Blueberry Cream Cheese Muffins
Deliciously moist muffins filled with cream cheese and fresh blueberries, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese filling)
- 1 tsp vanilla extract (for cream cheese filling)
Topping
- 1/2 cup all-purpose flour (for crumb topping)
- 1/3 cup brown sugar
- 4 tbsp cold butter, cubed
Main Ingredients
- 2 cups fresh blueberries Use fresh for best flavor; frozen can be used but do not thaw.
Instructions
Preparation
- Preheat your oven to 375°F and line a muffin tin with paper liners.
- In a medium bowl, mix the cream cheese, sugar, and vanilla until smooth. Chill while preparing the muffin batter.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine melted butter, sugar, eggs, milk, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the blueberries carefully to keep them from bursting too much.
Crumb Topping and Baking
- For the crumb topping, mix flour and brown sugar, then cut in the cold butter until crumbly.
- Fill each muffin cup halfway with batter. Add a spoonful of cream cheese filling to the center of each muffin.
- Cover with more muffin batter until about 3/4 full.
- Sprinkle the crumb topping generously over each muffin.
- Bake for 22–26 minutes, or until golden brown and the tops are crisp and slightly crunchy.
- Let the muffins cool slightly before serving.
Notes
Store the muffins in an airtight container at room temperature for up to three days. Refrigerate for up to a week, or freeze for up to 3 months by wrapping tightly in plastic wrap.