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Blueberry Cream Cheese Muffins



Streusel Crumb Topping:

2/3 cup all-purpose flour

1/3 cup mild brown sugar

¼ tsp salt

¼ cup unsalted butter, melted

Blueberry Muffins:

1 cup all-purpose flour

¼ tsp salt

1 teaspoon baking powder

¼ cup vegetable oil

½ cup granulated sugar

1 giant egg

½ teaspoon of vanilla

½ cup Greek yogurt

1 ½ cups recent blueberries (half goes within the batter and the opposite half for garnish)

1 tablespoon flour for mixing the blueberries

Cream Cheese Filling:

6 oz. cream cheese at room temperature

3 tablespoons granulated sugar

1 teaspoon vanilla

1 teaspoon cornstarch


¾ cup powdered sugar

1 ½ – 2 ½ teaspoons of milk or cream

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Preheat the oven to 425 F, line the cupcake tin with paper liners and put aside. This recipe makes 9-10 muffins.

Divide blueberries in half. Combine ¾ cup blueberries with 1 tablespoon flour. Reserve ¾ cup remaining blueberries for garnish. Set them apart.

To make breadcrumbs, mix flour, sugar and salt. Add the melted butter and whisk with a fork till coarse crumbs type. Put apart.

To make muffins in a big bowl, mix flour, baking powder and salt and put aside.

In a medium bowl, whisk collectively egg and granulated sugar till mixed. Whisk collectively yogurt, oil and vanilla extract.

Add the dry substances to the moist substances and blend all the things by hand.

Lastly, utilizing a rubber spatula, stir within the blueberries (3/4 cup blueberries blended with 1 tablespoon flour). Reserve ¾ cup blueberries for garnish.

To make the cream cheese filling, stir collectively softened cream cheese, sugar, cornstarch and vanilla simply to mix.

To assemble the muffins, add about 1 ½ tablespoons of muffin combine to every cup. Utilizing a spoon, unfold the combination down the facet of the paper liners to make the small bump within the heart.

Drop 1 not-quite-full tablespoon of cream cheese combination into the middle of every muffin. fill every cup about 2/3 to ¾ full.

Add a number of blueberries on high, then generously high every muffin with streusel crumbs. Add a number of extra blueberries on high and gently press the crumbs down to stay to the muffin batter.

Place in preheated oven and cut back temperature to 350 F. Bake 22-25 minutes, or till tops are golden brown and heart is about.

Let cool 5-10 minutes in pan, then switch muffins to wire rack to chill fully.

In the meantime, put together the frosting. Combine the powdered sugar with the milk or cream. Begin with 1 teaspoon of liquid and regularly add extra till the specified consistency is reached. Drizzle over muffins and serve.

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