These streusel-topped blueberry cream cheese muffins are super soft, packed with plump blueberries, and filled with a cream cheese surprise.
On Saturday, Zach and I went (with my parents) to the tasting for our wedding food and cake.
Why they called it a tasting, I’m not entirely sure, because it was SO much more than just that. We were fed enough food that we each basically had an incredibly filling (incredibly tasty) four course meal.
Fortunately, I had asked to taste their crab dip. I expected a tablespoon-sized sampling. Instead, we ended up with a serving dish heaped with the stuff. Yum.
Delicious, but expensive. TBD whether crab dip ends up among our appetizers or not.
The caterer provided us with so much food that between the crab dip and “tasting” the entrees, Zach didn’t have room to try the cake. Didn’t have room!? I managed to sample a healthy portion of all six slices they brought out myself, thank-you-very-much.
The boy just doesn’t have the same kind of sweet tooth I do. I don’t know how we’re going to make this marriage work with this kind of incompatibility, but I’m going to give it my best shot 😉 .
Much unlike my fiance, I am a sugar fiend.
I am also a cream cheese fiend.
I want it in EVERYTHING I eat (pretty sure there was some in that crab dip).
So when I was craving some blueberry muffins and I reached in the fridge for the butter and saw a package of unopened cream cheese, I knew what had to be done.
These muffins are made extra light and fluffy thanks to a higher egg-white to yolk ratio. This slightly counters their denser, cream cheese and streusel laden muffin-tops. Like I said, I like cream cheese a lot, so I opted to swirl the cream cheese layer just over the top of muffins rather than diluting it by spreading it through the entire base. This, in turn, is topped with a very light (but very essential) simple streusel topping.
If my reception was in the morning, these blueberry cream cheese muffins would definitely be on the menu.
Blueberry Cream Cheese Muffins
Ingredients
Muffins
- 1/2 cup melted unsalted butter that has been allowed to cool to room temperature 1 stick
- 1 cup granulated sugar
- 1 egg + 2 egg whites
- 1 tsp vanilla
- 2/3 cup milk
- 2 cups flour
- 2 tsp baking powder
- 1/2 teaspoon salt
- 2 cups blueberries
Cream Cheese Topping
- 8 oz cream cheese softened, 1 package
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
StreuselTopping
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 Tbsp cold butter
Instructions
Muffins
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Preheat oven to 350 degrees F
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In medium bowl, combine melted, cooled butter, sugar, and vanilla. Stir well.
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Add in egg whites and egg, being sure to beat the eggs in well.
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Add milk and stir.
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In a separate bowl, combine flour, baking powder and salt.
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Gently fold the flour mixture into the wet ingredients (it will take approximately 12 folds of your spatula to properly mix the batter without over-mixing. Once you have done the 9th fold, add in your blueberries and continue to fold in.
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Pour batter into muffin cups, filling 3/4 full.
Cream Cheese Topping
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In a separate bowl, cream together cream cheese, granulated sugar and vanilla, until smooth.
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Portion about 1Tbsp of cream cheese mixture onto the top of each unbaked muffin (~1Tbsp per muffin). Use a butter knife to gently cut in/swirl the cream cheese mixture. The mixture should not be swirled all the way through the muffin, but just through the muffin-top.
Streusel topping
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In another medium sized bowl, combine flour and brown sugar. Cut in butter using pastry knife.
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Evenly sprinkle streusel over each muffin.
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Bake on 350 degrees F for about 25 minutes, or until toothpick inserted in center (and not through blueberry) comes out mostly clean.
My wife is all about blueberry muffins… never thought of putting cream cheese in them before! Such a great idea!
I bet she would love these then! The cream cheese really adds a new dimension of flavor, and while they might not be the healthiest breakfast option they’re definitely among the tastiest!
Tasting the food before our wedding was SO fun! We got lucky, and had food and wine tasting one day, and then cake tasting at the bakery the other day. Heaven for foodies like us! Hope you got some good choices.
These muffins look deeeeelish!
Food and wine tasting in the same day? That is awesome! The cake tasting was definitely my favorite part, I really liked the cake, I was pleasantly surprised by how delicious it was.
Thanks! 🙂
Wow, that sounds like a great taste-testing! My husband would be like yours and not have room to try the cake. I on the other hand would gobble them up even if I’m full. I figure we balance each other out that way 😀
These muffins look delicious! I’m crazy for blueberry muffins and love your cream cheese topping. Pinning!
That is a good way to look at it! Thanks Cindy! 🙂
You go girl! I would’ve been right there with you – cake tasting is the whole point! 🙂 And the more the merrier? That definitely goes for these muffins! There more I have, the happier my taste buds will be! What a delicious combo!
Right!? I couldn’t believe he couldn’t find room to try some of it! Thanks! 🙂
I’ve never thought to add cream cheese into blueberry muffins YUM!!
🙂
Blueberry muffins are a favorite so I can’t wait to try and devour these ones!
Thank you Pamela!
Blueberries and cream cheese together.. amazing girl!! what a fab idea.. Y didn’t i think about it.. 😀 so soo good!!
The muffins look so moist and delicious… I wish I could get one of these muffins right now.. 😉
Thank you Arpita!!
Wow! Cream cheese in the muffins sounds soooo delicious Sam!
Thanks so much, Prash! This is my favorite muffin recipe 🙂
Followed the recipe exactly and it came out super oily, it was drenched with butter under the muffin / holder! In the trash it went! Bummer!
Oh my goodness.. I just took a look at the recipe and you are absolutely right, it calls for too much butter. I corrected the amount called for and I apologize sincerely, K. Nothing frustrates me more than having to toss out a recipe 🙁
Tried these and they were great, heavy on the blueberry which I love! Thanks for the recipe!
So glad that you liked them, Kelly!!! 🙂
I just tried this recipe and it came out very greasy. 🙁
Hi ERod,
Did you only use the one stick of butter? I just made these again over the weekend and they came out perfectly, if no substitutions were made there’s absolutely no reason they should be greasy, I’m sorry to hear they didn’t turn out for you!
Can I use frozen blueberries? If I can use frozen, do I need to make any adjustments?
Frozen blueberries will be fine (don’t thaw them or you’ll have a mess on your hands) and there’s no need for any adjustments. Please let me know how they turn out for you, I hope you love them!
You are so awesome! You and your mouth watering creations. I must confess we have all gained a bit around the middle after discovering your recipes! The last one I made, your raspberry sweet rolls?Drool!
Thanks so much, Jen! Your kind comment has made my day 😀
I made the muffins tonight using frozen blueberries. Soooooo yum! They look beautiful and taste delicious! I followed the recipe exactly ( with the exception of the frozen blueberries) and had no issues. The muffins turned out perfect and beautiful. Ladies and gentlemen, Sam has done it again! 🙂
Wonderful! So, so happy to hear this, Jen! 🙂 🙂
Thanks for letting me know how they turned out, I really appreciate it!
One more question please 🙂 do these need refrigeration?
Because of the sugar in the cream cheese they *should* be fine at room temperature in an airtight container, but I would probably refrigerate (airtight container) anyway just to be safe, then pop them in the microwave for a few seconds when you’re ready to eat. Hope this helps!
You’re the best!
Made these today for my coworkers. I received positive compliments and two marriage proposals. Lol. Thanks.
Haha, love this!! Thank you, Kimberly! 🙂
hi
I made these today. They look yummy will try tonight. Do I store them in refrigerator since they have cream cheese in them. I made them for a women’s meeting in the AM.
thank you
Sherri Lewis
Hi Sherri! Because of the sugar in the cream cheese they *should* be fine at room temperature in an airtight container, but I would probably refrigerate (airtight container) anyway just to be safe, then pop them in the microwave for a few seconds when you’re ready to eat. Hope this helps!
They are simply delicious. I only made a small change….mixed half of cream cheese with half of mascarpone and reduced the sugar quantity by 30gr. The egg white I beat it until frothy. Extremely delicious.
Thank you for commenting, Lidia! I’m so glad that you liked them! 🙂
Portion about 1Tbsp of cream cheese mixture onto the top of each unbaked oven (~1Tbsp per muffin). Notice anything wrong here? “onto the top of each unbaked……?” oven? LOL
Anyway, my blueberry bushes are about to pop out hundreds of beautiful blueberries, so I’ll be trying this recipie soon with all of those ingredients in ORGANIC.
Can’t wait to try!
Hahaha, oh my, this is one of my most popular recipes and I’ve never realized this…! Thank you for pointing this out, Joan, I’ll fix it! Hopefully people weren’t putting cream cheese on their ovens…!
I hope you’ll let me know how you like the muffins! 🙂
Yum, yum, yum!! these are the best blueberry muffins I have ever made.
Awesome! I’m so glad you liked them, Julia! 🙂 Thank you for commenting!
Going to make these tonight for tomorrow morning! One question – for the topping, should I use salted or unsalted butter? You specified for the muffins, but not the topping. Or does it not matter so much since it’s only 2 tablespoons? Just want to make sure I follow the recipe the way you intended!
Thanks!
Hi Philip! It doesn’t matter very much, either would be fine! I hope you love the muffins, they’re a favorite in my household 🙂