Blueberry Cream Cheese Muffins
If you thought blueberry muffins couldn’t get any better, you haven’t tried these blueberry cream cheese muffins! They’re soft, full of berries and cream flavor and topped with a sweet crumb topping!
Servings: 18 muffins
Equipment
- 2 standard 12-cup muffin tins
Ingredients
For the muffin batter:
- 1/2 cup melted butter 1 stick
- 1 cup granulated sugar
- 1/2 cup milk
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 1/2 cups blueberries fresh or frozen
For the cream cheese mixture:
- 1 (8 oz) block cream cheese
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup melted butter
Instructions
- Preheat your oven to 375 degrees F and line two muffin tins with cupcake liners. Set aside.
- In a large mixing bowl, combine melted butter with granulated sugar, milk, eggs, sour cream, and vanilla extract. Once smooth, sprinkle in all-purpose flour, baking powder and blueberries. Mix to form a batter.
- In another bowl, combine softened cream cheese, granulated sugar, an egg, and vanilla extract. Use an electric mixer to work out any lumps if needed.
- In another bowl, combine all-purpose flour with granulated sugar and melted butter. The mixture should be clumpy and resemble wet sand.
- Evenly fill the muffin cups all the way to the surface with batter. Spoon one tbsp of the cream cheese mixture on top, then sprinkle each one with crumb topping.
- Bake for 25 minutes or until the muffins are puffed with lightly golden edges.