These streusel-topped blueberry cream cheese muffins are super soft, packed with plump juicy berries, and are filled with a cream cheese surprise. Ready in under 30 minutes!
Blueberry cream cheese muffins aren’t your average blueberry muffins, though they may seem that way from the outside.
Sure they’re soft, fluffy and full of fat juicy berries, but they have a rich and decadent cheesecake-esque surprise.
This recipe is one of the oldest on the blog and was one of my first popular recipes (for obvious reason). I published it 7 years ago, way back when Zach and I were in the midst of planning our wedding, and it was in dire need of a refresh. Some small (very small) tweaks were in order, a photo re-shoot was desperately needed, and a how-to video has been added to the recipe card. Let’s get to it!
Why are my muffins dry or dense?
This most likely is a result of the muffin batter being over-mixed. While the ingredients should be completely combined, they should be just combined and you should always mix by hand.
Over-baking is another culprit, make sure your oven isn’t running hot!
Why did my muffins completely deflate or sink in the middle?
These muffins are filled with a rich, heavy cream cheese filling. This will naturally weigh down the airy muffins, so while they will appear puffy when they first come out of the oven they will naturally deflate and sink as they cool. Totally normal (think of black bottom cupcakes, same idea!)
However, they shouldn’t be completely deflated or sunken. If they are, they may be under-baked or your baking powder could be old or expired.
Ingredients
Streusel Crumb Topping:
2/3 cup all-purpose flour
1/3 cup light brown sugar
¼ teaspoon salt