Blueberry Cream Cheese Muffins Recipe
Easy Cream Cheese Blueberry Muffins - the perfect recipe for blueberry muffins, filled with cream cheese and topped with streusel! The best breakfast muffins recipe!
Servings: 24 muffins
Calories: 201kcal
Cost: $6
Equipment
Ingredients
Topping:
- ¼ cups (31g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons (28g) unsalted butter , melted
Muffins:
- 2 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (118ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar (or distilled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (245g) sour cream (room temperature)
- 2 cups (248g) all-purpose flour
- 1 cup blueberries (see note)
Filling:
- 4 ounces (113g) cream cheese , room temperature
- 3 tablespoons (37g) 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.
- Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth.
- 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.
- 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 side 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.
Video
Notes
- Blueberries: You can use fresh or frozen blueberries, regular or wild blueberries. In the video/photos shown, I used 1 cup thawed frozen wild blueberries (142g when thawed and drained). Be sure that any frozen berries are thawed and drained well before using.
- Make sure sour cream and cream cheese are room temperature/softened so they don't cause lumps in your batter.
- If you don't have white or distilled vinegar, you can swap lemon juice. It won't make your muffins taste like lemon - the lemon is just to activate the baking soda and make the muffins nice and moist.
Nutrition
Serving: 1muffin | Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 1322mg | Fiber: 1g | Sugar: 15g