Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins with Streusel Crumb Topping are moist and flavorful breakfast muffins, loaded with juicy blueberries and cream cheese filling. These muffins burst with berries in every single bite and make an irresistible flavor combo with a smooth and creamy filling and crunchy topping. Cream cheese muffins are a delicious twist on my Blueberry Muffins with Streusel Crumb Topping.

Ingredients

Streusel Crumb Topping:
2/3 cup all-purpose flour
1/3 cup light brown sugar
¼ teaspoon salt
¼ cup unsalted butter-melted
Blueberry Muffins:
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¼ cup vegetable oil
½ cup granulated sugar
1 large egg
½ teaspoon vanilla
½ cup Greek yogurt
1 ½ cup fresh blueberries (half goes in batter and half for topping)
1 Tablespoon flour to toss the blueberries
Cream Cheese Filling:
6 oz. cream cheese-room temperature
3 Tablespoons granulated sugar
1 teaspoon vanilla
1 teaspoon corn starch
Glaze:
¾ cup powdered sugar
1 ½ –2 ½ teaspoons milk or creme

Instructions

Preheat the oven to 425 F, line cupcake pan with paper liners ad set aside. This recipe makes 9-10 muffins.
Divide blueberries in half. Toss ¾ cup of blueberries with 1 Tablespoon flour. Reserve remaining ¾ cup of blueberries for topping. Set them aside.
To make the crumb topping, stir together flour, sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract.
Add dry ingredients into wet ingredients and mix everything together by hand.
Finally, using a rubber spatula, fold in blueberries (3/4 cup blueberries tossed with 1 Tablespoon flour). Reserve ¾ cup blueberries for topping.
To make the cream cheese filling, mix softened cream cheese, sugar, corn starch, and vanilla just to combine.
To assemble the muffins, add about 1 ½ Tablespoon of muffin mixture to each cup. Using a spoon spread the mixture up the side of paper liners to make the small dent in the center. Drop 1 not quite a full Tablespoon of cream cheese mixture in the center of each muffin. filling each cup about 2/3 to ¾ full.
Add a few blueberries on top, then generously top each muffin with streusel crumbs. Add a few more blueberries on top and gently press the crumbs to stick to the muffin batter.
Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
Meanwhile, prepare the glaze. Stir powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until desired consistency has reached. Drizzle over muffins and serve.

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Blueberry Cream Cheese Muffins

Recipe by Alexandra

0.0 from 0 votes

Course: Cake, Dessert

Servings

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servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Streusel Crumb Topping:
2/3 cup 2/3 all-purpose flour
1/3 cup 1/3 light brown sugar
¼ teaspoon salt
¼ cup unsalted butter-melted
Blueberry Muffins:
1 cup 1 all-purpose flour
¼ teaspoon salt
1 teaspoon 1 baking powder
¼ cup vegetable oil
½ cup granulated sugar
1 large 1 egg
½ teaspoon vanilla
½ cup Greek yogurt
1 1 ½ cup fresh blueberries (half goes in batter and half for topping)
1 Tablespoon 1 flour to toss the blueberries
Cream Cheese Filling:
6 oz. 6 cream cheese-room temperature
3 Tablespoons 3 granulated sugar
1 teaspoon 1 vanilla
1 teaspoon 1 corn starch
Glaze:
¾ cup powdered sugar
1 1 ½ –2 ½ teaspoons milk or creme

Directions

Preheat the oven to 425 F, line cupcake pan with paper liners ad set aside. This recipe makes 9-10 muffins.
Divide blueberries in half. Toss ¾ cup of blueberries with 1 Tablespoon flour. Reserve remaining ¾ cup of blueberries for topping. Set them aside.
To make the crumb topping, stir together flour, sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract.
Add dry ingredients into wet ingredients and mix everything together by hand.
Finally, using a rubber spatula, fold in blueberries (3/4 cup blueberries tossed with 1 Tablespoon flour). Reserve ¾ cup blueberries for topping.
To make the cream cheese filling, mix softened cream cheese, sugar, corn starch, and vanilla just to combine.
To assemble the muffins, add about 1 ½ Tablespoon of muffin mixture to each cup. Using a spoon spread the mixture up the side of paper liners to make the small dent in the center. Drop 1 not quite a full Tablespoon of cream cheese mixture in the center of each muffin. filling each cup about 2/3 to ¾ full.
Add a few blueberries on top, then generously top each muffin with streusel crumbs. Add a few more blueberries on top and gently press the crumbs to stick to the muffin batter.
Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
Meanwhile, prepare the glaze. Stir powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until desired consistency has reached. Drizzle over muffins and serve.

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