Description
Delight in these Blueberry Cream Cheese Muffins featuring a luscious cream cheese filling and a crispy streusel topping. Bursting with fresh blueberries and made with a tender, moist muffin base, these muffins are perfect for breakfast, brunch, or a sweet snack.
Ingredients
Streusel
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ⅛ teaspoon kosher salt
- ¼ cup unsalted butter (melted)
Cheesecake Filling
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- 1 egg yolk (room temperature)
Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter (softened)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs (room temperature)
- ¼ cup Greek yogurt (or sour cream, room temperature)
- 2 teaspoons vanilla extract
- ¼ cup buttermilk (room temperature)
- 1 heaping cup fresh blueberries
Instructions
- Make Streusel: In a mixing bowl, whisk together the flour, brown sugar, and salt. Drizzle in the melted butter and mix with a fork until small pebble-like crumbs form. Alternatively, cut in softened butter with two forks or a pastry cutter for similar results. Set aside.
- Prepare Cheesecake Filling: In a clean mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add the granulated sugar and blend until fully combined and smooth. Add the egg yolk and beat just until incorporated, avoiding overmixing.
- Combine Muffin Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Eggs, Yogurt, and Vanilla: Beat the eggs, Greek yogurt (or sour cream), and vanilla extract into the creamed butter and sugar until well combined.
- Add Flour and Buttermilk: Alternately add the dry flour mixture and buttermilk to the wet ingredients, mixing gently to combine without overmixing.
- Fold in Blueberries: Using a rubber spatula, gently fold in the fresh blueberries, taking care not to overmix to keep the batter light and tender.
- Assemble Muffins: Preheat the oven to 425°F (220°C). Line 16-18 muffin cups with cupcake liners. Spoon about a tablespoon of muffin batter into the bottom of each liner, then add a heaping tablespoon of cheesecake filling on top. Fill the cups nearly to the brim with the remaining muffin batter.
- Add Streusel Topping: Sprinkle the prepared streusel crumbs generously over the top of each muffin.
- Bake Muffins: Place the muffin tins in the preheated oven and bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 12-18 minutes, or until a toothpick inserted near the center comes out mostly clean. Ensure muffins are fully baked to avoid sinking.
- Cool Muffins: Remove muffin tins from the oven and allow to cool for 5 minutes before transferring muffins to a wire rack to cool completely.
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results.
- Do not overmix the cheesecake filling to maintain its creamy texture.
- Be careful not to overmix the muffin batter once the flour is added to keep muffins tender and airy.
- Use fresh blueberries for best flavor and texture; frozen berries can be used but may change the batter consistency.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- To freeze, wrap muffins individually and store in a freezer bag for up to 3 months. Thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
