Blueberry Cream Cheese Muffins

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Blueberry Cream Cheese Muffins

Easy Blueberry Cream Cheese Muffins - the perfect recipe for blueberry muffins, filled with cream cheese and topped with streusel! The best breakfast muffins recipe!

4.84 from 6 votes

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 38 minutes

Yield 24 muffins

Serving Size 1 muffin

. .

Ingredients

Topping:

• 
  1/2 cups all-purpose flour
  


• 
  1/2 cup granulated sugar
  


• 
  1/8 teaspoon salt
  


• 
  3 tablespoons unsalted butter melted
  

Muffins:

• 
  2 eggs
  


• 
  1 cup granulated sugar
  


• 
  1/2 cup vegetable oil
  


• 
  1 tablespoon vanilla extract
  


• 
  1 teaspoon white vinegar
  


• 
  1 teaspoon baking soda
  


• 
  1/2 teaspoon salt
  


• 
  1 cup sour cream
  


• 
  2 cups all purpose flour
  


• 
  1 cup blueberries wild or regular sized, fresh or frozen but defrosted and drained
  

Filling:

• 
  4 ounces cream cheese room temperature
  


• 
  3 tablespoons granulated sugar
  

Instructions

• If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.


• Preheat oven to 350°F. Line muffin pans with paper baking cups.


• Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.


• Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.


• Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth.


• Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1-2 teaspoons of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle the crumble evenly over the top of the muffins.


• Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.


• Store in an airtight container for up to 3 days or freeze for up to one month.

Nutrition Information

Serving: 1muffin | Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 1322mg | Fiber: 1g | Sugar: 15g

Nutritional information not guaranteed to be accurate

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