Blueberry Cream Cheese Muffins with Streusel Crumb Topping

Recipe by blueskyvibe

Serves 1

Blueberry Cream Cheese Muffins with Streusel Crumb Topping by blueskyvibe on Grocie. Serves 1.

Ingredients

• 2/3 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 1/2 cup Greek yogurt
• 1 1/2 cup fresh blueberries
• 1 Tablespoon flour
• 6 oz cream cheese
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon corn starch
• 3/4 cup powdered sugar
• 1 1/2 - 2 1/2 teaspoons milk or creme

Steps

1. Preheat the oven to 425 F, line cupcake pan with paper liners and set aside. This recipe makes 9-10 muffins.
2. Divide blueberries in half. Toss ¾ cup of blueberries with 1 Tablespoon flour. Reserve remaining ¾ cup of blueberries for topping. Set them aside.
3. Stir together flour, sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
4. In a large bowl, stir together flour, baking powder, and salt and set aside. In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract. Add dry ingredients into wet ingredients and mix everything together by hand. Finally, using a rubber spatula, fold in blueberries (3/4 cup blueberries tossed with 1 Tablespoon flour). Reserve ¾ cup blueberries for topping.
5. Mix softened cream cheese, sugar, corn starch, and vanilla just to combine.
6. Add about 1 ½ Tablespoon of muffin mixture to each cup. Using a spoon, spread the mixture up the side of paper liners to make a small dent in the center. Drop 1 not quite a full Tablespoon of cream cheese mixture in the center of each muffin, filling each cup about 2/3 to ¾ full. Add a few blueberries on top, then generously top each muffin with streusel crumbs. Add a few more blueberries on top and gently press the crumbs to stick to the muffin batter.
7. Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set. Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
8. Stir powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until desired consistency has reached. Drizzle over muffins and serve.

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