Description
Fluffy, moist muffins filled with tart cream cheese and juicy blueberries, topped with a crunchy streusel for a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup flour (for streusel topping)
- 1/4 cup oats
- 1/4 cup brown sugar (for streusel topping)
- 1/2 teaspoon cinnamon
- 2 tablespoons butter (for streusel topping)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
- Combine the flour, granulated sugar, brown sugar, baking powder, and salt in a mixing bowl.
- Whisk together melted butter, eggs, milk, and vanilla extract until smooth in another bowl.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in fresh blueberries evenly into the batter.
- Mix softened cream cheese with powdered sugar until creamy in a small bowl.
- Fill each muffin cup halfway with batter and add a dollop of the cream cheese mixture.
- Top with more batter until each cup is about two-thirds full.
- Mix oats, flour, brown sugar, cinnamon, and melted butter for the streusel topping.
- Sprinkle the streusel mixture over the muffins before baking.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Cool slightly in the pan before transferring to a wire rack.
Notes
Use fresh blueberries for the best flavor; avoid overmixing the batter for fluffy muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg