Blueberry Cream Cheese Muffins
Tender, bakery-style buttermilk muffins packed with juicy blueberries, featuring a silky cheesecake center and a crisp brown sugar streusel.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 15 muffins 1x
- Category: Breakfast & Brunch
- Cuisine: American
Ingredients
Scale
Muffin Batter
- ¼ cup (60 ml) neutral oil (vegetable or canola)
- 4 tbsp (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg white, room temperature
- ½ cup (120 ml) buttermilk
- 1½ tsp pure vanilla extract
- 1¾ cups (220 g) all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- ½ tsp fine sea salt
- 1½ cups (210 g) blueberries (fresh or frozen)
Cream Cheese Filling
- 8 oz (226 g) full-fat brick cream cheese, softened
- ⅓ cup (67 g) granulated sugar
- ½ tsp pure vanilla extract
Streusel Topping
- ¼ cup (30 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- ⅛ tsp fine salt
- 2 tbsp (28 g) unsalted butter, melted
Instructions
- Prep Pan & Oven: Heat oven to 375°F (190°C) and line 15 standard muffin wells with paper cups.
- Combine Wet Ingredients: Vigorously whisk oil, melted butter, sugar, whole egg, and egg white in a large bowl for 1 minute until pale. Whisk in buttermilk and vanilla.
- Whisk Dry Ingredients: In a separate bowl, aerate the flour, cornstarch, baking powder, and salt with a whisk.
- Form Batter: Gently fold the dry blend into the wet mixture using a spatula until barely combined. Carefully fold in the blueberries; do not overmix.
- Make Filling & Streusel: In one small bowl, blend the cream cheese, sugar, and vanilla until silky. In another, toss the flour, brown sugar, salt, and melted butter with a fork until coarse crumbs form.
- Layer & Swirl: Distribute two-thirds of the batter among the liners. Indent the centers, spoon roughly 2 tsp of cream cheese filling into each cavity, cap with the remaining batter, and lightly marble using a butter knife.
- Bake & Cool: Top generously with streusel crumbs. Bake at 375°F (190°C) for 23–25 minutes until the streusel turns golden. Rest in the pan for 10 minutes before transferring to a wire rack.
Notes
- Frozen Fruit: Add frozen berries straight from the freezer without thawing to avoid streaking the batter.
- Storage: Due to the dairy center, store in a paper towel–lined airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual cooled muffins tightly in foil or plastic; freeze for up to 2 months. Reheat in a 300°F (150°C) oven for 6–8 minutes to re-crisp the streusel.
Find it online: https://cakeshungry.com/blueberry-cream-cheese-muffins/