Description
These Blueberry Cream Cheese Muffins are a delightful treat, perfect for breakfast or a snack. The moist muffin base is filled with a sweet cream cheese filling and topped with a buttery streusel. A burst of juicy blueberries in every bite!
Ingredients
Units
Scale
Muffins
- 1/4 cup (60 ml) vegetable oil
- 4 Tablespoons (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg white, room temperature preferred
- 1/2 cup (120 ml) buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (210 g) blueberries
Filling
- 8 oz (226 g) cream cheese (brick), softened
- 1/3 cup (67 g) granulated sugar
- 1/2 teaspoon vanilla extract
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup (50 g) brown sugar, firmly packed
- 1/8 teaspoon salt
- 2 Tablespoons butter, melted but not too hot
Instructions
- Muffins – Preheat oven to 375F (190C) and line a muffin tin with paper liners.
- Add sugar, egg, and egg white and whisk very well until combined.
- Add buttermilk and vanilla extract and whisk to combine.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Add dry ingredients to wet ingredients, fold gently until combined.
- Add blueberries, stir to combine.
- Filling – In a bowl, mix cream cheese, sugar, and vanilla extract until smooth.
- Streusel Topping – In a bowl, combine flour, brown sugar, salt, and melted butter until crumbly.
- Assemble muffins by layering batter, cream cheese filling, and streusel topping.
- Bake for about 25 minutes or until a toothpick comes out clean. Enjoy!
In a large bowl, stir together oil and butter.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
