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Cream Cheese Filled Blueberry Muffins

Irresistible Cream Cheese Filled Blueberry Muffins finished dish
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These blueberry muffins with a creamy twist are perfect for breakfast or a sweet snack. Enjoy the combination of tart berries, rich cream cheese, and crumbly streusel with every bite.

Ingredients

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  • 1 cup blueberries, fresh or frozen
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1 egg
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tbsp unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the melted butter and sugar until well combined. Add the eggs and vanilla extract, beating until smooth. Gradually mix in the milk until fully incorporated. Gently fold the dry ingredients into the wet mixture until just combined. Carefully fold in the blueberries.
  3. In a medium bowl, beat the softened cream cheese with the sugar, egg, and vanilla extract until smooth and creamy.
  4. In a small bowl, mix together the flour and sugar. Cut in the cold butter cubes until the mixture resembles coarse crumbs.
  5. Spoon a layer of muffin batter into each lined muffin cup. Add a dollop of cream cheese filling on top of the batter, then cover with more batter until the cups are about 3/4 full. Sprinkle the streusel topping evenly over each muffin.
  6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

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