Make brunch special with these Blueberry Cream Cheese Muffins. Perfectly sweet and delicious with a decadent surprise filling. I am pretty sure everyone will go gaga over these lovelies. And these are excellent to serve with a cup of tea for an afternoon snack, too.
This recipe is a real keeper, a must-have, and to die for! Impress the crowd with these babies and watch them enjoy every bite.
½ c flour
¼ c granulated sugar
¼ tsp cinnamon
3 tablespoons butter, melted
Cream cheese filling:
10 oz. cream cheese softened
¼ cup of sugar
splash of vanilla
1 tsp baking powder
⅛ tsp salt
⅓ c granulated sugar
⅓ c sour cream
¾ cup blueberries-fresh or frozen (reserve some for topping)
How to make Blueberry Cream Cheese Muffins
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Use paper liners to line 6 cupcake wells in a tin.
Step 3: For the crumbs, mix the flour, sugar, and cinnamon. Add in the butter and mix well until crumbly.
Step 4: To make the cream cheese filling, whisk the cream cheese, sugar, and vanilla until creamy.
Step 5: To start with the muffins, whisk the sugar and egg until incorporated. Add in the sour cream followed by the dry ingredients. Fold in the blueberries but set aside some for the topping.
Step 6: Into the prepared muffin cups, add a spoonful of the batter into the bottom.
Step 7: Add a dollop of cream cheese over and top with more batter.
Step 8: Top the batter with the reserved blueberries and streusels.
Step 9: Bake in the preheated oven for about 5 minutes. Then, adjust the oven’s temperature to about 375 degrees and continue to bake for another 15 minutes.
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