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Blueberry Cream Cheese Muffins with Streusel Topping

Blueberry Cream Cheese Muffins with Streusel Topping
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Moist and flavorful Blueberry Cream Cheese Muffins with Streusel Crumb Topping. Perfect for breakfast or dessert, loaded with juicy blueberries and a rich cream cheese filling.

Ingredients

Scale
  • Streusel Crumb Topping:
    • 2/3 cup all-purpose flour
    • 1/3 cup light brown sugar
    • ¼ teaspoon salt
    • ¼ cup unsalted butter, melted
  • Blueberry Muffins:
    • 1 cup all-purpose flour
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • ¼ cup vegetable oil
    • ½ cup granulated sugar
    • 1 large egg
    • ½ teaspoon vanilla extract
    • ½ cup Greek yogurt
    • 1 ½ cups fresh blueberries (divided)
    • 1 tablespoon all-purpose flour (for blueberries)
  • Cream Cheese Filling:
    • 6 oz. cream cheese, room temperature
    • 3 tablespoons granulated sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon cornstarch
  • Glaze:
    • ¾ cup powdered sugar
    • 1 ½ – 2 ½ teaspoons milk or cream

Instructions

  1. Preheat oven to 425°F (220°C) and line a cupcake pan with paper liners.
  2. Toss ¾ cup blueberries with 1 tablespoon flour; reserve remaining for topping.
  3. Make streusel: Mix flour, brown sugar, salt, and melted butter until crumbly. Set aside.
  4. In a large bowl, whisk flour, salt, and baking powder.
  5. In a medium bowl, whisk egg and sugar, then add oil, vanilla, and yogurt.
  6. Combine wet and dry ingredients gently. Fold in floured blueberries.
  7. For filling, mix cream cheese, sugar, vanilla, and cornstarch until smooth.
  8. Assemble: Spoon batter into liners, add filling, top with blueberries and streusel.
  9. Bake at 4 25°F for 5 minutes, then reduce to 350°F and bake 17-20 minutes more.
  10. Cool in pan 5-10 minutes, then on a rack.
  11. Make glaze: Whisk powdered sugar and milk/cream until smooth. Drizzle over muffins.

Notes

  • Use fresh or frozen blueberries (thawed and dried).
  • Adjust glaze consistency with more or less liquid.
  • Muffins can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months.

Nutrition

Find it online: https://savorgastronomy.com/blueberry-muffins/