Pin it
Blueberry Cream Cheese Muffins are the perfect indulgence for breakfast or a delightful snack. With juicy blueberries, a creamy filling, and a crumbly streusel topping, these muffins offer a balance of textures and flavors that are impossible to resist.
Irresistible Muffin Benefits
These muffins combine the natural sweetness of blueberries with the richness of cream cheese, making them a versatile treat for any time of day. They are easy to prepare, requiring just a handful of pantry staples, and deliver a bakery-quality experience from the comfort of your home.
Essential Ingredients
- Blueberries: 1 cup fresh or frozen, rinsed and dried, ensuring plump and juicy berries in every bite.
- Flour: 2 cups all-purpose, sifted for a smooth batter.
- Sugar: 1 cup granulated, divided for batter and cream cheese mixture.
- Cream Cheese: 4 oz, softened to room temperature for a smooth filling.
- Egg: 1 large, at room temperature for better mixing.
- Greek Yogurt: 1/2 cup, plain, for extra moisture.
- Vanilla Extract: 2 teaspoons, enhancing the flavor profile.
- Butter: 1/4 cup melted, for the streusel topping.
- Brown Sugar: 1/4 cup, adding a rich, caramel-like sweetness to the topping.
- Baking Powder: 2 teaspoons, ensuring a good rise.
- Salt: 1/2 teaspoon, to balance the flavors.
Step-by-Step Instructions
- Prepare Streusel Topping
- Combine 1/4 cup melted butter, 1/4 cup brown sugar, and 1/3 cup flour. Mix until coarse crumbs form and set aside.
- Make Cream Cheese Mixture
- Beat 4 oz softened cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 teaspoon cornstarch until smooth. Set aside.
- Mix Dry Ingredients
- Sift 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt into a bowl.
- Combine Wet Ingredients
- Whisk 1 large egg, 3/4 cup sugar, 1/2 cup Greek yogurt, 1/4 cup oil, and 1 teaspoon vanilla extract until smooth.
- Create Batter
- Gently fold the dry ingredients into the wet mixture until just combined. Fold in 1 cup of blueberries.
- Assemble Muffins
- Divide the batter evenly into paper-lined muffin tins. Add a dollop of cream cheese mixture, sprinkle extra blueberries, and top with streusel.
- Bake
- Bake at 375°F (190°C) for 22 minutes, or until the tops are golden brown. Cool on a wire rack before serving.
Pin it
Tips for Perfect Muffins
For bakery-style results, ensure all your ingredients are at room temperature before starting. Be cautious not to overmix the batter to maintain light and fluffy muffins. Lastly, use fresh blueberries for the best flavor, though frozen ones work well when tossed with a bit of flour to prevent sinking.
Frequently Asked Questions
- → Can I use frozen blueberries?
Fresh blueberries work best, but frozen can be used. Don't thaw them first, and expect slightly more bleeding into the batter.
- → Why toss blueberries in flour?
Coating blueberries in flour helps prevent them from sinking to the bottom of the muffins during baking.
- → Can I make these ahead?
Yes, bake and store in an airtight container for up to 3 days. Add the glaze just before serving for best results.
- → Why start at 425°F then reduce temperature?
The initial high heat helps create tall, domed muffin tops. Reducing the temperature ensures the centers bake properly.
- → Can I skip the cream cheese filling?
Yes, though it adds moisture and richness. You can make plain blueberry muffins by omitting the filling.