Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins

Pillowy soft and creamy, these Blueberry Cream Cheese Muffins are topped with a crispy streusel. Loaded with juicy blueberries, these muffins also have a silky smooth cream cheese center.

Ingredients :

• ¼ cup flour
• ¼ cup light brown sugar
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter , melted
• 1 large egg
• ½ cup sugar
• 1/3 cup buttermilk
• ¼ cup vegetable oil
• 1 teaspoon lemon or vanilla extract
• ¼ teaspoon fine sea salt
• 1 cup flour
• 1 teaspoon baking powder
• 1 ½ cups fresh blueberries
• 1 tablespoon flour or corn starch , for tossing the blueberries
• 6 ounces cream cheese , room temperature
• 1/3 cup sugar
• 1 teaspoon vanilla or lemon extract

Directions

1. In a small bowl add the ¼ cup flour, ¼ cup light brown sugar, and 1/4 teaspoon salt, then mix well to combine.
2. Pour the melted 3 tablespoons unsalted butter on top and use a fork or small spatula to mix into coarse crumbs. Set aside at room temperature until needed.
3. Preheat the oven to 375°F and line a muffin tin with cupcake liners.
4. In a large bowl add the 1 large egg and ½ cup sugar, then whisk well to combine. Pour in the 1/3 cup buttermilk, ¼ cup vegetable oil, ¼ teaspoon fine sea salt, and 1 teaspoon lemon or vanilla extract. Mix everything well until fully combined.
5. Sift together the 1 cup flour and 1 teaspoon baking powder and fold into the wet mixture.
6. Toss 3/4 cups of the blueberries with 1 tablespoon flour or corn starch, coating them evenly.
7. Fold the blueberries into the muffin batter, using gentle motions to avoid squashing the fruit.
8. In a medium bowl add the 6 ounces cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla or lemon extract. Combine with a hand mixer until soft and fluffy.
9. Place 1 tablespoon of the batter into each cupcake liner. Use a teaspoon to make a small dent in the middle of the batter.
10. Pipe a dollop of cream cheese filling inside each dent in the batter.
11. Add about ½ tablespoon of batter on top of the cream cheese filling, then smooth it with the back of a spoon.
12. Sprinkle some streusel crumbs on top and evenly divide the remaining 3/4 cup of blueberries for decoration.
13. Bake for 25 minutes or until golden-brown in color.
14. Once baked, allow to cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
15. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.