Blueberry Cream Cheese Muffins
These blueberry cream cheese muffins have the softest cream cheese filling and crunchiest, buttery topping with pops of yummy blueberries inside.
Servings: 12
Equipment
- Cookie Scoop Medium
Ingredients
For the Lemon Cream Cheese Filling
- 8 Ounces cream cheese at room temperature
- 1 Teaspoon lemon juice
- ¼ Cup granulated sugar
- ½ Teaspoon lemon zest
For the Crumble
- ⅔ Cup all purpose flour
- 2 Tablespoons granulated sugar
- 1 Teaspoon cinnamon
- ½ Cup light brown sugar
- ¼ Teaspoon ground ginger
- ¼ Cup salted butter at room temperature
For the Blueberry Muffins
- 1 Cup blueberries frozen
- ¾ Cup light brown sugar
- 1 ¾ Cup all purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon ground cinnamon
- ½ Teaspoon salt
- ½ Cup salted butter at room temperature
- 2 eggs
- ¼ Cup heavy cream
- ½ Cup sour cream
Instructions
Make the Lemon Cream Cheese Filling
- Beat all the ingredients in a large bowl with a hand mixer.
- Set it aside.
Make the Crumble
- Mix the flour, granulated sugar, cinnamon, light brown sugar, and ginger in a medium size bowl. Whisk until combined.
- Add the butter to the flour/sugar mixture.
- Mix with a fork until you have a crumbly mixture.
- Set it aside.
- Preheat the oven to 350°F.
- Line a muffin tin with cupcake liners. Set aside.
Prepare the Muffins
- In a mixing bowl, add the blueberries and 1 tablespoon of light brown sugar. Mix to coat the blueberries.
- In a large mixing bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Mix until combined.
- Add the blueberry mixture to the flour mixture. Mix well.
- In another bowl, using a hand mixer, cream the brown sugar and butter until nice and fluffy.
- Add in the eggs, mixing well in between each.
- Add in the heavy cream and sour cream. Mix until they are incorporated
- Add the dry mixture to the egg/sugar mixture in increments. Mixing well in between each addition.
- Use a medium size cookie to scoop, about 1½ tablespoons, of the batter into the prepared cupcake pan.
- Add 2 teaspoons (small cookie scoop) of lemon cream cheese mixture on top of the batter, and press down gently.
- With the medium cookie scoop, scoop the batter on top of the cream cheese.
- Cover each of the muffins with 2 tablespoons of the crumble mixture.
Bake Them
- Bake in the preheated oven for 24 to 26 minutes until the muffins are lightly golden brown. The muffins are cooked when you insert a toothpick in the middle and come out clean.
- Let the muffins cool in the pan and transfer to a cooling rack to cool completely.
Notes
Don't overmix the muffin batter: This will lead to heavy, dense muffins.
Be generous with the topping: Don't be afraid to load it up!
Even baking: Center the muffin pan in the oven and rotate it halfway through for even baking results.
Check for doneness: Insert a toothpick into the muffin (avoiding the cream cheese center) to check if it comes out clean. The muffins should be golden brown.
Be generous with the topping: Don't be afraid to load it up!
Even baking: Center the muffin pan in the oven and rotate it halfway through for even baking results.
Check for doneness: Insert a toothpick into the muffin (avoiding the cream cheese center) to check if it comes out clean. The muffins should be golden brown.
Nutrition
Calories: 425kcal | Carbohydrates: 52g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 396mg | Potassium: 125mg | Fiber: 1g | Sugar: 31g | Vitamin A: 788IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg
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