Go Back
–+ servings
Callie Brooks

Blueberry Cream Cheese Muffins

Delicious muffins that combine fresh blueberries and cream cheese with a crunchy streusel topping, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Filling Ingredients
  • 1 cup fresh blueberries or frozen blueberries
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar for the filling
  • 1 tablespoon flour for the filling
  • 1/2 teaspoon vanilla extract for the filling
Streusel Topping
  • 1/2 cup streusel topping made with flour, butter, and brown sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, combine flour, sugar, baking powder, and salt. Sift to blend the dry ingredients.
  3. In another bowl, whisk together melted butter, milk, eggs, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients. Mix gently until just combined, then fold in the blueberries carefully.
Filling Preparation
  1. In a separate bowl, blend cream cheese, sugar, flour, and vanilla until smooth.
Muffin Assembly
  1. Spoon muffin batter into the cups, top with the cream cheese filling, and then add more muffin batter on top.
  2. Sprinkle the streusel topping over each muffin generously.
Baking
  1. Bake for 20-25 minutes or until golden brown, and a toothpick inserted comes out clean.
  2. Allow to cool slightly before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 15g

Notes

These muffins are best enjoyed warm with butter or honey. Store in an airtight container for up to three days or freeze for longer storage.

Tried this recipe?

Let us know how it was!