00743 11 40 C 11 55. 007431 69 40 69 C 47. This post may contain affiliate links. Super moist blueberry muffins an Amazon Associate I earn from qualifying purchases.
These streusel-topped blueberry cream cheese muffins are super soft, packed with plump juicy berries, and are filled with a cream cheese surprise. My recipe includes a how-to video! Blueberry muffin with a bite taken out on a white plate next to blueberries. Sure they’re soft, fluffy and full of fat juicy berries, but they have a rich and decadent cheesecake-esque surprise. I published it 7 years ago, way back when Zach and I were in the midst of planning our wedding, and it was in dire need of a refresh. If you’ve made my vanilla cake or chocolate chip muffins, you already know why I like to use a blend of oil and butter in many of my recipes.
The butter adds flavor, oil adds moisture. You get the best of both worlds by using both. You’ll use one whole egg and one egg white. The extra white helps to make the muffins fluffier and adds a bit of lift to them. This helps to make the muffins tender, moist, soft, and adds a subtle tangy flavor that plays nicely with the blueberries. You may notice there’s no baking soda in this recipe and typically baking soda and buttermilk are used together. It’s not an accident that I left it out of this recipe and it’s not needed.
This helps to make the muffins soft and tender. I use fresh blueberries, but frozen would work. You do not need to thaw, but keep in mind frozen blueberries often leave purple streaks through your muffin batter. This isn’t a problem for taste, just something to be aware of!
This is for the cheesecake filling. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post! Making the batter for blueberry muffins, adding the blueberries, and preparing the cream cheese. Whisk together wet ingredients in a large bowl. I always start by whisking the oil and melted butter, first, just in case the butter is hot.
Mixing it with the room temperature oil will help cool it down, bring things to a uniform temperature, and make sure none of your other ingredients are affected by the heat. In a separate bowl whisk together the dry ingredients and then add them to the wet ingredients. Add the blueberries and stir until just combined. Be careful not to overdo it! Once your muffin batter is prepared, make your cream cheese filling by stirring together softened cream cheese, granulated sugar, and vanilla extract. You’re almost done, but these muffins wouldn’t be complete without a light sprinkling of crumbly, buttery streusel.
I have a super simple way of making streusel and will be sharing this in its own post soon. While many recipes require you to use a pastry cutter to cut the butter into your mixture, I start with melted butter. It’s so much simpler and yields a more tasty topping! Stir flour, sugar and salt together.