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Blueberry Cream Cheese Muffins

Decadent Blueberry Cream Cheese Muffins to Indulge In

These Blueberry Cream Cheese Muffins are a delightful treat filled with fresh blueberries and a creamy center, elevating your breakfast experience.
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Prep Time 15 minutes
Cook Time 26 minutes
Cooling Time 10 minutes
Total Time 51 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • ⅓ cup vegetable oil can be substituted with melted coconut oil
  • 4 tablespoons melted butter enhances richness
  • 1 cup granulated sugar provides sweetness
  • 1 whole egg binds ingredients
  • ½ cup buttermilk can be substituted with milk + vinegar
  • 1 teaspoon vanilla extract opt for pure vanilla
  • 1 ½ cups all-purpose flour can be substituted with gluten-free flour
  • 1 tablespoon cornstarch can be omitted if unavailable
  • 2 teaspoons baking powder leavening agent
  • ½ teaspoon salt enhances flavor
  • 1 cup fresh blueberries may substitute with frozen blueberries if tossed in flour first
  • 8 ounces brick-style cream cheese can be substituted with dairy-free cream cheese
For the Streusel Topping
  • ¼ cup brown sugar adds depth and moisture
  • ⅓ cup flour works with sugar and butter
  • 2 tablespoons melted butter binds streusel topping

Equipment

  • muffin tin
  • mixing bowl
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together ⅓ cup of vegetable oil and 4 tablespoons of melted butter until smooth.
  3. Mix in 1 cup of granulated sugar along with 1 whole egg and 1 egg white until light and fluffy, about 2-3 minutes.
  4. Pour in ½ cup of buttermilk and 1 teaspoon of pure vanilla extract, stirring gently until combined.
  5. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  6. Fold the dry ingredients into the wet mixture until just combined, then fold in 1 cup of fresh blueberries.
  7. For the filling, beat together 8 ounces of cream cheese with ¼ cup of sugar and 1 teaspoon of vanilla extract until smooth.
  8. Spoon about 2 tablespoons of muffin batter into each lined muffin cup, then add the cream cheese filling and cover with more batter.
  9. In a small bowl, mix ¼ cup of brown sugar, ⅓ cup of flour, and 2 tablespoons of melted butter until crumbly for the streusel topping.
  10. Sprinkle the streusel topping over each muffin before baking for 24-26 minutes.
  11. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 25mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 3mgCalcium: 4mgIron: 6mg

Notes

Store your muffins in an airtight container in the fridge for up to 4 days. To freeze, wrap them individually and store for up to 2 months.

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