Blueberry Cream Cheese Streusel Muffins
These Blueberry Cream Cheese Streusel Muffins feature a tender muffin with a creamy filling and a crispy streusel topping, perfect for breakfast or a snack.
Ingredients
Muffin Base
- 1 cup all-purpose flour for the muffin base
- ⅔ cup all-purpose flour for structure and softness
- ⅓ cup light brown sugar adds moisture and a caramel flavor
- ¼ teaspoon salt to enhance sweetness
- ¼ cup unsalted butter, melted for richness in the batter
- ¼ cup vegetable oil imparting moisture
- ½ cup granulated sugar for sweetness
- 1 large egg binding agent
- ½ teaspoon vanilla extract for aroma
- ½ cup Greek yogurt keeps muffins moist
- 1½ cups fresh blueberries, divided juicy bursts of flavor
- 1 tablespoon flour for coating berries prevents sinking in the batter
- ¾ cup powdered sugar for glazing
- 1½-2½ teaspoons milk or cream to achieve desired consistency for glaze
Cream Cheese Filling
- 6 ounces cream cheese, at room temperature for a luscious filling
- 3 tablespoons granulated sugar to sweeten the cream cheese
- 1 teaspoon vanilla extract to echo muffin flavor
- 1 teaspoon cornstarch stabilizes the cream cheese
Streusel Topping
- ⅔ cup all-purpose flour for streusel topping
- ⅓ cup light brown sugar adds sweetness
- ¼ teaspoon salt for balance
- ¼ cup unsalted butter, melted for richness
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners.
- Toss ¾ cup of fresh blueberries with 1 tablespoon of flour in a small bowl.
- In a larger mixing bowl, combine ⅔ cup flour, ⅓ cup brown sugar, and ¼ teaspoon salt. Stir in the melted butter until crumbles form.
- In another bowl, whisk together 1 cup of flour, ¼ teaspoon salt, and 1 teaspoon baking powder.
- In a separate bowl, beat together the egg, ½ cup granulated sugar, ½ cup Greek yogurt, ¼ cup vegetable oil, and ½ teaspoon vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in the flour-coated blueberries with care.
- In a medium bowl, mix the cream cheese, 3 tablespoons granulated sugar, 1 teaspoon vanilla, and 1 teaspoon cornstarch until smooth.
Assembly
- Spoon about 1½ tablespoons of the muffin batter into each muffin cup.
- Add a dollop of the cream cheese mixture on top and finish with the remaining blueberries and streusel topping.
Baking
- Lower the oven temperature to 350°F (175°C) and bake for 22-25 minutes.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack.
- For the glaze, mix the powdered sugar with 1½-2½ teaspoons of milk until you reach your desired consistency.
- Drizzle the glaze over the cooled muffins.
Notes
Use fresh blueberries for best results and consider adding lemon zest or almond extract for extra flavor. These muffins can be made ahead and frozen.