Breakfast & Brunchcrazyforcrust4.5
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!
👥 24 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 15 min🔥 Cook: 22 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●wooden spoon
📝 Preparation Steps
1
If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
2
Preheat oven to 350°F. Line muffin pans with paper baking cups.
3
Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
4
Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth.
5
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.
(28g) unsalted butter (, melted)2 tablespoonslarge eggs2(200g) granulated sugar1 cup(245g) sour cream (room temperature)1 cup(248g) all-purpose flour2 cups(113g) cream cheese (, room temperature)4 ounces(37g) granulated sugar3 tablespoonsbaking soda1 teaspoonblueberries (see note)1 cup
6
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.
7
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.
8
Store in an airtight container for up to 3 days or freeze for up to one month.
Nutrition Facts
calories
201 kcal
fat Content
10 g
serving Size
1 muffin
fiber Content
1 g
sugar Content
15 g
sodium Content
1322 mg
protein Content
2 g
cholesterol Content
29 mg
carbohydrate Content
25 g
saturated Fat Content
4 g
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