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Bakery-Style Blueberry Cream Cheese Muffins

Jumbo bakery-style muffins packed with fresh blueberries, a surprise cheesecake filling, and topped with a buttery streusel crumble.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Bakery
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2.5 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 2 eggs large, room temp
  • 1 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cups blueberries fresh or frozen
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 4 tbsp unsalted butter cold, cubed

Equipment

  • Muffin Tin (12-cup)
  • Mixing bowls
  • Wire rack
  • Hand mixer or whisk

Method
 

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. For the filling: Beat softened cream cheese, sugar, and vanilla until smooth. Refrigerate until needed.
  3. For the streusel: Mix flour and sugar, then cut in cold butter until crumbly. Set aside.
  4. In a large bowl, whisk flour, baking powder, baking soda, and salt.
  5. In a medium bowl, whisk oil, sugar, eggs, sour cream, and vanilla until smooth.
  6. Pour wet ingredients into dry. Fold gently until just combined. Fold in blueberries.
  7. Add 1 tbsp batter to each muffin cup. Add 1 tbsp cream cheese filling. Top with remaining batter to cover filling.
  8. Sprinkle streusel topping generously over each muffin.
  9. Bake at 425°F for 5 minutes. Reduce heat to 375°F (190°C) and bake for another 18-20 minutes.
  10. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

If using frozen berries, do not thaw them beforehand. Toss berries in a little flour to prevent sinking.