Blueberry Cream Cheese Muffins with Streusel Topping
Prep time
Cook time
Total time
These muffins are packed with blueberries, a hint of lemon and topped with a cinnamon streusel that complements the flavors perfectly!
Recipe type: muffin
Cuisine: dessert, breakfast
Serves: 16
  • 2 cups (220g) all-purpose flour, sifted
  • 1½ cups (270g) fresh blueberries
  • ½ cup (100g) granulated sugar
  • ¼ cup (55g) packed brown sugar
  • ½ cup (120ml) milk (I use 1%)
  • 4 oz. (115g) cream cheese
  • ¼ cup (63ml) butter
  • 2 eggs (room temperature)
  • 1½ tablespoons (22.5ml) lemon juice
  • 1 tsp. (6g) lemon zest
  • 1½ teaspoons (6g) baking powder
  • ½ tsp. (3g) baking soda
  • 1 pinch Himalayan pink salt
  1. Preheat oven to 375℉ (190℃). Line muffin pans with muffin liners and set aside.
  2. Toss blueberries with approximately 2 tablespoons (13g) flour. Set aside.
  3. Combine remaining flour with both sugars, baking powder, baking soda, salt.
  4. In a large bowl, cream the cream cheese, lemon juice and vanilla until well blended and smooth.
  5. Add eggs, flour mixture, melted butter, milk and zest. Mix until all ingredients are just incorporated. Don’t over mix!
  6. FOLD in blueberries.
  7. Fill muffin cups to ⅔ full.
  8. Top with heaping tablespoon of streusel topping to each muffin.
  9. Bake for 18-20 minutes, or until lightly browned.
  10. When done, remove cups from pan and let cool on wire rack.
  11. Store in air-tight container up to 3 days.
For the streusel topping: Ingredients - ¾ C (150g) granulated sugar; ¼ C (55g) light brown sugar, packed; ½ C (55g) all-purpose flour, sifted; 1½ tsp. (6g)cinnamon; ¼ C butter (58g), room temperature. Directions -In a medium-size bowl, combine both sugars, flour and cinnamon. Add butter. Mix until crumbly. Store in air tight container in fridge up to two weeks.
Recipe by The Pastry Palette at