Description
Blueberry cream cheese muffins deliver pure morning magic with sweet, tangy flavor combinations that dance across your palate. Rich cream cheese swirls and juicy blueberries create a breakfast treat you’ll crave again and again.
Ingredients
Scale
Streusel Topping:
- 2/3 cup (80 grams) all-purpose flour
- 1/3 cup (70 grams) light brown sugar
- 1/4 teaspoon (1.5 grams) salt
- 1/4 cup (57 grams) unsalted butter, melted
Main Ingredients for Muffin Batter:
- 1 1/2 cups (180 grams) fresh blueberries
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 milliliters) Greek yogurt
- 1/4 cup (60 milliliters) vegetable oil
Additional Batter Ingredients:
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon (8 grams) flour for coating berries
Cream Cheese Filling:
- 6 ounces (170 grams) cream cheese, room temperature
- 3 tablespoons (36 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Glaze:
- 3/4 cup (90 grams) powdered sugar
- 1 1/2 to 2 1/2 teaspoons milk or cream
Instructions
- Preheat the oven to 425°F and prepare a muffin pan with paper liners. Gently coat a portion of blueberries with flour to prevent sinking during baking.
- Craft the streusel topping by combining flour, brown sugar, and salt. Incorporate melted butter using a fork until crumbly texture develops.
- In a separate bowl, blend dry ingredients for the muffin base. Whisk together egg, sugar, yogurt, oil, and vanilla in another container, then carefully integrate wet mixture into dry ingredients.
- Gently fold flour-dusted blueberries into the batter, ensuring even distribution without overmixing.
- Prepare cream cheese filling by whisking cream cheese, sugar, cornstarch, and vanilla until silky smooth.
- Fill each muffin cup halfway with batter, creating a small well in the center. Carefully spoon cream cheese mixture into each well.
- Top each muffin with remaining blueberries and sprinkle streusel evenly across the surface.
- Reduce oven temperature to 350°F and bake for 22-25 minutes until golden and a toothpick comes out clean.
- Allow muffins to rest in the pan for 5-10 minutes, then transfer to a cooling rack.
- Create a simple glaze by mixing powdered sugar with milk until it reaches a drizzling consistency. Delicately drape over cooled muffins for a finishing touch.
Notes
- Tossing blueberries in flour prevents them from sinking to the bottom of the muffins during baking, ensuring even distribution throughout.
- Allow cream cheese, eggs, and yogurt to reach room temperature for smoother mixing and better texture in the batter.
- Mix wet and dry ingredients just until combined to avoid overmixing, which can lead to tough, dense muffins.
- Adjust sugar levels in both batter and cream cheese filling to suit personal taste preferences or dietary needs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 187
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg