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.
Lidia says
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.
Sam says
Thank you for commenting, Lidia! I’m so glad that you liked them! 🙂
Joan C. says
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!
Sam says
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! 🙂
JULIA says
Yum, yum, yum!! these are the best blueberry muffins I have ever made.
Sam says
Awesome! I’m so glad you liked them, Julia! 🙂 Thank you for commenting!
Philip says
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!
Sam says
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 🙂
Joyce says
Hi Sam – I was looking for a recipe with everything. After looking at many I decided on yours! Made these bad boys yesterday and they are awesome! I did use lemon extract in the cream cheese (used Neuffachel) and True lemon sprinkles in the topping. I can’t help it I love lemon… Used more blueberries because that’s how I am. Results were amazing! Thanks so much! 🙂
Sam says
Hi Joyce! I am SO happy to hear that you enjoyed the muffins so much! I think the lemon addition sounds fantastic. Thank you so much for commenting to let me know how they turned out! 🙂
Kristy says
We made some changes and they’re delish!
Instead of eggs we used 1/2ish cup apple sauce and subbed soy milk. Then we used raspberries instead of blueberries. Didn’t think of lemon or we would have done that too! Thank you so much for this recipe and inspiration! I’ll be back 🙂
Sam says
Yum, sounds amazing! Thank you so much for commenting! 🙂
Ashley says
These muffins are soooo good I ate 2 when they were warm out of the oven. I’ve made blueberry muffins with other recipes and they’ve come out okay but these are amazing!! My new go to recipe 🙂
Sam says
I’m so glad you liked them! Thank you for commenting to let me know how they turned out!! 🙂
Amgelica says
What are the Nutrition Facts for these muffins? Thank you.
Sam says
I haven’t calculated for these muffins but you can use a site such as myfitnesspal.com to calculate the nutrition information, that is usually the site that I use. I hope that helps!
Michelle says
Is this for regular muffins or mini? Thx
Sam says
Regular!
Rajiv Kumar says
Truely this is yummy. My family members loved it very much, So I make it again and again.
Sam says
So glad you enjoyed!
Krystal says
Silly question, do you store these in the refrigerator? Made them yesterday & they are amazing!
Sam says
I would store them in the fridge just to be safe! Though I usually pop them in the microwave before enjoying, I love them best warm! 🙂
Mary says
Do these do well without spraying the muffin cups? I normally use cupcake liners, sprayed, but was considering just going “nude” into the muffin cups.
Sam says
Hi Mary! I never spray my cupcake liners and never have a problem. Some of the muffin sticks, but just a very very fine layer
Fran says
Could you make this into a cake? I need to serve a larger group. How would you alter the recipe to do so?
Thanks
Sam says
I’m sorry but I don’t think I would recommend making this recipe into a cake, at least I am not sure how to best go about doing it.
Catelyn says
If I make this recipe can I put some in a different bowl and do some chocolate chips and the other half with blueberries? Instead of doing the whole thing with blueberries
Sam says
Yes that should be fine 🙂
Aly Marshall says
They are baking right now! Although the prep time took much longer then anticipated, mainly since I’m not much of a baker, but they look delicious and I can’t wait to try them! Blueberries and cream cheese, what more could I ask for!