A bunch of these will never be enough! These yummy Blueberry Cream Cheese Muffins are a real treat with a surprise filling that you will fall deeply in love with. Perfect with a cup of tea in the afternoon and as an after-meal dessert.
These lovelies are the best muffins you will ever have! Soft and fluffy loaded with blueberries and sweet cream cheese filling and topped with streusel. So pretty and so good it will be hard to take your eyes and hands of it!
Ingredients
Streusel Topping:
½ c. flour
¼ c. granulated sugar
¼ tsp cinnamon
3 tablespoons butter, melted
Cream cheese filling:
10 oz cream cheese, softened
¼ cup of sugar
splash of vanilla
Blueberry Muffins:
¾ cup flour
1 tsp baking powder
⅛ tsp salt
⅓ c. granulated sugar
1 Egg
⅓ c sour cream
¾ cup blueberries-fresh or frozen (reserve some for topping)
How to make Blueberry Cream Cheese Muffins
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Using paper liners, line 6 cupcake wells in a tin.
Step 3: To ready, the crumbs, whisk the flour, sugar, and cinnamon until combine. Stir in the butter until crumbly.
Step 4: Beat the cream cheese filling ingredients (cream crease, sugar, and vanilla) until creamy.
Step 5: To make the muffin, whisk the sugar and egg. Add in the sour cream followed by the dry ingredients. Fold in the blueberries, reserving some for later.
Step 6: into the bottom of the prepared muffin cups, spoon some of the batters, add in a dollop of cream cheese, and top with another layer of batter. Garnish with the reserved blueberries and streusel.
Step 7: Bake in the preheated oven for about 5 minutes. Adjust the oven temperature to 375 degrees and bake for another 15 minutes.
Ingredients
- Streusel Topping:
- ½ c. flour
- ¼ c. granulated sugar
- ¼ tsp cinnamon
- 3 tablespoons butter, melted
- Cream cheese filling:
- 10 oz cream cheese, softened
- ¼ cup of sugar
- splash of vanilla
- Blueberry Muffins:
- ¾ cup flour
- 1 tsp baking powder
- ⅛ tsp salt
- ⅓ c. granulated sugar
- 1 Egg
- ⅓ c sour cream
- ¾ cup blueberries-fresh or frozen (reserve some for topping)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Using paper liners, line 6 cupcake wells in a tin.
Step 3: To ready, the crumbs, whisk the flour, sugar, and cinnamon until combine. Stir in the butter until crumbly.
Step 4: Beat the cream cheese filling ingredients (cream crease, sugar, and vanilla) until creamy.
Step 5: To make the muffin, whisk the sugar and egg. Add in the sour cream followed by the dry ingredients. Fold in the blueberries, reserving some for later.
Step 6: into the bottom of the prepared muffin cups, spoon some of the batters, add in a dollop of cream cheese, and top with another layer of batter. Garnish with the reserved blueberries and streusel.
Step 7: Bake in the preheated oven for about 5 minutes. Adjust the oven temperature to 375 degrees and bake for another 15 minutes.
