Description
Soft blueberry muffins with a creamy cheesecake center and a buttery cinnamon crumble topping. They are tender, fruity, and bakery-style with the perfect balance of sweet, tangy, and crumbly textures.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries, fresh or frozen
- 8 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
- In another bowl, whisk together melted butter, eggs, sour cream, milk, and 1 teaspoon vanilla extract.
- Stir the wet ingredients into the dry ingredients just until combined, then gently fold in the blueberries.
- In a small bowl, beat the cream cheese with 3 tablespoons granulated sugar and 1 teaspoon vanilla extract until smooth.
- In another bowl, combine 1/2 cup flour, brown sugar, and cinnamon, then cut in the cold cubed butter until the mixture is crumbly.
- Spoon a small layer of muffin batter into each muffin liner.
- Add about 1 tablespoon of cheesecake filling to the center of each muffin.
- Top with the remaining batter, dividing it evenly among the muffin cups.
- Sprinkle the crumble topping generously over each muffin.
- Bake for 22 to 25 minutes, or until the tops are golden and a toothpick inserted into the muffin portion comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack and let cool before serving.
Notes
- Use room temperature cream cheese for the smoothest filling.
- If using frozen blueberries, do not thaw them before mixing into the batter.
- Store the muffins in the refrigerator because of the cream cheese filling.
- A short warm-up before serving brings back the soft texture beautifully.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 58mg
Keywords: blueberry cheesecake stuffed crumble muffins, blueberry cream cheese muffins, blueberry streusel muffins, cheesecake stuffed muffins, bakery style blueberry muffins