Blueberry Cream Cheese Muffins: A Heavenly Combination of Fluffy, Creamy, and Sweet
Blueberry Cream Cheese Muffins are the perfect blend of fluffy, moist muffins with a tangy, creamy filling and a delightful streusel crumb topping. Whether you’re making them for a leisurely breakfast, an afternoon snack, or a sweet treat for guests, these muffins are sure to satisfy any craving. The combination of fresh, juicy blueberries, smooth cream cheese, and a crunchy, sweet streusel topping creates a balance of textures and flavors that will have you coming back for more.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9-10 muffins 1x
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Streusel Crumb Topping:
- 2/3 cup all-purpose flour: Provides the base for the crumb topping, helping to form a soft, crumbly texture.
- 1/3 cup light brown sugar: Adds sweetness and a hint of molasses flavor, which pairs perfectly with the blueberries.
- ¼ teaspoon salt: Balances the sweetness and enhances the other flavors in the topping.
- ¼ cup unsalted butter, melted: Binds the dry ingredients together, creating that signature crumbly texture.
Blueberry Muffins:
- 1 cup all-purpose flour: The base of the muffin batter, providing structure.
- ¼ teaspoon salt: Enhances the flavor and balances the sweetness of the muffins.
- 1 teaspoon baking powder: Helps the muffins rise and become light and fluffy.
- ¼ cup vegetable oil: Adds moisture and ensures the muffins stay soft and tender.
- ½ cup granulated sugar: Sweetens the muffins without overpowering the other flavors.
- 1 large egg: Provides structure and richness to the muffin batter.
- ½ teaspoon vanilla extract: Adds a warm, aromatic flavor that complements the blueberries and cream cheese.
- ½ cup Greek yogurt: Adds moisture, tang, and richness to the batter, keeping the muffins soft.
- 1 ½ cups fresh blueberries: The star of the recipe! Half of the blueberries are folded into the batter, and the other half is used as a topping.
- 1 tablespoon flour (for tossing the blueberries): Helps prevent the blueberries from sinking to the bottom of the muffin during baking.
Cream Cheese Filling:
- 6 oz. cream cheese (room temperature): Creates the smooth, creamy filling that contrasts with the fluffy muffin and crunchy topping.
- 3 tablespoons granulated sugar: Sweetens the cream cheese filling to balance the tanginess of the cream cheese.
- 1 teaspoon vanilla extract: Adds depth and warmth to the filling.
- 1 teaspoon cornstarch: Helps thicken the filling and gives it a creamy consistency.
Glaze:
- ¾ cup powdered sugar: Sweetens the glaze and gives it a smooth texture.
- 1 ½ – 2 ½ teaspoons milk or cream: Adjusts the consistency of the glaze, making it perfect for drizzling over the muffins.
Instructions
- Preheat the Oven and Prepare the Muffin Pan: Start by preheating your oven to 425°F (220°C). Line a cupcake or muffin pan with paper liners. This recipe makes 9-10 muffins, so make sure your pan is prepared to accommodate them.
- Prepare the Blueberries: Divide the blueberries in half. Toss ¾ cup of blueberries with 1 tablespoon of flour. This step helps coat the berries and prevents them from sinking to the bottom of the muffins during baking. Set the flour-tossed blueberries aside. Reserve the remaining ¾ cup of blueberries for the topping.
- Make the Streusel Topping: In a small bowl, stir together the flour, light brown sugar, and salt. Add the melted butter and mix with a fork until coarse crumbs form. Set the streusel topping aside.
- Prepare the Muffin Batter: In a large bowl, stir together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a separate medium bowl, whisk together the egg and granulated sugar until well combined. Then, whisk in the yogurt, vegetable oil, and vanilla extract. Once the wet ingredients are mixed, add the dry ingredients and stir to combine. Be careful not to overmix—the batter should be just mixed to ensure light, tender muffins. Gently fold in the blueberries that were tossed in flour, but save the remaining blueberries for the topping.
- Make the Cream Cheese Filling: In a small bowl, combine the softened cream cheese, granulated sugar, cornstarch, and vanilla extract. Mix until smooth and well combined. This creamy filling will add a luscious contrast to the muffins.
- Assemble the Muffins: Spoon about 1 ½ tablespoons of muffin batter into each muffin cup. Use a spoon to spread the batter up the sides of the paper liners, creating a small indent in the center. This indent will hold the cream cheese filling.
Next, drop about 1 tablespoon of the cream cheese mixture into the center of each muffin. This should fill the cups about 2/3 to ¾ full.
Top each muffin with a few fresh blueberries, then generously sprinkle the streusel crumb topping over the muffins. Add a few more blueberries on top and gently press the crumbs to make sure they stick to the batter.
- Bake the Muffins: Place the muffin pan in the preheated oven and reduce the temperature to 350°F (175°C). Bake the muffins for 22-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. The center should be set, and the muffin tops should be firm.
- Cool and Glaze: Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. While the muffins are cooling, prepare the glaze by stirring powdered sugar with milk or cream. Start with 1 teaspoon of milk or cream and add more gradually until you reach the desired consistency. Drizzle the glaze over the cooled muffins.
Notes
- Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature before mixing it with the other ingredients. This will help create a smooth filling and prevent lumps.
- Don’t Overmix the Batter: Overmixing the batter can lead to dense muffins. Stir until just combined for light, fluffy results.
- Flour the Blueberries: Tossing the blueberries in flour helps prevent them from sinking to the bottom of the muffin during baking, ensuring they stay evenly distributed throughout the muffin.
- Make-ahead Option: These muffins can be prepared ahead of time. Simply bake and let them cool completely before storing in an airtight container. You can also freeze them and reheat when needed.
- Substitutions: If you don’t have Greek yogurt on hand, you can use sour cream for a similar tang. For a dairy-free option, try substituting the cream cheese and yogurt with plant-based versions.