Blueberry Cream Cheese Muffins
User Reviews
5.0
3 reviews
Excellent
Blueberry Cream Cheese Muffins
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Pillowy soft and creamy, these Blueberry Cream Cheese Muffins are topped with a crispy streusel. Loaded with juicy blueberries!
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Ingredients
Streusel Topping
- ¼ cup flour
- ¼ cup light brown sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter , melted
Blueberry Muffins
- 1 large egg
- ½ cup sugar
- 1/3 cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon lemon or vanilla extract
- ¼ teaspoon fine sea salt
- 1 cup flour
- 1 teaspoon baking powder
- 1 ½ cups fresh blueberries
- 1 tablespoon flour or corn starch , for tossing the blueberries
Cream Cheese Filling
- 6 ounces cream cheese , room temperature
- 1/3 cup sugar
- 1 teaspoon vanilla or lemon extract
Instructions
Streusel Topping:
- In a small bowl add the ¼ cup flour, ¼ cup light brown sugar, and 1/4 teaspoon salt, then mix well to combine.
- Pour the melted 3 tablespoons unsalted butter on top and use a fork or small spatula to mix into coarse crumbs. Set aside at room temperature until needed.
Blueberry Muffins:
- Preheat the oven to 375°F and line a muffin tin with cupcake liners.
- In a large bowl add the 1 large egg and ½ cup sugar, then whisk well to combine. Pour in the 1/3 cup buttermilk, ¼ cup vegetable oil, ¼ teaspoon fine sea salt, and 1 teaspoon lemon or vanilla extract. Mix everything well until fully combined.
- Sift together the 1 cup flour and 1 teaspoon baking powder and fold into the wet mixture.
- Toss 3/4 cups of the blueberries with 1 tablespoon flour or corn starch, coating them evenly.
- Fold the blueberries into the muffin batter, using gentle motions to avoid squashing the fruit.
Cream Cheese Filling
- In a medium bowl add the 6 ounces cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla or lemon extract. Combine with a hand mixer until soft and fluffy.
Assembling the Muffins
- Place 1 tablespoon of the batter into each cupcake liner. Use a teaspoon to make a small dent in the middle of the batter.
- Pipe a dollop of cream cheese filling inside each dent in the batter.
- Add about ½ tablespoon of batter on top of the cream cheese filling, then smooth it with the back of a spoon.
- Sprinkle some streusel crumbs on top and evenly divide the remaining 3/4 cup of blueberries for decoration.
- Bake for 25 minutes or until golden-brown in color.
- Once baked, allow to cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show Details
Calories
279kcal
(14%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.04g
Cholesterol
35mg
(12%)
Sodium
176mg
(7%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
285IU
(6%)
Vitamin C
2mg
(2%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 35mg | 12% |
| Sodium | 176mg | 7% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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