Blueberry Cream Cheese Muffins
Big, fluffy muffins with tall domed tops and a sweet crunchy topping. The best weekend baking recipe-easy, moist, and freezer-friendly!
Ingredients
- 1 cup fresh or frozen blueberries plus 2 TBSP flour
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 2 eggs
- 1 3 oz. pkg. cream cheese softened
- 1/2 cup butter melted
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 1/2 cup whole milk
Topping
- 2 tbsp butter melted
- 1 tbsp all-purpose flour
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350 degrees.
- Line 8 large muffin tin cups with paper liners.
- Toss the fresh or frozen blueberries with 2 tbsp. of flour and set aside.
- Whisk the flour, baking powder, baking soda, and salt in a mixing bowl.
- In the bowl of a mixer, cream the melted butter and sugar together. Add the eggs one at a time, mixing well after each. Add the cream cheese and lemon juice, mix to combine.
- Add the dry ingredients to the wet ingredients along with the milk and vanilla. Mix just until combined. Careful not to over mix.
- Stir in the blueberries.
Topping
- Combine the butter, flour, and sugar until crumbly.
- Fill the paper-lined muffin cups about 3/4 full. Sprinkle the topping mixture over the top of each muffin.
- Bake for 25-30 minutes or until a tester comes out clean.
- Allow to cool on a wire rack for 10 minutes.