Description
Blueberry Cream Cheese Muffins are soft, buttery muffins filled with a rich cream cheese center, studded with juicy blueberries, and topped with a crunchy crumb topping. They combine tangy, sweet, and buttery flavors for a perfectly balanced treat ideal for breakfast, brunch, or a cozy afternoon snack.
Ingredients
Scale
For the Cream Cheese Filling:
- 8 ounces cream cheese
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
For the Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon cinnamon
- ¼ cup melted butter
- Pinch of salt
For the Muffin Batter:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- ½ cup milk
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries (toss frozen berries with 1 tablespoon flour to prevent color bleeding)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- Make the filling: Blend cream cheese, sugar, vanilla, and egg yolk until smooth. Set aside.
- Make the crumb topping: Combine flour, sugar, cinnamon, melted butter, and salt until crumbly.
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk oil, milk, sour cream, eggs, and vanilla until smooth.
- Combine wet and dry ingredients, stirring gently until just mixed. Do not overmix.
- Fold in blueberries carefully.
- Assemble muffins: Fill liners halfway with batter, add a spoonful of cream cheese filling, then top with more batter. Sprinkle crumb topping over each muffin.
- Bake for 20–25 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
- Avoid overmixing the batter for tender muffins.
- Add lemon zest, nutmeg, or almond extract for extra flavor.
- Store in an airtight container in the fridge for up to 4 days or freeze for longer.
- Reheat in oven at 350°F (175°C) for 5–10 minutes, covered with foil.
- To make vegan, use flax eggs and plant-based milk and cream cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~260
- Sugar: ~20 g
- Sodium: ~190 mg
- Fat: ~12 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~33 g
- Fiber: ~1 g
- Protein: ~5 g
- Cholesterol: ~55 mg