Using a whisk, beat an egg, sugar, oil, vanilla, and Greek yogurt. And don’t worry about the Greek yogurt. Many people asked how can replace yogurt in a recipe because they don’t like it. I always use yogurt in my muffin recipes because it makes the muffins super moist, but you can’t even taste it when the muffins are done.
When you whisk wet ingredients, next add dry ingredients and whisk to combine. Finally, fold in blueberries and divide the mixture in paper liners. Add cream cheese mixture, more blueberries, and crumb topping. Bake for about 22 minutes, or until the tops are golden brown. Let them cool and enjoy.
Blueberry Cream Cheese Muffins
Prep Time: 20 minutes Cook Time: 25 minutes Yield: 9 1x Category: breakfast/desserts Method: bake Cuisine: American
Description
Blueberry Cream Cheese Muffins with Streusel Crumb Topping are moist and flavorful breakfast muffins, loaded with juicy blueberries and cream cheese filling.
Ingredients
Streusel Crumb Topping:
2/3 cup all-purpose flour
1/3 cup light brown sugar
¼ teaspoon salt
¼ cup unsalted butter-melted
Blueberry Muffins:
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¼ cup vegetable oil
½ cup granulated sugar
1 large egg
½ teaspoon vanilla
½ cup Greek yogurt
1 ½ cup fresh blueberries (half goes in batter and half for topping)
1 Tablespoon flour to toss the blueberries
Cream Cheese Filling:
6 oz. cream cheese-room temperature
3 Tablespoons granulated sugar
1 teaspoon vanilla
1 teaspoon corn starch
Glaze:
¾ cup powdered sugar
1 ½ –2 ½ teaspoons milk or creme
Instructions
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