These blueberry cream cheese muffins are topped off with a streusel topping that takes these over the top! Insanely rich, delicious, and perfect for breakfast or dessert.
If you’re a muffin and cream cheese lover then you’ll definitely love these cream cheese banana muffins as well.
Why I Love These Blueberry Cream Cheese Muffins
- They taste as they came straight out of a high-end bakery.
- If blueberries aren’t in season, you can use the fruit of your choice. Cherries or raspberries work perfectly for this recipe.
- Super easy to make and doesn’t require any fancy ingredients.
- Bakes in 20 minutes!
Ingredient Notes
Cream Cheese – Make sure it’s at room temperature. I highly recommend using Philadelphia cream cheese.
Blueberries – I prefer fresh blueberries instead of frozen blueberries for this recipe.
How To Make
- Preheat oven to 400 degrees F and line a muffin tin with cupcake liners.
- Start by preparing the streusel topping, In a bowl, mix the brown sugar and flour. Add the melted butter and mix with a whisk until it turns into a crumbly mixture.
- To make the cream cheese filling, simply mix the softened cream cheese, granulated sugar, and cornstarch until well combined.
- In a small bowl, mix the blueberries and 1/2 tbsp of flour until well combined.
- To make the muffins, mix the sugar and eggs for 2-3 minutes or until it turns a pale yellow color. Add the sour cream, vanilla extract, and vegetable oil. Mix well.
- Add the flour, baking powder, and salt and mix until well combined. Don’t overmix! Fold in the blueberries gently.
- Using an ice cream scoop, scoop the muffin batter into each muffin liner, filling each 3/4’s of the way.
- Top each muffin with 1 tbsp of the cream cheese mixture. Sprinkle the muffins evenly with the streusel topping. Bake for 20 minutes.
- Allow the muffins to cool for at least 20 minutes before enjoying.
Top Tips
- Make sure you use room-temperature cream cheese so it’s easy to mix and doesn’t turn out lumpy.
- Don’t overbake the muffins. The muffins will be a bit wet because of the cream cheese topping although the actual blueberry muffin will be completely cooked.
- You can stuff the muffins with the cream cheese filling using a piping bag.
Storage
Place any leftover muffins in an air-tight container and store them at room temperature.
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Blueberry Cream Cheese Muffins
Servings: 12
Calories: 377kcal
that takes these over the top! Insanely rich, delicious, and perfect for breakfast or dessert.
Ingredients
Streusel Topping
- 2/3 cups all-purpose flour
- 1/3 cup light brown sugar
- 4 tbsp unsalted butter melted
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
Blueberry Muffins
- 2 cups plus 1/2 tbsp all-purpose flour
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs room temperature
- 2 tsp baking powder
- 1 tsp Kosher salt
- 1 tsp vanilla extract
- 1 cup blueberries fresh
Instructions
- Preheat oven to 400 degrees F and line a muffin tin with cupcake liners.
- Start by preparing the streusel topping, In a bowl, mix the brown sugar and 2/3 cups flour. Add the melted butter and mix with a whisk until it turns into a crumbly mixture.
- To make the cream cheese filling, simply mix the softened cream cheese, 1/4 cup granulated sugar, and cornstarch until well combined.
- In a small bowl, mix the blueberries and 1/2 tbsp of flour until well combined.
- To make the muffins, mix 1 1/4 cups granulated sugar and eggs for 2-3 minutes or until it turns a pale yellow color. Add the sour cream, vanilla extract, and vegetable oil. Mix well.
- Add 2 cups flour, baking powder, and salt and mix until well combined. Don't over-mix! Fold in the blueberries gently.
- Using an ice cream scoop, scoop the muffin batter into each muffin liner, filling each 3/4's of the way.
- Top each muffin with 1 tbsp of the cream cheese mixture. Sprinkle the muffins evenly with the streusel topping. Bake for 20 minutes.
Notes
- Make sure you use room-temperature cream cheese so it’s easy to mix and doesn’t turn out lumpy.
- Don’t overbake the muffins. The muffins will be a bit wet because of the cream cheese topping although the actual blueberry muffin will be completely cooked.
- You can stuff the muffins with the cream cheese filling using a piping bag.
Nutrition
Calories: 377kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 284mg | Potassium: 181mg | Fiber: 1g | Sugar: 33g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!
I found this recipe on tik tok, and they came out great! I only made one change which was cooking for 25 min instead. These are a household hit and I will be making again in the future!