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Blueberry Muffins with Cream Cheese Filling and Streusel Topping

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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 12 Big Muffins
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

Streusel or Crumb Topping
  • 83 g All-purpose flour 2/3 cup
  • 66 g Brown sugar 1/3 cup
  • 1/4 tsp salt
  • 60 g Melted butter 1/3 cup
  • 1/3 cup Blueberries
Muffins batter
  • 180 g All-purpose flour 1,5 cup
  • 1/4 tsp salt
  • 1 tbsp Baking powder
  • 80 ml Vegetable oil 1/3 cup
  • 150 g Sugar 3/4
  • 2 Eggs
  • 180 g Plain yogurt 3/4 cup
  • 1/2 cup blueberries
  • 1 tbsp All-purpose Flour
  • 1 tsp Vanilla Optional
Cream Cheese Filling
  • 170 g Cream cheese 6oz
  • 30 g Sugar 2,5 tbsp
  • 10 g Cornstarch 1 tbsp
  • 2 tsp Dried lemon zest You can add fresh lemon zest, lemon extract, orange or vanilla extract

Method
 

Crumb Topping
  1. Mix the flour, salt, and sugar together.
  2. Add the cooled melted butter and combine everything together.
  3. The mixture should stay crumbly.
Cream Cheese Filling
  1. The cream cheese should be at room temperature.
  2. To the cream cheese, add the sugar, cornstarch, and flavor of choice and mix together to combine.
Muffins Batter
  1. Preheat the oven to 175 °C / 347°F.
  2. Add the 1 tablespoon of flour to the blueberries, make sure they are well coated in flour, and leave them on the side for when the batter is ready.
  3. Prepare the dry ingredients by adding the salt and baking powder to the flour and mixing to combine.
  4. Beat the eggs and the sugar together until the mixture whitens and thickens.
  5. Add the vegetable oil while continuously mixing, then add the yogurt and mix until well incorporated.
  6. Sift in the dry ingredients into the wet ingredients and mix shortly to incorporate. Do not overmix at this point.
  7. Add the flour-coated blueberries and gently fold them into the batter using a spatula.
  8. If you prepare the batter in advance of the rest of the ingredients, only fold in the blueberries right before baking so they don't sink.
Baking
  1. If you are baking the muffins directly in a metal or silicon mold, you might want to spray them with some oil or cover them with butter before adding the batter.
  2. Fill the baking tins or wrappers until about the third with the batter.
  3. Add about 1,5 tbsp of the cream cheese filling in the center. Using a piping bag makes it easier to center the filling.
  4. Cover the filling with the rest of the batter, until about the 2 thirds way up.
  5. Add some blueberries to the top and a generous amount of the streusel or crumb topping. Add more blueberries and cover again with the streusel.
  6. Bake for 30 to 35 minutes.
  7. Enjoy!