Blueberry Cream Cheese Muffins
You've got your classic blueberry muffin paired with the sweetened cream cheese filling. This creates a cheesecake type of effect. Think of these muffins like personal blueberry cheesecakes with a sweet breading on the outside.
Equipment
- 12-cup Muffin Tin
- Paper Muffin Liners (or nonstick spray if not using liners)
- Two Mixing Bowls (one for dry ingredients, one for wet)
- Stand Mixer or Whisk (for cream cheese filling)
- Measuring cups/spoons
- Rubber Spatula (for gently folding the batter)
- Spoon to evenly portion the batter
- Wire cooling rack- optional
Ingredients
- For the Muffins:
- 2 Cups of all-purpose flour
- 2 Teaspoons of baking powder
- 1/2 Teaspoon of salt
- 1/2 Cup butter melted
- 3/4 Cup of white sugar
- 2 Eggs
- 1 Teaspoon of vanilla
- 1/2 Cup of milk
- 1 1/2 Cups of fresh or frozen blueberries
- Cream Cheese Filing:
- 8 Ounces of cream cheese softened
- 3 Tablespoons of white sugar
- 1 Teaspoon of vanilla
- Splash of lemon juice optional
- Streusel:
- 1/2 Cup of all-purpose flour
- 1/4 Cup of brown sugar
- 1/4 Cup of white sugar
- 1/2 Teaspoon of cinnamon
- 4 Tablespoons of melted butter
Instructions
- Start by preheating the oven to 425 degrees F. Line a muffin tin with paper liners or grease the muffin tin.
- Next, make the cream cheese filling by adding cream cheese, white sugar, and vanilla to a stand mixer (or bowl) and beating it all together. Set aside.
- In another bowl, make the streusel by combining the flour, brown sugar, white sugar, and cinnamon. Stir in the melted butter until you get a "crumbly-looking" texture. Set aside.
- Next, make the muffin batter by whisking together the flour, baking powder, and salt in a large bowl. Then, in another bowl, whisk together the melted butter, white sugar, eggs, vanilla, and milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix. Fold in the blueberries.
- Assemble the muffins by filling each muffin liner a little over halfway with batter. Add about a spoonful of cream cheese filling to the top. Optional, add a few extra blueberries to the tops of the muffins. Then generously sprinkle on the streusel topping over each muffin.
- Bake at 425 degrees F for 5 minutes. Then, without opening the oven, reduce the oven temp to 350 degrees F and continue baking for about 14-18 minutes. You will know that the muffins are done because the streusel will look darker and the muffins will have a golden-brown tint to them when looked at from the bottom.
- Let them cool either in the muffin tin or on a wire rack and enjoy! :)