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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

1. Preheat oven to 400 degrees F and line a muffin tin with cupcake liners.
2. 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.
3. To make the cream cheese filling, simply mix the softened cream cheese, granulated sugar, and cornstarch until well combined.
4. In a small bowl, mix the blueberries and 1/2 tbsp of flour until well combined.
5. 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.
6. Add the flour, baking powder, and salt and mix until well combined. Don’t overmix! Fold in the blueberries gently.
7. Using an ice cream scoop, scoop the muffin batter into each muffin liner, filling each 3/4’s of the way.
8. Top each muffin with 1 tbsp of the cream cheese mixture. Sprinkle the muffins evenly with the streusel topping. Bake for 20 minutes.
9. 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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