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
Print Pin RateIngredients
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.
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!
Madi Kuder says
Made these today and they are absolutely fantastic!! (I did not add the streusel topping) Thank you Sam!!
Lena says
These turned out awesome. Every recipe on your site is a winner. You go, girl.
Sam says
Thank you so much, Lena! I’m so glad you are enjoying the recipes 🙂 <3
Randius says
im on my second batch. This recipe has become my favorite I ALL time😊
Sam says
I’m so happy to hear this! Thank you for commenting! 🙂
Kristi says
Hi! Can you make these a day before?
Sam says
Yes that would be fine 🙂
Kristi says
Thank you!
Would you suggest putting them in the frig over night?
Sam says
I usually don’t but you can if you’d like, just keep in an airtight container
Karen Fisher says
thank you so much for this recipe. I made it couple of times and everyone loved it. Always looking forward to your easy yummy recipes. Love from NZ
Sam says
I am so glad everyone enjoys them Karen! Thanks for the feedback! 😃
Helen Alderman says
I live in the UK, what measure is a cup in grams or ounces please
Sam says
Hi Helen, a cup of granulated sugar/brown sugar is 200g, a cup of flour is 125g, and a cup of blueberries is approximately 150g. Hope that helps. 😃
CB says
Do you serve these room temp or slightly warm?
Sam says
Either is fine but I much prefer mine heated up a bit, just a few seconds in the microwave does the trick.
Cathy says
I made these today! It was enjoyed by my co-workers and my family. They were delicious. I am so glad I ran into your blog. I have tried a handful of your muffin recipes and they do not disappoint. Thank you!
Sam says
Thank you so much, Cathy! I am so glad you enjoy all of the muffins. 🙂
Kristin Moulton says
Do you think you could use frozen berries? If so, would you change the baking time?
Sam says
Hi Kristin! Yes you can use frozen berries, there shouldn’t be a change in baking time. Enjoy!