08/22/2024
Blueberry Cream Cheese Muffins
Ingredients:
For the Muffins:
1 ½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 large egg
⅓ cup milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
For the Cream Cheese Filling:
4 oz cream cheese, softened
¼ cup granulated sugar
1 large egg yolk
½ teaspoon vanilla extract
For the Streusel Topping:
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup unsalted butter, cold and cubed
1 ½ teaspoons ground cinnamon
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
Prepare the Cream Cheese Filling:
In a small bowl, beat together the softened cream cheese, ¼ cup sugar, egg yolk, and vanilla extract until smooth. Set aside.
Make the Muffin Batter:
In a large bowl, whisk together the flour, ¾ cup sugar, salt, and baking powder. In a separate bowl, whisk together the oil, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
Fill the Muffin Cups:
Fill each muffin cup with a spoonful of muffin batter, about halfway full. Add a small spoonful of the cream cheese mixture in the center of each muffin, then top with more muffin batter until the cups are about ¾ full.
Prepare the Streusel Topping:
In a small bowl, mix together the sugar, flour, and cinnamon. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the muffins.
Bake:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Enjoy: These Blueberry Cream Cheese Muffins are best served slightly warm, with a deliciously creamy center and a crunchy streusel topping!
