Blueberry Cream Cheese Muffins (Printable Format)
Tender muffins loaded with fresh blueberries and cream cheese filling, topped with buttery streusel and sweet glaze.
# What You'll Gather:
01 -
⅔ cup all-purpose flour.
02 -
⅓ cup light brown sugar.
03 -
¼ teaspoon salt.
04 -
¼ cup unsalted butter, melted.
05 -
1 cup all-purpose flour.
06 -
¼ teaspoon salt.
07 -
1 teaspoon baking powder.
08 -
¼ cup vegetable oil.
09 -
½ cup granulated sugar.
10 -
1 large egg.
11 -
½ teaspoon vanilla.
12 -
½ cup Greek yogurt.
13 -
1½ cups fresh blueberries.
14 -
1 tablespoon flour for blueberries.
15 -
6 ounces cream cheese, room temperature.
16 -
3 tablespoons granulated sugar.
17 -
1 teaspoon vanilla.
18 -
1 teaspoon cornstarch.
19 -
¾ cup powdered sugar.
20 -
1½-2½ teaspoons milk.
# Step-by-Step Instructions:
01 -
Heat oven to 425°F. Line muffin pan with paper liners.
02 -
Toss half blueberries with 1 tablespoon flour. Set rest aside.
03 -
Combine flour, sugar, salt. Add melted butter, mix to form crumbs.
04 -
Combine flour, baking powder, salt.
05 -
Whisk egg and sugar. Add yogurt, oil, vanilla.
06 -
Combine wet and dry ingredients by hand.
07 -
Fold in flour-coated blueberries.
08 -
Mix cream cheese filling ingredients until smooth.
09 -
Add 1½ tablespoons muffin batter to liners. Create dent in center, add 1 tablespoon cream cheese.
10 -
Top with remaining blueberries and streusel.
11 -
Reduce oven to 350°F. Bake 22-25 minutes.
12 -
Cool 5-10 minutes in pan, then cool completely on rack.
13 -
Mix glaze ingredients, drizzle over muffins.
# Important Tips:
01 -
Bakery-style muffins with cream cheese filling and fresh blueberries. Perfect for breakfast or brunch. Makes 9-10 muffins.