Blueberry Muffins Cream Cheese (Print Version)
Fluffy muffins stuffed with cream cheese and loads of blueberries, then crowned with a crunchy streusel and smooth vanilla glaze.
# Ingredients:
→ Streusel Topping
01 -
¼ cup butter, melted
02 -
⅓ cup packed brown sugar
03 -
½ teaspoon salt
04 -
⅔ cup plain flour
→ Muffin Batter
05 -
1 tablespoon flour for the blueberries
06 -
1½ cups blueberries, split
07 -
½ cup thick Greek yogurt
08 -
¼ cup oil
09 -
1 teaspoon baking powder
10 -
1 cup all-purpose flour
11 -
½ teaspoon vanilla extract
12 -
1 large egg
13 -
¼ teaspoon salt
14 -
½ cup white sugar
→ Cream Cheese Filling
15 -
1 teaspoon cornstarch
16 -
6 ounces soft cream cheese
17 -
1 teaspoon vanilla
18 -
3 tablespoons simple sugar
→ Glaze
19 -
1½-2½ teaspoons cream or milk
20 -
¾ cup powdered sugar
# Steps:
01 -
Get your oven cranking up to 425°F. Pop liners in the muffin tin. Dust ¾ cup blueberries with a spoonful of flour. Stash the rest of the berries for later.
02 -
Throw sugar, flour, and a pinch of salt in a bowl. Pour over the melted butter and use a fork to make it crumbly.
03 -
Combine flour, baking powder, and salt in one bowl. In a new bowl, whisk egg, oil, vanilla, sugar, and yogurt. Stir the wet stuff into the dry, then gently fold in your floured blueberries.
04 -
Blend cream cheese, sugar, vanilla, and cornstarch until everything's super smooth.
05 -
Spoon about 1½ tablespoons batter into each muffin spot. Make a small dent in the middle for the filling. Scoop in the cream cheese, toss on the extra blueberries, then top with your crumbly streusel.
06 -
Dial the heat down to 350°F. Let them bake for 22-25 minutes till nice and golden. Give them 5-10 minutes to cool off in the tin, then move to a rack.
07 -
Stir milk into powdered sugar till it's as thin or thick as you like. Drizzle all over once muffins are cooled.
# Helpful Notes:
01 -
Tossing blueberries with flour keeps them from all dropping to the bottom
02 -
Kick things off with a hotter oven to get taller, puffier muffin tops