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Bakery-Style Blueberry Cream Cheese Muffins

Bakery-Style Blueberry Cream Cheese Muffins

These muffins feature a creamy filling and a crumb topping, making them a delightful treat for any time of the day.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz cream cheese at room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla bean paste or extract
  • Pinch salt
For the Crumb Topping
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • ¼ cup salted butter melted
  • 1 teaspoon vanilla bean paste or extract
For the Blueberry Muffins
  • 3 cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoon salted butter melted and slightly cooled
  • ⅓ cup avocado oil or oil of choice
  • 1 cup granulated sugar
  • 2 eggs at room temperature
  • 1 cup buttermilk at room temperature
  • ½ cup Greek yogurt or sour cream at room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ cups fresh or frozen blueberries if using frozen, do NOT thaw
  • 1 ½ tablespoon all-purpose flour for tossing the blueberries
  • wild blueberry preserves for topping (optional)

Equipment

  • Mixing Bowl
  • Muffin Tin

Method
 

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, beat together cream cheese, granulated sugar, vanilla, and salt until smooth. Set aside.
  3. In another bowl, mix flour, sugar, and cinnamon for the crumb topping. Add melted butter and vanilla, and stir until crumbly. Set aside.
  4. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon for the muffins.
  5. In another bowl, whisk melted butter, avocado oil, sugar, eggs, buttermilk, Greek yogurt, and vanilla until well combined.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries coated in flour.
  7. Fill each muffin cup halfway with batter, add a spoonful of cream cheese filling, then top with remaining batter. Sprinkle crumb topping over each muffin.
  8. Bake for 25 minutes or until a toothpick comes out clean. Let cool before serving.

Notes

For a sweeter touch, add wild blueberry preserves on top before serving.