Blueberry Muffins With Cream Cheese Streusel
These blueberry muffins with cream cheese streusel aren't your ordinary blueberry muffins. They have just the right amount of blueberries, with a sweet creamy topping thats super moist and delicious!
Ingredients
For Cream Cheese Streusel
- 4 oz. cream cheese, softened
- 1/3 cup flour
- 1/4 cup old fashioned oats OR quick oats
- 1/2 cup granulated sugar
- 1/8 tsp salt
- 3 tbsp melted butter, unsalted
For The muffins
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup butter, room temperature
- 1 tbsp vanilla extract
- 1 tsp white vinegar
- 1 tsp baking soda
- 1/2 tsp salt
- 1½ cups sour cream
- 2 cups all purpose flour
- 1 cup blueberries - frozen, fresh or wild
Instructions
- Preheat oven to 375°. Line muffin pan with liners. Set aside.
- In the bowl of a stand mixer, or hand held mixer, cream the butter and sugar together.
- Add your eggs and mix well together.
- Add vanilla, vinegar and sour cream. Mix just until combined.
- Add flour, baking soda and salt. Mix until well combined. Make sure to not over mix. That can result in dry muffins!
- Gently fold in blueberries into batter using a spatula.
- Scoop batter into muffin liners, filling about half way with batter. Place streusel mixture on top of each muffin, making sure to use it sparingly so there is enough for each muffin.
- Bake in preheated oven for 22-25 minutes. Insert a toothpick in middle of a muffin to make sure it comes out clean, knwoing they are done.
- I thought these muffins tasted way better, and had a better texture the next day.
- Store these muffins in an airtight container at room temperature for a few days or in the fridge for up to a week.
- Enjoy!
Notes
*I used jumbo muffin liners for mine. The amount of muffins you will get will vary, depending on the size you use and the amount of batter you scoop into each.