Description
Delight in these moist and flavorful Blueberry Cream Cheese Muffins, featuring a tender crumb bursting with fresh blueberries, a luscious cream cheese filling, and a sweet, crumbly streusel topping. Perfect for breakfast or a satisfying snack, these muffins combine classic flavors with a rich, creamy twist.
Ingredients
Scale
Muffin Batter
- 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
- ½ cup (120 ml) buttermilk
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups (210 g) blueberries
Cream Cheese Filling
- 8 oz (226 g) cream cheese (brick), softened
- ⅓ cup (67 g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
Streusel Topping
- ¼ cup (50 g) brown sugar, firmly packed
- ⅛ teaspoon salt
- 2 tablespoons butter, melted but not too hot
- ¼ cup all-purpose flour
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, whole egg, and egg white thoroughly until well combined and slightly fluffy.
- Add Liquids: Stir in the buttermilk and vanilla extract into the egg mixture, whisking to blend all wet ingredients smoothly.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cornstarch, baking powder, and salt to evenly distribute the leavening agents and salt.
- Incorporate Dry into Wet: Gently fold the dry ingredients into the wet ingredients just until mixed; avoid overmixing to keep muffins tender.
- Add Blueberries: Carefully stir in the fresh blueberries, dispersing them evenly throughout the batter without crushing.
- Prepare Cream Cheese Filling: In another bowl, combine softened cream cheese, granulated sugar, vanilla extract, and flour. Mix until smooth and creamy to create a luscious filling.
- Make Streusel Topping: In a small bowl, mix together the brown sugar, flour, salt, and melted butter until the mixture becomes crumbly and streusel-like in texture.
- Assemble Muffins: Spoon a layer of muffin batter into each liner, add a dollop of cream cheese filling on top, followed by another layer of batter. Finish each muffin with a sprinkling of streusel topping.
- Bake: Place the muffins in the preheated oven and bake for about 25 minutes or until a toothpick inserted into the center comes out clean, and the tops are golden.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a rack. Enjoy warm or at room temperature.
Notes
- Room temperature eggs and cream cheese ensure smoother mixing and better texture.
- To avoid sinking blueberries, toss them lightly in flour before folding them into the batter.
- Be careful not to overmix the batter to keep muffins light and fluffy.
- Use fresh or frozen blueberries; if frozen, do not thaw before adding to the batter to prevent color bleeding.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
