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
- Preheat oven to 350 degrees F
- In medium bowl, combine melted, cooled butter, sugar, and vanilla. Stir well.
- Add in egg whites and egg, being sure to beat the eggs in well.
- Add milk and stir.
- In a separate bowl, combine flour, baking powder and salt.
- 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.
- Pour batter into muffin cups, filling 3/4 full.
Cream Cheese Topping
- In a separate bowl, cream together cream cheese, granulated sugar and vanilla, until smooth.
- 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
- In another medium sized bowl, combine flour and brown sugar. Cut in butter using pastry knife.
- Evenly sprinkle streusel over each muffin.
- Bake on 350 degrees F for about 25 minutes, or until toothpick inserted in center (and not through blueberry) comes out mostly clean.
Nutrition
Shelly says
Omg!! Amazing! I.actually combined the Best blueberry muffin recipe with the cream cheese one & I can’t stop eating them!!
Sugar Spun Run says
I am so glad that you enjoyed the muffins, Shelly! The combo sounds amazing! Thank you for commenting. 🙂
Amanda says
Do these need to be kept in the refrigerator??
Sugar Spun Run says
If you don’t plan on enjoying within 24 hours I would probably refrigerate in an airtight container. 🙂
Suanna Lezon says
These muffins were DELICIOUS!! I had several of them “cave” in the middle. Can you give me suggestions to prevent this next time? I will definitely bake them many more times!!
Sugar Spun Run says
I am so glad that you enjoyed the muffins, Suanna! I am sorry to hear that you had several that caved. Most likely this was a result of over-mixing. Over mixing can cause too much air to get into the batter, the air then collapses, and so will your muffin. Another thing that could have caused this was opening the oven door during the early stages of baking before they had set. I hope that helps! 🙂
Patricia Vandyke says
Mouth watering and DELICIOUS . I just took these out of the oven and ate 2. Going to drop off to friends so they can enjoy. So moist and yummy. I will make these again and again. 5 star
Wish I could attach photo
Sam says
I’m so happy you enjoyed! Unfortunately I don’t have a way to share a photo here BUT you can always tag me @sugarspun_sam or #sugarspunrun on Instagram or share a photo in my Baker’s Club on Facebook!
Maria says
Can blueberry pie filling be used instead of fresh?
Sugar Spun Run says
I have never tried it, Maria, so I am not certain how it will do. I think that it will be fine, but I’d love to know how it turns out if you try it! 🙂
Kristi says
You’re recipes are the yummiest! Absolutely hands down the best. Thank you for sharing
Sugar Spun Run says
Thank you so much for the sweet comment, Kristi! I am so glad that you have enjoyed the muffins. Thanks for commenting. 🙂
Whitney E. says
I have scoured the Internet for years, truly, looking for a recipe like this in attempt to recreate a muffin sold at a shop in Chapel Hill, NC back in the early 1990s. Heaven! Thank you!!! 🙂
Sugar Spun Run says
I am so happy to hear that this muffin recipe exceeded your expectations and you finally found a recipe that brought back so many wonderful memories for you, Whitney! Thank you for commenting. I am glad you loved them! 🙂
Andrea says
I can’t wait to make these. I lived in Chapel Hill and went to that muffin shop all the time, and I have tried many recipes but none to even come close. I am so excited to try this recipe!! Thanks
Sugar Spun Run says
I hope that you love them, Andrea! Keep me posted. 🙂
Andrea says
I just made these wonderful muffins!!
They are exactly like the muffin shop. The texture and flavor are spot on!! Way to go. Thanks so much!!!
Sugar Spun Run says
I am so glad that they were such a hit, Andrea! Thanks for trying my recipe. 🙂
Carol Anderson-Farwell says
Can frozen blueberries be used ?
Sugar Spun Run says
Hi, Carol! Yes, that will be fine. I hope that you enjoy them! 🙂
Abbi says
I used frozen blueberries and they all sunk to the bottom since I didn’t coat them in flour. I will definitely let them thaw first and then coat them in the flour mixture.
Loretta says
Love these muffins. My husband and grandkids love them too. They want more now. I definitely will be making these again. Five stars.
Sugar Spun Run says
Thank you so much for the 5-star review, Loretta! I am so glad the muffins were enjoyed by all. Thank you for commenting. I can’t wait to see what recipe you try next! 🙂
Linda says
Best Blueberry muffin I have eaten. My husband and his best friend really enjoy them👍. I put 5 star because they are the best. Thank you!
Sugar Spun Run says
Thank you so very much, Linda, for trying my recipe. I am so glad that you enjoyed the blueberry muffins. Thanks for the 5-star review. 🙂
Kim says
This is my all time favorite muffin! I make them all the time and have even been told it’s the best muffin ever. I’ve substituted strawberries and it turned out delicious also. It’s a lot of steps but so worth it.
Sugar Spun Run says
I am so glad that you have enjoyed the blueberry cream cheese muffins, Kim! The substitution of strawberries sounds delightful as well. Thank you for trying my recipe and for commenting. 🙂
Paula says
Hands down the best blueberry cheesecake muffins I’ve ever had. They’re a little labor intensive for muffins, IMO but SO worth it!
I made this recipe as written into 6 jumbo muffins baked at 350 for 37 minutes. This one is a keeper!
Sugar Spun Run says
I am so glad that you enjoyed the muffins, Paula! They can be intensive, but totally worth it in the end! I hope that you enjoy! Thanks for commenting. 🙂
Linda says
They are delicious, the best I have ever made or eaten . Will be making them again. Thank you for such a good recipe.
Sugar Spun Run says
I am so glad that you enjoyed the blueberry cream cheese muffins, Linda! Thank you for commenting. 🙂
Michelle says
Delicious! Super easy to make.
Sugar Spun Run says
I am so glad that you enjoyed the blueberry cream cheese muffins, Michelle! Thank you for commenting. 🙂