Blueberry Cream Cheese Muffins: A Delicious Morning Delight
There’s something undeniably comforting about waking up to the warm, inviting scent of freshly baked muffins. These Blueberry Cream Cheese Muffins with a delightful streusel crumb topping are a perfect way to kick off your morning or indulge in a sweet treat. These muffins are not just about the taste, but the experience—each bite offers a symphony of textures, from the fluffy, moist muffin base to the creamy, tangy filling and the added crunch of the streusel topping. The burst of juicy blueberries in every bite, paired with the smooth cream cheese, creates a combination that’s irresistible. Whether you’re enjoying them with a cup of coffee or serving them at a breakfast gathering, these muffins are sure to become a staple in your recipe box.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9-10 muffins 1x
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter (melted)
For the 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 extract
- ½ cup Greek yogurt
- 1 ½ cups fresh blueberries (divided, with half going into the batter and the other half reserved for topping)
- 1 tablespoon flour (to toss the blueberries)
For the Cream Cheese Filling:
- 6 oz. cream cheese (room temperature)
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
For the Glaze:
- ¾ cup powdered sugar
- 1 ½–2 ½ teaspoons milk or cream
Instructions
Start by preheating your oven to 425°F (220°C). Line a cupcake or muffin pan with paper liners, which will make removing the muffins easier once they’re done. This recipe yields about 9 to 10 muffins, depending on how much batter you fill each cup with.
Prepare the Blueberries: Divide the blueberries into two portions. Toss ¾ cup of blueberries with 1 tablespoon of flour, ensuring they are lightly coated. This helps prevent the blueberries from sinking to the bottom of the muffins while baking. Set aside the remaining ¾ cup of blueberries for the muffin topping.
Make the Streusel Crumb Topping: In a medium bowl, combine flour, brown sugar, and salt. Add the melted butter and stir with a fork until the mixture forms coarse crumbs. Set aside to allow the crumbs to firm up slightly.
Mix the Muffin Batter: In a large bowl, combine flour, baking powder, and salt. Stir to mix and set aside. In a separate bowl, whisk together sugar and egg until well combined. Add the yogurt, vegetable oil, and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet ingredients, stirring by hand to combine until there are no dry streaks of flour left. Be careful not to overmix, as this can lead to dense muffins.
Incorporate the Blueberries: Using a rubber spatula, gently fold in the blueberries (the portion that was tossed with flour) into the batter. This helps distribute the fruit evenly throughout the muffin mix without breaking them up too much.
Prepare the Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, cornstarch, and vanilla extract until smooth and creamy. This mixture will provide the rich, tangy core inside each muffin.
Assemble the Muffins: Spoon about 1 ½ tablespoons of muffin batter into each muffin cup, using a spoon to spread the batter up the sides of the paper liner. This creates a little dent in the center to hold the cream cheese filling. Next, drop about 1 tablespoon of cream cheese filling into the center of each muffin. Fill each cup about 2/3 to ¾ full.
Add a few of the remaining blueberries on top of each muffin, and then generously sprinkle the streusel topping over the batter. Gently press the topping into the batter to ensure it sticks.
Bake: Place the muffin pan in the preheated oven, then reduce the temperature to 350°F (175°C). Bake for 22 to 25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean (though you might get a little cream cheese on the pick, that’s okay!).
Once baked, let the muffins cool in the pan for about 5 to 10 minutes. Then, carefully transfer them to a cooling rack to cool completely.
Prepare the Glaze: While the muffins are cooling, prepare the glaze by mixing the powdered sugar with milk or cream. Start with 1 teaspoon of liquid, then gradually add more until you reach the desired consistency—smooth but thick enough to drizzle over the muffins.
Finish and Serve: Once the muffins are completely cool, drizzle the glaze over the tops of each muffin. The glaze adds a lovely sweetness and a glossy finish. Serve and enjoy!
Notes
- Substituting Ingredients: If you don’t have Greek yogurt, you can substitute it with regular yogurt or sour cream. For a lighter muffin, you can try using a combination of whole wheat and all-purpose flour.
- Adding Flavor: Feel free to add a teaspoon of lemon zest or cinnamon to the batter for an extra burst of flavor that complements the blueberries and cream cheese filling.
- Make Ahead: You can make the batter ahead of time and refrigerate it for up to 24 hours before baking. The cream cheese filling can also be prepared in advance. Just be sure to let everything come to room temperature before baking for the best results.
- Freezing: These muffins freeze wonderfully! To freeze, place cooled muffins in a ziplock bag and store them in the freezer for up to 3 months. When ready to serve, just thaw them overnight or reheat them in the microwave for a few seconds.
- Serving Suggestions: These muffins make an excellent breakfast paired with a cup of coffee or tea. They also work great as an afternoon snack or a dessert to share with family and friends. You can even enjoy them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.