Blueberry Crumble Cream Cheese Muffins
These Blueberry Crumble Cream Cheese Muffins are soft, packed with jammy blueberries, and a delicious, velvety smooth cream cheese center. I used wild blueberries to make these, but you can use fresh or frozen blueberries. The blueberries are cooked with sugar, cinnamon and lemon juice to create a mouth watering jammy blueberry mixture that is layered into the muffins and filled into the center of the muffins along with a lightly sweetened cream cheese mixture after baking. The cinnamon sugar crumble topping adds the perfect contrast in texture to the soft, fluffy muffin. Make these as jumbo size or regular size.
There’s something about ripe, juicy blueberries in muffins. The sweetness of the berries combined with the soft, fluffy texture of the muffin is just delicious! These blueberry muffins combine ripe, juicy blueberries with a cinnamon sugar crumble AND a velvety smooth, lightly sweetened cream cheese center. Oh, and I also added extra ripe, juicy blueberries to the center filling after baking along with the cream cheese. I have a tough time picking my favorites for food, because in general I like variety, but these are definitely in my top muffins that I’ve made.
Here are a few other Breakfast ideas I think you will love!
FAQ
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend.
Storage
Store leftover Blueberry Crumble Cream Cheese Muffins in the refrigerator covered in an airtight container up to 1 week.
You can also freeze these muffins in a freezer safe bag or container for up to 2 months. If you choose to do this, I recommend not filling with the cream cheese center. I personally think the cream cheese center is better when it is freshly made.
Let me know what you thought!
If you make these Blueberry Crumble Cream Cheese Muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
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Blueberry Crumble Cream Cheese Muffins
- Total Time: 37 minutes
- Yield: 6 jumbo or 12 regular size muffins 1x
Description
These Blueberry Crumble Cream Cheese Muffins are soft, packed with jammy blueberries, and a delicious, velvety smooth cream cheese center. I used wild blueberries to make these, but you can use fresh or frozen blueberries. The blueberries are cooked with sugar, cinnamon and lemon juice to create a mouth watering jammy blueberry mixture that is layered into the muffins and filled into the center of the muffins along with sweet cream cheese after baking. The cinnamon sugar crumble topping adds the perfect contrast in texture to the soft, fluffy muffin.
Ingredients
- 8 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt (either full fat or nonfat, both work great)
- 1/4 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Blueberry Filling
- 2 cups blueberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Juice from 1 lemon
Crumble Topping
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
Cream Cheese Center
- 6 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 375F. Line a jumbo or regular muffin tin with liners, or you can make your own. To make your own cut parchment paper into 6×6 inch squares for jumbo, or 5×5 inch squares for regular size. Place the parchment paper square on the bottom of a glass, and use your hands to press the parchment paper along the sides of the glass. This helps create the shape of the muffin liner. Place in muffin tin. The liners may not stay in place until you add the muffin batter.
2. Make the blueberry filling. In a medium sized skillet, add blueberries, sugar, cinnamon and juice of lemon. Over medium heat, cook, stirring frequently, just until sugar dissolves and blueberries release their juices. Remove from heat and allow to cool.
3. Make the crumble topping.
4. Make the muffins. In a large mixing bowl, add melted butter, sugar, milk, Greek yogurt, eggs and vanilla extract. Sift in the flour, baking powder and salt. Stir just until combined.
5. Add half the muffin batter to the muffin liners. Evenly divide half the blueberry mixture on top of the batter. Evenly divide the remaining muffin batter among the muffins. Add more blueberry mixture on top, reserving 1/3 cup for filling the muffins after baking. Sprinkle the crumble topping on top.
6. Bake muffins in preheated oven for 20-28 minutes (for regular muffins, they will get done closer to 20 minutes, and the jumbo muffins may take a touch longer), or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool on wire cooling rack in pan for 2 minutes, then remove from pan and set directly on wire cooling rack.
7. Make the cream cheese filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, beat cream cheese, powdered sugar and vanilla extract. Place in a piping bag, or ziptop bag with one end snipped off.
8. When ready to fill center, scoop out the center, reserving the top. Place a small scoop of the blueberry mixture in the center, then pipe cream cheese filling to fill up the center. Place the reserved top on top of the cream cheese mixture. Repeat with remaining muffins. Serve and enjoy!
- Prep Time: 15
- Cook Time: 22
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
Do you use full fat greek yogurt in this recipe?
Lisette,
That is a great question and I will add that to the recipe! I actually have used both and they both work great. The full fat offers a more tender muffin, but the nonfat also creates a very tender muffin. I hope you enjoy these!
-Jolene