Blueberry Cream Cheese Muffins

Course: Breakfast

Cuisine: American

Keyword: blueberry cream cheese muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 279kcal

Pillowy soft and creamy, these Blueberry Cream Cheese Muffins are topped with a crispy streusel. Loaded with juicy blueberries!

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.

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.

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.

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.
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