Blueberry Cream Cheese Muffins (Print Version)

Moist muffins with blueberries, cream cheese filling and streusel topping - perfect for breakfast or a sweet afternoon treat.

# Ingredients:

→ Streusel Crumb Topping

01 - 2/3 cup all-purpose flour
02 - 1/3 cup light brown sugar
03 - 1/4 teaspoon salt
04 - 1/4 cup unsalted butter, melted

→ Muffin Batter

05 - 1 cup all-purpose flour
06 - 1/4 teaspoon salt
07 - 1 teaspoon baking powder
08 - 1/4 cup vegetable oil
09 - 1/2 cup granulated sugar
10 - 1 large egg
11 - 1/2 teaspoon vanilla extract
12 - 1/2 cup Greek yogurt
13 - 1 1/2 cups fresh blueberries, divided
14 - 1 tablespoon flour for coating blueberries

→ Cream Cheese Filling

15 - 170g cream cheese, room temperature
16 - 3 tablespoons granulated sugar
17 - 1 teaspoon vanilla extract
18 - 1 teaspoon corn starch

→ Glaze

19 - 3/4 cup powdered sugar
20 - 1 1/2 - 2 1/2 teaspoons milk or cream

# Steps:

01 - Preheat the oven to 220°C (425°F). Line cupcake pan with paper liners and set aside.
02 - Divide blueberries in half. Toss 3/4 cup of blueberries with 1 tablespoon flour. Reserve remaining 3/4 cup of blueberries for topping.
03 - In a bowl, stir together flour, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
04 - In a large bowl, stir together flour, baking powder, and salt. Set aside.
05 - In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract.
06 - Add dry ingredients into wet ingredients and mix everything together by hand. Fold in the flour-coated blueberries using a rubber spatula.
07 - Mix softened cream cheese, sugar, corn starch, and vanilla just until combined.
08 - Add about 1 1/2 tablespoons of muffin mixture to each cup. Using a spoon, spread the mixture up the sides of paper liners to create a small dent in the center. Drop 1 tablespoon of cream cheese mixture in the center of each muffin, filling each cup about 2/3 to 3/4 full.
09 - Add a few reserved blueberries on top of each muffin. Generously top with streusel crumbs. Add a few more blueberries and gently press to adhere to the batter.
10 - Place in preheated oven and immediately reduce the temperature to 175°C (350°F). Bake for 22-25 minutes, or until the tops are golden brown and the centers have set.
11 - Allow muffins to cool for 5-10 minutes in the pan, then transfer to a wire rack to cool completely.
12 - Stir powdered sugar with milk or cream. Start with 1 teaspoon of liquid and gradually add more until desired consistency is reached. Drizzle over cooled muffins before serving.

# Notes:

01 - These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
02 - For the best texture, ensure cream cheese is fully at room temperature before mixing.

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