Blueberry Cream Cheese Streusel Muffins (Print Version)
# Ingredients:
→ Streusel Topping
01 -
⅔ cup all-purpose flour
02 -
⅓ cup light brown sugar
03 -
¼ teaspoon salt
04 -
¼ cup unsalted butter, melted
→ Muffin Batter
05 -
1 cup all-purpose flour
06 -
¼ teaspoon salt
07 -
1 teaspoon baking powder
08 -
¼ cup vegetable oil
09 -
½ cup granulated sugar
10 -
1 large egg
11 -
½ teaspoon vanilla
12 -
½ cup Greek yogurt
13 -
1½ cups fresh blueberries, divided
14 -
1 tablespoon flour for coating berries
→ Cream Cheese Filling
15 -
6 ounces cream cheese, room temperature
16 -
3 tablespoons granulated sugar
17 -
1 teaspoon vanilla
18 -
1 teaspoon cornstarch
→ Glaze
19 -
¾ cup powdered sugar
20 -
1½-2½ teaspoons milk or cream
# Instructions:
01 -
Preheat oven to 425°F. Line muffin pan with paper liners. Toss ¾ cup blueberries with 1 tablespoon flour, reserve remaining berries for topping.
02 -
Mix flour, brown sugar, and salt. Add melted butter and mix with fork until crumbs form.
03 -
Combine dry ingredients. Separately whisk egg, sugar, yogurt, oil, and vanilla. Mix wet into dry ingredients, then fold in flour-coated blueberries.
04 -
Mix cream cheese, sugar, cornstarch, and vanilla until smooth.
05 -
Add 1½ tablespoons batter to each cup, creating a well in center. Add cream cheese filling, remaining blueberries, and streusel topping.
06 -
Reduce oven to 350°F. Bake 22-25 minutes until golden brown. Cool in pan 5-10 minutes before transferring to rack.
07 -
Mix powdered sugar with milk until desired consistency. Drizzle over cooled muffins.
# Notes:
01 -
Coating blueberries in flour prevents them from sinking
02 -
Starting at higher temperature helps create tall, domed muffin tops