Description
Delight in these moist and flavorful Blueberry Cream Cheese Muffins, featuring a tender crumb bursting with fresh blueberries, a rich cream cheese filling, and a sweet crumbly streusel topping. Perfect for breakfast, brunch, or a comforting snack.
Ingredients
Scale
Muffins
- ¼ cup (60 ml) vegetable oil
- 4 Tablespoons (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg white, room temperature preferred
- ½ cup (120 ml) buttermilk
- 1½ teaspoons vanilla extract
- 1¾ cup (220 g) all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups (210 g) blueberries
Cream Cheese Filling
- 8 oz (226 g) cream cheese (brick), softened
- â…“ cup (67 g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
Streusel Topping
- ¼ cup (50 g) brown sugar, firmly packed
- â…› teaspoon salt
- 2 Tablespoons butter, melted but not too hot
- ¼ cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, add granulated sugar, egg, and egg white. Whisk thoroughly until well combined. Then add buttermilk and vanilla extract, whisking to blend everything smoothly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt to ensure even distribution of leavening agents.
- Mix Batter: Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix for tender muffins.
- Add Blueberries: Carefully fold in the blueberries, ensuring they are evenly distributed without breaking them up.
- Prepare Cream Cheese Filling: In another bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and ¼ cup flour until smooth and creamy.
- Make Streusel Topping: Combine the brown sugar, salt, flour, and melted butter in a bowl. Mix until crumbly and well incorporated.
- Assemble Muffins: Spoon a layer of muffin batter into each paper liner, add a dollop of cream cheese filling on top, and then cover with more muffin batter. Finally, sprinkle the streusel topping evenly over each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Allow the muffins to cool for a few minutes in the pan before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw to avoid bleeding color into the batter.
- Room temperature ingredients help to achieve a smoother batter and better texture.
- Do not overmix the batter to keep the muffins light and fluffy.
- The cream cheese filling adds a nice tangy contrast and moisture to the muffins.
- The streusel topping can be adjusted for sweetness or replaced with chopped nuts for variation.
