Blueberry Cream Cheese Muffins
User Reviews
5
Blueberry Cream Cheese Muffins
Description
Blueberry Cream Cheese Muffins mix vegetable oil and melted butter with sugar, eggs, buttermilk, and vanilla to create a moist batter. Dry ingredients like flour, cornstarch, baking powder, and salt are folded in, then blueberries are gently incorporated. A cream cheese filling made from softened cream cheese, sugar, and vanilla is prepared separately to provide a tangy contrast inside each muffin. The streusel topping, made from flour, brown sugar, salt, and melted butter, adds a crisp, sweet layer on top when baked.
The muffins bake at 375°F until set and golden, resulting in a soft crumb with juicy blueberries and rich cream cheese centers. Using frozen blueberries is possible but may cause some color bleeding in the batter. The recipe makes 15 muffins, noting that baking extra portions separately reduces overfilling and spreading.
Storage at room temperature keeps muffins fresh for two days, while refrigeration extends their life to five days. Baking the second batch after the first can be done without discarding extra batter, though baking time will be slightly shorter.
Ingredients
Muffins
- ¼ cup vegetable oil you may substitute canola oil or other neutral cooking oil
- 4 Tablespoons butter melted, unsalted
- 1 cup granulated sugar
- 1 egg room temperature preferred, large, plus 1 large egg white
- ½ cup buttermilk
- 1 ½ teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups blueberries (see note)
Filling
- 8 oz cream cheese softened, brick
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar firmly packed
- ⅛ teaspoon salt
- 2 Tablespoons butter (melted but not too hot)
Instructions
Muffins
- Preheat oven to 375F (190C) and line a muffin tin with paper liners.
- In a large bowl, stir together oil and butter.
- Add sugar, egg, and egg white and whisk very well until combined.
- Add buttermilk and vanilla extract and whisk to combine.
- In a separate, medium-sized, bowl whisk together flour, cornstarch, baking powder, and salt.
- Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
- Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.
Filling
- Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.
Streusel
- Whisk together flour, brown sugar, and salt.
- Drizzle in melted butter and use a fork to toss ingredients together until combined, no flour/sugar remains unmoistened by the butter, and mixture is clumpy. Don’t over-mix or the streusel will become like a paste, you want it to be clumpy.
Assembly
- Divide batter into 15 muffin cups, filling each liner ⅔ of the way full.
- Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center.
- Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter.
- Sprinkle muffins evenly with streusel.
- Transfer to 375F (190C) oven and bake for 25 minutes or muffins are baked through.
- Allow to cool for 10 minutes or so before digging in (the cream cheese filling will be very hot!). Muffins will puff up in the oven, but due to the cream cheese filling they will deflate and maybe even cave in a bit (like a black bottom) as they cool. This is normal!
Notes
- Frozen blueberries can be used without thawing but may cause purple streaks in the batter.
- This recipe yields 15 muffins; muffin tins usually hold 12, so bake extras separately to avoid overfilling.
- Overfilling liners can cause muffins to spread and flatten on top, affecting appearance.
- Store muffins at room temperature up to 48 hours or refrigerate up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15muffins
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 288kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 170mg | 7% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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