Moist Blueberry Cream Cheese Muffins
Print Pin VideoThese better than bakery blueberry cream cheese muffins are literally the best you're going to ever have! They're packed with blueberry flavour, have a crunchy streusel (crumble) topping, and you also have the option (which I highly recommend) of adding dollops of cream cheese throughout the muffins - YUM! Honestly, if I ever open a bakery, these will be on the menu!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Streusel (Crumble) Topping
- ½ cup (100 g) white granulated sugar
- ½ cup (65 g) all purpose flour
- ½ tsp ground cinnamon
- 4 tbsp (56 g) melted butter - unsalted
Blueberry Muffin Batter
- 1½ cups (190 g) all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (150 g) white granulated sugar
- 1 large egg - room temperature
- ¼ cup (45 g) melted butter - unsalted
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- ½ cup (120 g) milk - room temperature
- 2 tsp vanilla essence/extract
- 2 tsp lemon zest
- 2 tsp lemon juice
- 1 cup (150 g) blueberries - fresh or frozen (do not thaw if using frozen blueberries)
- 1 cup (125 g) cream cheese - OPTIONAL, room temp
Instructions
- Preheat oven to 170 °C (340°F) with the fan on (see note 2 if you don't have a fan function) and line a 12 hole muffin/cupcake tray with liners. Set aside for now.
Streusel Topping (see note 4)
- Combine sugar, flour and cinnamon in a bowl and mix until well combined.
- Add in melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 1 if it doesn't). Set aside for now.
Blueberry Muffin Batter
- In a bowl sift together your flour, baking powder and salt. Using a whisk mix until well combined. Set aside for now.
- In a large bowl add in the sugar, egg, melted butter, vegetable oil, milk, vanilla, lemon zest and lemon juice. Using a whisk, mix until well combined.
- Add the dry ingredients into the wet ingredients, and using a spatula, fold until just combined. Do not overmix.
- Add in the blueberries and fold until just combined. Remember not to let the blueberries thaw if using frozen blueberries.
- OPTIONAL: If using cream cheese (which I highly recommend!) then using a fork, mash the cream cheese to make it smooth and easy to scoop (see note 3).
- ASSEMBLY: - Place a tablespoon of the muffin batter into each liner, ensuring there are blueberries in each scoop. - Then place half a teaspoon of cream cheese on one side of each of the liners (either the left or right). - Then place another tablespoon of the muffin batter into each liner, again ensuring there are blueberries in each scoop. If you have any left over muffin batter, evenly distribute it across the liners. - Then place another half teaspoon of cream cheese on the opposite side of the cream cheese you placed earlier (for example, if you placed the first dollop of cream cheese on the left, then place this next dollop on the right). This will just ensure that the cream cheese is distributed throughout the muffin and you get a little bit in each bite. - Then finish off by placing a generous amount of the crumble topping on the top of each muffin, pushing down gently so it sticks to the top of the muffin. Make sure you use up all the crumble because it's one of the best parts! :)
- Bake for 28 minutes, or until a toothpick comes out with a few moist crumbs. If using fresh blueberries, then check the muffins at 25 minutes, and then bake further if needed.
- Allow the muffins to cool in the tray for 20 minutes before placing onto a wire rack to completely cool. Enjoy!
Video
Notes
Note 1. If your crumble is too wet, then add in a little more flour. If the crumble is too dry and it's not forming into little chunks, then add a little more melted butter.
Note 2. If you don't have a fan function, then increase the temperature to 190 °C (375°F).
Note 3. If you decide not to use the cream cheese, then you will end up with around 11 muffins.
Note 4. The crumble topping makes the muffins slightly sweeter than a regular muffin (but still less sweet than say a frosted cupcake). If you prefer a less sweet muffin, you can omit the crumble. If you're unsure, then I would recommend adding the crumble - it really takes the muffins to the next level :D
Nutrition
Calories: 315kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 377mg | Potassium: 111mg | Fiber: 1g | Sugar: 25g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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