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
- 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
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 Tbsp cold butter
- 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.
- 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.