Blueberry Crumble Muffins with Cream Cheese Filling Recipe
Delight in these Blueberry Crumble Muffins with a luscious cream cheese filling. Featuring a moist muffin base bursting with fresh blueberries, a rich and smooth cream cheese center, and a crumbly buttery topping, this recipe offers a perfect balance of flavors and textures. Ideal for breakfast, brunch, or a sweet snack, these muffins combine homemade goodness with simple ingredients and straightforward steps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffins
- 375 g All-purpose Flour
- 4 ½ tsp Baking Powder
- 3 Eggs
- 300 g Granulated Sugar
- 345 g Sour Cream
- 218 g Vegetable Oil (approximately 240 ml)
- 1 tsp Vanilla Extract
- ½ tsp Salt
- 300 g Blueberries (fresh or frozen)
Cream Cheese Filling
- 340 g Cream Cheese, room temperature
- 50 g Granulated Sugar
- ½ tsp Vanilla Extract
Crumb Topping
- 60 g All-purpose Flour
- 67 g Granulated Sugar
- 56 g Unsalted Butter
Instructions
- Prepare the Crumb Topping: Melt the unsalted butter in the microwave. In a bowl, combine the flour and sugar, then gradually add the melted butter, stirring with a fork until mixture forms a soft and crumbly texture with varied clump sizes. Break the clumps to your preferred size, then set aside.
- Prepare the Cream Cheese Filling: Beat the cream cheese, vanilla extract, and sugar together until smooth and creamy. Set aside for later use.
- Make the Muffin Batter: Preheat the oven to 350°F (180°C) and line a muffin pan with paper cases. In a large bowl, whisk together the eggs and sugar until combined. Mix in the sour cream, vegetable oil, and vanilla extract. Gradually add the flour, baking powder, and salt, whisking continuously until there are no lumps. Gently fold in the blueberries; some color bleeding is normal.
- Assemble the Muffins: Fill each muffin case halfway with the batter. Spoon a heaped teaspoon of the cream cheese filling onto the center of the batter in each case, taking care not to spread it to the edges. Add more batter on top to nearly fill the muffin case, ensuring the muffins will rise nicely.
- Add the Crumb Topping and Bake: Generously sprinkle the crumb topping evenly over each muffin. Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the muffin comes out clean. Allow the muffins to cool slightly before serving.
Notes
- You can use fresh or frozen blueberries; no need to thaw if using frozen.
- Room temperature cream cheese is essential for a smooth cream cheese filling.
- Be careful not to overmix the muffin batter to keep the texture tender.
- For an extra crunch, add chopped nuts to the crumb topping.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
