Scrumptious Blueberry Cream Cheese Muffins Recipe

These moist and fluffy blueberry muffins are filled with a creamy cheesecake center and topped with a buttery streusel. A perfect treat for breakfast, brunch, or dessert!

Ingredients:

For the Muffins:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

For the Cream Cheese Filling:

• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tbsp cold butter

Instructions:

1. Preheat oven: Preheat to 375°F (190°C). Line a muffin tin with paper liners.
2. Make the batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, combine milk, oil, egg, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
3. Prepare the filling: In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
4. Make the streusel topping: Combine flour and sugar in a bowl. Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
5. Assemble the muffins: Fill each muffin cup halfway with batter. Add a teaspoon of cream cheese filling to the center, then top with more batter to cover. Sprinkle streusel topping over each muffin.
6. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Serve: Enjoy warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition (Per Muffin):

• Calories: 210
• Carbohydrates: 28g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 4g
• Fiber: 1g
• Sugar: 15g
• Sodium: 130mg