Blueberry Cream Cheese Streusel Muffins
These fluffy muffins filled with cream cheese and juicy blueberries are a comforting treat perfect for any time of the day.
Ingredients
Muffin Base
- ⅔ cup all-purpose flour Soft and delicate, it forms the backbone of your muffins.
- ⅓ cup light brown sugar Aromatic and rich, bringing a subtle caramel sweetness.
- ¼ teaspoon salt Balances flavors and enhances sweetness.
- ¼ cup unsalted butter, melted Adds richness and moisture.
- 1 cup all-purpose flour Light and fluffy, perfect for the muffin base.
- ¼ teaspoon salt Another pinch to enhance the flavors.
- 1 teaspoon baking powder The magic behind the muffins' rise.
- ¼ cup vegetable oil Keeps the muffins tender and moist.
- ½ cup granulated sugar A straightforward sweetness.
- 1 large egg Ensures a rich, fluffy texture.
- ½ teaspoon vanilla Aromatic and comforting.
- ½ cup Greek yogurt Creamy goodness that keeps the muffins moist.
- 1½ cups fresh blueberries, divided Juicy, vibrant, filling every bite with berry goodness.
- 1 tablespoon flour for coating berries Prevents the berries from sinking during baking.
Cream Cheese Filling
- 6 ounces cream cheese, room temperature Rich and smooth for the luscious filling.
- 3 tablespoons granulated sugar Sweetens the cream cheese mixture.
- 1 teaspoon vanilla Echoes the sweet depth from earlier.
- 1 teaspoon cornstarch Stabilizes and thickens the filling.
Streusel Topping
- ¾ cup powdered sugar Provides a sweet drizzle for the final touch.
- 1½-2½ teaspoons milk or cream To achieve the desired drizzling consistency.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a muffin pan with paper liners.
- Toss ¾ cup of blueberries with 1 tablespoon of flour; this will help keep them suspended.
- In a large mixing bowl, combine ⅔ cup of flour, ⅓ cup of brown sugar, and ¼ teaspoon of salt. Mix with melted butter until crumbly.
- In another bowl, whisk together 1 cup of flour, ¼ teaspoon salt, and 1 teaspoon of baking powder.
- In a separate bowl, beat together the egg, ½ cup of granulated sugar, ½ cup of Greek yogurt, ¼ cup of vegetable oil, and ½ teaspoon of vanilla until smooth.
Mixing and Filling
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in the flour-coated blueberries until evenly distributed.
- In a medium bowl, mix cream cheese, 3 tablespoons of granulated sugar, 1 teaspoon of vanilla, and 1 teaspoon of cornstarch until smooth.
- In each muffin cup, add about 1½ tablespoons of batter, pressing down slightly to create a well.
- Spoon a small amount of the cream cheese filling into the well, then top with the remaining blueberries and streusel topping.
Baking
- Reduce the oven temperature to 350°F (175°C) and bake for 22-25 minutes or until golden brown.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack.
Finishing Touch
- Mix the powdered sugar with enough milk to achieve a drizzling consistency and drizzle over the cooled muffins.
Notes
Use fresh blueberries for the best flavor. Don’t overmix the batter; gentle folding keeps muffins light and fluffy.