Ingredients
Muffins
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup Greek yogurt
- 1 ½ cup fresh blueberries (divided)
- 1 Tablespoon all-purpose flour (for tossing blueberries)
Streusel Topping
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
Cream Cheese Filling
- 6 oz. cream cheese, room temperature
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn starch
Glaze
- ¾ cup powdered sugar
- 1 ½ – 2 ½ teaspoons milk or cream
Instructions
- Preheat and prepare pan: Preheat the oven to 425°F. Line a cupcake pan with paper liners and set aside. This recipe yields 9-10 muffins.
- Prepare blueberries: Divide the blueberries in half. Toss ¾ cup of blueberries with 1 tablespoon flour to coat. Reserve the remaining ¾ cup for topping and set them aside.
- Make streusel topping: Stir together flour, light brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside for later.
- Mix dry ingredients for muffins: In a large bowl, stir together flour, baking powder, and salt and set aside.
- Combine wet ingredients: In a medium bowl, whisk together egg and granulated sugar until combined. Add Greek yogurt, vegetable oil, and vanilla extract and whisk until smooth.
- Combine wet and dry: Add the dry ingredients into the wet ingredients and mix them by hand until just combined.
- Fold in blueberries: Gently fold in the ¾ cup floured blueberries using a rubber spatula. Reserve the other ¾ cup blueberries for topping.
- Prepare cream cheese filling: In a small bowl, mix softened cream cheese, granulated sugar, corn starch, and vanilla extract until just combined and smooth.
- Assemble muffins: Spoon about 1½ tablespoons of muffin batter into each paper liner. Using the back of the spoon, spread the batter up the sides of the liner to create a small well in the center. Drop nearly a full tablespoon of cream cheese filling into each well. Then fill each cup about two-thirds to three-quarters full with more batter if needed.
- Add toppings: Place a few of the reserved blueberries on top of each muffin. Generously sprinkle with streusel crumbs and add a few more blueberries on top. Gently press the crumb topping to stick to the batter.
- Bake: Place the muffin pan in the preheated oven and immediately reduce the temperature to 350°F. Bake for 22-25 minutes until the tops turn golden brown and the centers are set.
- Cool muffins: Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Prepare glaze: Stir powdered sugar with 1 teaspoon of milk or cream, gradually adding more liquid until the glaze reaches a drizzling consistency. Drizzle the glaze over the cooled muffins before serving.
Notes
- Ensure cream cheese is softened to avoid lumps in the filling.
- Do not overmix muffin batter to keep muffins tender and fluffy.
- Tossing blueberries in flour prevents them from sinking to the bottom of the muffins.
- Baking temperature is initially high to help muffins rise, then lowered for even baking.
- Use fresh blueberries for best flavor; frozen can be substituted but may alter batter moisture.
- Allow muffins to cool completely before glazing to prevent melting the glaze.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American