Blueberry Cream Cheese Muffins
Ingredients:
For the Muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
For the Streusel Topping:
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup cold unsalted butter, cubed
1/2 teaspoon ground cinnamon
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with non-stick spray.
Prepare the Muffin Batter:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
In another bowl, mix the melted butter, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Prepare the Streusel Topping:
In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
Assemble the Muffins:
Spoon about 1 tablespoon of muffin batter into each muffin cup. Add 1 teaspoon of the cream cheese filling in the center, then cover with more muffin batter, filling each cup about 3/4 full. Sprinkle the streusel topping evenly over each muffin.
Bake the Muffins:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve:
Enjoy your blueberry cream cheese muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Prep Time: 20 minutes | Cook Time: 18-22 minutes | Total Time: 40-45 minutes
Kcal: Approximately 250 kcal per muffin | Servings: 12 muffins