Blueberry Cream Cheese Muffins
Moist, tender muffins bursting with fresh blueberries and swirled with ribbons of tangy cream cheese filling, topped with a sweet streusel crunch.
Equipment
Ingredients
Streusel Topping
all-purpose flour (dry)
60 g
brown sugar (dry)
50 g
salt (dry)
1 g
unsalted butter (melted)
45 g
Cheesecake Filling
cream cheese (softened)
225 g
granulated sugar (dry)
50 g
egg yolk (room temperature)
1 piece
Muffin Batter
all-purpose flour (dry)
250 g
baking powder (dry)
8 g
baking soda (dry)
3 g
salt (dry)
3 g
unsalted butter (softened)
115 g
brown sugar (dry)
100 g
granulated sugar (dry)
100 g
large eggs (room temperature)
2 piece
Greek yogurt (plain)
120 g
vanilla extract (liquid)
5 ml
buttermilk (liquid)
120 ml
fresh blueberries (fresh)
200 g
Instructions
Make the streusel topping
Whisk together flour, brown sugar, and salt. Drizzle in melted butter and mix with a fork until small pebbles form.
Make the cheesecake filling
Beat cream cheese, sugar, and egg yolk with a hand mixer until smooth and creamy.
Preheat oven
Preheat oven to 425°C. Line 16-18 muffin cups with cupcake liners.
Mix dry ingredients
Whisk together flour, baking powder, baking soda, and salt in a small bowl.
Cream butter and sugars
Use mixer to cream butter and both sugars until fluffy.
Add eggs, yogurt, and vanilla
Add eggs, Greek yogurt, and vanilla to the creamed mixture, mixing until well combined.
Combine wet and dry ingredients
Slowly add flour mixture and buttermilk to the wet ingredients, alternating between the two.
Fold in blueberries
Use a rubber spatula to gently fold in the blueberries.
Assemble muffins
Place one heaping tablespoon of muffin batter in each liner. Add a tablespoon of cheesecake filling, then fill cups almost to the brim with remaining batter. Press additional blueberries on top if desired.
Add streusel topping
Sprinkle the streusel topping evenly over each muffin.
Initial high-temperature bake
Bake at 425°C for 5 minutes, then immediately reduce temperature to 175°C.
Complete baking at lower temperature
Continue baking at 175°C for 12-18 minutes until toothpick comes out mostly clean.
Cool the muffins
Remove from oven and cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Storage
Store in airtight container at room temperature for 2-3 days, or refrigerate for up to 7 days
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