When I spotted some cream cheese in my fridge and a container of fresh blueberries, I got the idea to bake some muffins. I found a recipe online here and not only do the blueberry muffins have cream cheese inside but they're topped with a sweet and crunchy streusel that would sell out fast at any bakery. These Blueberry Cream Cheese Muffins are perfect for breakfast and its hard to stop at eating just one. I've been eating them straight from the fridge, as they're so good cold with the cream cheese and chilled berries.
Blueberry Cream Cheese Muffins
- 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 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 bueberries (wild or regular sized, fresh or frozen but defrosted and drained)
- 4 ounces cream cheese, room temperature
- 3 tablespoons granulated sugar
- 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.