingredients into the wet ingredients and mix by hand until combined.
Gently fold in ¾ cup of blueberries (tossed with flour).
Step 5: Make Cream Cheese Filling
In a separate bowl, mix 6 oz softened cream cheese, 3 tablespoons granulated sugar, 1 teaspoon vanilla, and 1 teaspoon cornstarch until smooth and well combined.
Step 6: Assemble Muffins
Spoon about 1 ½ tablespoons of muffin batter into each paper liner.
Use a spoon to spread the batter up the sides of the liner to create a small dent in the center.
Drop 1 tablespoon of cream cheese filling into the center of each muffin, filling the cups about 2/3 to ¾ full.
Add a few blueberries on top of the cream cheese filling.
Generously sprinkle the muffins with streusel crumbs and add a few more blueberries on top. Press the crumbs lightly to ensure they stick.
Step 7: Bake
Place the muffins in the oven and immediately reduce the temperature to 350°F.
Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Glaze
Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
While the muffins are cooling, prepare the glaze by stirring ¾ cup powdered sugar with 1 ½ – 2 ½ teaspoons milk or cream until the desired consistency is reached.
Drizzle the glaze over the cooled muffins and serve.
Notes
Tips for Success:
Toss the blueberries in flour before folding them into the batter. This prevents the berries from sinking to the bottom of the muffins.
Don’t overmix the muffin batter. Stir just enough to combine the wet and dry ingredients.
Make sure the cream cheese filling is at room temperature to ensure it mixes well and creates a smooth filling.
Storage:
These muffins are best eaten fresh but can be stored in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the muffins for up to 2 months. To reheat, warm them in the microwave for 10-15 seconds or bake them in a preheated oven at 350°F for 5-7 minutes.
Frequently Asked Questions:
Can I substitute Greek yogurt in the recipe?
Yes, you can use sour cream or regular yogurt instead of Greek yogurt, but Greek yogurt helps keep the muffins moist and adds a slight tang.
Can I use frozen blueberries instead of fresh?
Yes, but be sure to toss them in flour before adding them to the batter to prevent the muffins from turning blue. Also, don’t thaw the blueberries before using them to prevent extra moisture.
How do I make these muffins gluten-free?
You can substitute all-purpose gluten-free flour for regular flour in this recipe. Just make sure your baking powder and other ingredients are also gluten-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: breakfast/desserts
- Method: Baked
- Cuisine: American
