A moist, sweet, tender crumb bursting with blueberries and topped with a crunchy streusel topping is what makes these The Best Blueberry Cream Cheese Muffins!
These muffins are, hands-down, The Best Blueberry Cream Cheese Muffins I’ve ever tasted! They are sweet, moist, tender and bursting with all of the blueberries. And….one word. Cream cheese. I honestly think cream cheese makes EVERYTHING better. Right, though?
The last thing I did to make these muffins even better? I added a crunchy streusel topping. Muffin perfection I tell you. This is now my go-to blueberry muffin recipe for sure! I hope you will give them a try too.
Here’s what you will need:
Table of Contents
Ingredients
For the muffins
- 1 cup (225g) butter, softened
- 1 8-oz (225g) brick cream cheese, softened
- 1 1/2 cups (301g) sugar
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups (250g) all-purpose flour, plus 1 1/2 tbsp for the blueberries
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups (444g) fresh (and rinsed) or frozen blueberries (If using frozen, do not thaw.)
For the streusel topping
- 3/4 (150g) cup sugar
- 3/4 (94g) cup all-purpose flour
- 1 tbsp water
- 1 1/2 tsp cinnamon
- 1/4 cup (57g) butter, softened
Instructions
For the muffins
- Preheat oven to 350° F.
- Grease 22-24 muffin cups or line with paper cupcake liners. (I add generous amounts of batter to the muffin cups so this recipe yields about 22 muffins for me. You can fill each muffin cup 3/4 of the way full to yield 24 muffins.)
- In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 3-4 min. Scrape down the sides of the bowl with a rubber spatula.
- Add eggs one at a time, beating after each addition until just combined.
- Add vanilla extract and beat until just combined.
- In a medium mixing bowl, whisk together flour, baking powder and salt.
- Add flour mixture to the large mixing bowl with the rest of the ingredients and beat until just combined.
- In a medium mixing bowl, add 1 1/2 tbsp of flour to the blueberries and mix with a spoon until all are covered. (The reason for doing this is so the blueberries do not sink to the bottom of the batter.)
- Fold the blueberries into the batter.
- With a standard-size ice cream scooper, add generous scoops of batter to each muffin cup. Or you can fill 3/4 of the way full to yield 24 muffins instead of 22.
For the streusel topping
- In a medium mixing bowl, add the sugar, flour, water, cinnamon and softened butter.
- Mix together with a fork until combined.
- Generously add streusel to the batter in each cup.
- Bake muffins at 350° F for 20-25 minutes until a toothpick inserted into the center comes out with a few crumbs attached.
- Cool muffins in the pan for 5 minutes then remove from pan and cool on a wire rack.
The Best Blueberry Cream Cheese Muffins
A moist, sweet, tender crumb bursting with blueberries and topped with a crunchy streusel topping is what makes these The Best Blueberry Cream Cheese Muffins!
Equipment
- 2 standard size 12-cup muffin tins (If you only have one, just bake one batch at a time.)
Ingredients
For the muffins
- 1 cup (225g) butter, softened
- 1 8-oz (225g) brick of cream cheese, softened
- 1 1/2 cups (301g) sugar
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups (250g) all-purpose flour (plus 1 1/2 tbsp for the blueberries)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups (444g) fresh (and rinsed) or frozen blueberries If using frozen, do not thaw.
For the streusel topping
- 3/4 cup (150g) sugar
- 3/4 cup (94g) all-purpose flour
- 1 tbsp water
- 1 1/2 tsp cinnamon
- 1/4 cup (57g) butter, softened
Instructions
For the muffins
- Preheat oven to 350° F.
- Grease 22-24 muffin cups or line with paper cupcake liners. (I add generous amounts of batter to the muffin cups so this recipe yields about 22 muffins for me. You can fill each muffin cup 3/4 of the way full to yield 24 muffins.)
- In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 3-4 min. Scrape down the sides of the bowl with a rubber spatula.
- Add eggs one at a time, beating after each addition until just combined.
- Add vanilla extract and beat until just combined.
- In a medium mixing bowl, whisk together flour, baking powder and salt.
- Add flour mixture to the large mixing bowl with the rest of the ingredients and beat until just combined.
- In a medium mixing bowl, add 1 1/2 tbsp of flour to the blueberries and mix with a spoon until all are covered. (The reason for doing this is so the blueberries do not sink to the bottom of the batter.)
- Fold the blueberries into the batter.
- With a standard-size ice cream scooper, add generous scoops of batter to each muffin cup.
For the streusel topping
- In a medium mixing bowl, add the sugar, flour, water, cinnamon and softened butter.
- Mix together with a fork until combined.
- Generously add streusel to the batter in each cup.
- Bake muffins at 350° F for 20-25 minutes until a toothpick inserted into the center comes out with a few crumbs attached.
- Cool muffins in the pan for 5 minutes then remove from pan and cool on a wire rack.
Notes
Store muffins in an airtight container or sealed food storage bag for up to 4 days at room temperature, or up to 7 days in the refrigerator.
Muffins can be frozen for up to 3 months in an airtight container or sealed freezer bag.
Recipe adapted from Taste of Home
These delicious muffins are good for breakfast or an afternoon snack or dessert after dinner. We LOVED these so much, I made another batch two days later! SO good!
Let me know in the comments if you tried this recipe and how you liked it.
Enjoy!
Sweet regards,
Michele
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