Description
Blueberry Cream Cheese Muffins are soft, fluffy, and filled with a smooth cream cheese center and juicy blueberries. Finished with a buttery streusel topping and light glaze, these muffins are perfect for breakfast, brunch, or dessert.
Ingredients
Streusel Crumb Topping
2/3 cup all purpose flour
1/3 cup light brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter melted
Blueberry Muffins
1 cup all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup vegetable oil
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup Greek yogurt
1 1/2 cups fresh blueberries
1 tablespoon flour for tossing blueberries
Cream Cheese Filling
6 oz cream cheese softened
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn starch
Glaze
3/4 cup powdered sugar
1 1/2 to 2 1/2 teaspoons milk or cream
Instructions
Preheat your oven to 425 F and line a muffin pan with paper liners. This recipe yields about 9 to 10 muffins.
Divide the blueberries into two portions. Toss half with flour to prevent them from sinking during baking. Reserve the rest for topping.
In a bowl, mix flour, brown sugar, and salt. Add melted butter and combine with a fork until coarse crumbs form. Set aside.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, whisk the egg and sugar until smooth. Add yogurt, oil, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing.
Carefully fold in the floured blueberries using a spatula to keep them intact.
In a small bowl, mix cream cheese, sugar, corn starch, and vanilla until smooth.
Spoon a small amount of batter into each liner and create a slight well in the center. Add the cream cheese filling, then top with more batter. Sprinkle blueberries and streusel generously on top.
Place the muffins in the oven and immediately reduce the temperature to 350 F. Bake for 22 to 25 minutes until the tops are golden and set.
Let the muffins cool before drizzling with glaze made from powdered sugar and milk.
Notes
Do not overmix the batter to keep muffins light and soft. Tossing blueberries in flour helps prevent sinking.
Use room temperature ingredients for best texture. Frozen blueberries can be used without thawing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American