Description
These Blueberry Cream Cheese Muffins are the perfect balance of sweet, tangy, and creamy flavors in a delightful handheld treat. Moist muffins bursting with juicy blueberries, a luscious cream cheese filling, and a crunchy streusel topping make these a breakfast favorite.
Ingredients
Units
Scale
Muffins
- 1/4 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
- 1/2 cup (120 ml) buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (210 g) blueberries
Filling
- 8 oz (226 g) cream cheese (brick), softened
- 1/3 cup (67 g) granulated sugar
- 1/2 teaspoon vanilla extract
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup (50 g) brown sugar, firmly packed
- 1/8 teaspoon salt
- 2 Tablespoons butter, melted but not too hot
Instructions
- Muffins – Preheat oven to 375F (190C) and line a muffin tin with paper liners. In a large bowl, stir together oil and butter. Add sugar, egg, and egg white and whisk very well until combined. Add buttermilk and vanilla extract and whisk to combine. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Add dry ingredients to wet ingredients and fold until combined. Stir in blueberries. Set aside.
- Filling – In a bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Streusel Topping – Combine flour, brown sugar, salt, and melted butter until crumbly.
- Fill muffin liners with batter halfway, add a spoonful of cream cheese filling, top with more batter, and finish with streusel topping. Bake for 20-25 minutes. Enjoy!
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 18g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
