Blueberry Muffins with Cream Cheese Filling
This bakery-style blueberry muffin recipe takes classic blueberry muffins to another level with the addition of a sweet cream cheese filling and a sweet streusel topping. These muffins are the perfect weekend morning treat.
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Servings: 24 muffins
Calories: 228kcal
Ingredients
For the topping:
- 3 Tbsp butter, melted
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
For the muffin batter:
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup oil
- 1 Tbsp vanilla extract
- 1 tsp white vinegar
- 1/2 cup milk
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 cup sour cream
- 1 container, 6 oz fresh blueberries, may use frozen (thawed) blueberries
Directions
- Preheat oven to 350 degrees F. Line muffin pans with paper baking cups.
- Make the streusel topping - Melt butter in a small bowl then add sugar, flour, and salt. Mix with a fork until it forms a crumb then set aside.
- Make the cream cheese filling - In a medium bowl, stir together cream cheese and sugar. (You can soften the cream cheese in the microwave, if needed - 30 seconds on low/defrost setting.) Set aside.
- In a large bowl, whisk eggs then add in sugar, oil, milk, vanilla, and vinegar. Using a wooden spoon or spatula, stir in soda, salt, and flour until just barely combined. Mix in sour cream. Gently fold in blueberries.
- Fill muffin cups with 1-2 Tbsp batter. Add 1 tsp cream cheese mixture. Top with 1 Tbsp batter. Sprinkle streusel topping on top and press down gently with the back of a spoon.
- Bake for 18-22 minutes until muffins are golden brown. Cool 5-10 minutes in pan.
Notes
Diabetic Substitutions:
- Try reducing sugar by 1/2
- Try replacing half of the oil with unsweetened applesauce
- Use low-fat sour cream
Nutrition Facts
Serving: 1 grams | Calories: 228 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 4 g | Polyunsaturated Fat: 6 g | Cholesterol: 35 mg | Sodium: 178 mg | Sugar: 18 g
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