Blueberry Cream Cheese Muffins

These muffins have been a weekly request from my family; they make a perfect on-the-go breakfast or snack. The muffins are light, not too sweet, and filled with bursting blueberries. They also feature a blueberry cream cheese swirl and a crunchy crumble. I honestly can’t get enough of them. If you are looking for something easy to bake that rewards you with a delicious result, try this muffin recipe.

INGREDIENTS

FOR CRUMBLE TOPPING

• 45 g cold salted butter, cubed
• 45 g granulated sugar
• 30 g brown sugar
• 75 g all-purpose flour
• 1/4 tsp cinnamon

FOR CREAM CHEESE SWIRL

• 225g cream cheese (microwave for 10 – 20 seconds to soften)
• 48g granulated sugar 
• 1 tbsp all purpose flour 
• 1/2 tsp vanilla extract
• 1 tsp lemon juice 
• blueberry preserves or blueberry jam

FOR MUFFIN BATTER

• 120 ml milk
• 2 eggs
• 1 + 1/2 tsp vanilla extract
• 113g salted butter (melted)
• 220g granulated sugar
• 250g all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 320g fresh blueberry (notes; I squeeze about 1 teaspoon of lemon juice onto the blueberries, then add 1 tablespoon of flour to coat the blueberries.)

PROCESS

FOR CRUMBLE TOPPING

1. In a medium mixing bowl, add all-purpose flour, cinnamon, granulated sugar, and brown sugar. Combine thoroughly with a whisk.
2. Next, add the salted butter to dry mixing bowl and crumble them together with your hands. Set aside and start on the muffins.

FOR CREAM CHEESE

1. In a medium bowl, mix the cream cheese, granulated sugar, all-purpose flour, lemon juice and vanilla extract until smooth and creamy. Set aside.

FOR MUFFIN BATTER

1. Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
2. In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
3. Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
4. Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
5. With a spatula, gently fold in the blueberry, being careful not to over mix the batter.
6. Line your muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx. 2/3 full.
7. Add a small dollop of the cream cheese mixture on top of the batter in each cup. Then add about 1 teaspoon of the blueberry preserves and use a toothpick or a skewer to gently swirl the cream cheese and the blueberry preserves together.
8. Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!

** These muffins taste delicious even without the cream cheese. If you’re not a fan of cream cheese, you can omit it, and the muffins will still turn out great. **