Blueberry Cream Cheese Muffins
These tantalizing Blueberry Cream Cheese Muffins are the dreamiest ever! Wait until you devour these moist, tender, ultra blueberry muffins filled with sweetened cream cheese topped with a cinnamon sugar crunch topping!
Servings: 12 Servings
Calories:
Ingredients
Streusel Topping
- ½ cup granulated sugar use monkfruit sugar for sugar-free option
- ⅓ cup all-purpose flour use gluten-free flour like Bob's Red Mill Gluten Free flour for gluten free option
- ¼ cup cold butter cubed
- 1½ teaspoons ground cinnamon
Sweetened Cream Cheese Filling
- 4 ounces Sweetened Cream Cheese Filling softened
- ½ cup powdered sugar use monkfruit powdered sugar for sugar-free option
Blueberry Muffins
- 1½ cups all-purpose flour use gluten-free flour like Bob's Red Mill Gluten Free flour for gluten free option
- ⅔ cup granulated sugar use monkfruit sugar for sugar-free option
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable or coconut oil
- 1 egg
- ⅓ cup + 2 tablespoons milk
- 1 ¼ cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F.
- Grease 12 muffin tins or line with cupcake liners, set aside
Streusel Topping
- In a small bowl, mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon using a pastry cutter or fork until you have crumbles. Mixture should be sandy with some lumps of butter. Place mixture in fridge while you make the muffins.
Sweetened Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese and powdered sugar together with a whisk or spoon. Mixture should be creamy and thickened.
Blueberry Muffins
- In a large bowl, whisk together 1½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder; set aside.
- Add oil, egg and milk to the flour mixture and mix until just barely incorporated.
- Fold in blueberries and do not overmix.
- To assemble the muffins, fill each muffin tin with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons or use your smallest cookie scooper ).
- Place a scoop of the cream cheese mixture into the center of each muffin.
- Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle the streusel topping mixture over each of the muffins.
- Bake for 25-35 minutes or until tops start browning.
- Transfer to a wire rack and let cool completely before serving. Good warm, cold, and or room temperature.
Notes
Want More Filling? If you want more cream cheese filling, use 6 ounces of cream cheese and 3/4 cup of powdered sugar.