Blueberry Cream Cheese Muffins with Streusel Crumb Topping
Indulge in Blueberry Cream Cheese Muffins with Streusel Crumb Topping, featuring a creamy center, buttery crumb, and a crunchy topping that brings warmth and nostalgia to your kitchen.
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk can substitute buttermilk with regular milk and a splash of vinegar or lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries using high-quality will enhance flavor
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 1 tablespoon flour
- 1/2 teaspoon vanilla extract
Streusel Topping
- 1/2 cup streusel topping made with flour, butter, and brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
- In a medium bowl, mix together the flour, sugar, baking powder, and salt. Sift to combine.
- In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
- Gently pour the wet ingredients into the dry mixture, stirring until just combined. Do not overmix.
- Fold in the fresh blueberries carefully.
Cream Cheese Filling
- In a separate bowl, blend the cream cheese, sugar, flour, and vanilla extract until smooth.
Assembly and Baking
- Spoon a small dollop of muffin batter into each muffin cup, then add a teaspoon of cream cheese filling. Top with more muffin batter.
- Sprinkle a hearty amount of streusel topping over each muffin.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Let cool slightly before serving.
Notes
Store muffins in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave or oven before serving.