Blueberry Muffins Filled with Cream Cheese and Crumble

Blueberry Muffins Filled with Cream Cheese and Crumble

Enjoy these indulgent blueberry muffins with a succulent cream cheese filling and buttery crumble topping. These muffins balance the bright zest of fresh blueberries with the rich, creamy texture of the filling, all topped off with a sweet, crunchy topping for added texture and flavor.


Why you'll love it: These muffins are the perfect treat for anyone who loves the classic blueberry muffin but crave something a little more decadent. The cream cheese topping adds a creamy surprise to every bite, while the crumble topping provides a delicious contrast to the soft muffin base. They are ideal for breakfast, brunch or as a sweet snack.

Perfect occasion: Serve these muffins at your next brunch, as a special breakfast treat, or bring them to a potluck. They're sure to impress at any holiday gathering or informal get-together, and they make a great gift for friends and neighbors.

Decorating Tips: Before serving, you can lightly dust these muffins with powdered sugar for a more festive look, or drizzle them with a simple vanilla glaze to make them even more irresistible. Adding a few fresh blueberries to each muffin before baking can also improve their visual appeal.

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For the muffin batter:

  • 1 3/4 cup cake flour (or all-purpose flour)
  • 2 teaspoons of baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup granulated sugar (adjust to 3/4 cup for sweeter muffins)
  • 2 eggs
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1 cup of milk
  • 3/4 cup blueberries

For the cream cheese filling:

  • 6 ounces cream cheese
  • 1 teaspoon of vanilla extract
  • 1/4 cup granulated sugar
  • 1 teaspoon of milk

For the crumble topping:

  • 4 tablespoons cold unsalted butter, cut into cubes
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour


  1. Preheat oven:
    • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Prepare the muffin batter:
    • In a large mixing bowl, beat together the butter and granulated sugar until light and fluffy.
    • Beat the eggs one by one, then add the vanilla extract.
    • Sift the flour, baking powder and baking soda. Alternately add the milk, mixing until everything is well combined.
    • Gently incorporate the blueberries.
  3. Prepare the cream cheese deposit:
    • In another bowl, use a hand mixer to cream the cream cheese with the sugar until smooth.
    • Stir in the vanilla extract and milk. Transfer the filling to a piping bag.
  4. Prepare the crumble topping:
    • In a small bowl, combine brown sugar, granulated sugar and flour.
    • Incorporate the cold butter using a fork or cookie cutter until the mixture is crumbly.
  5. Assemble the muffins:
    • Fill each muffin cup about three-quarters full with the batter.
    • Insert the piping bag into the center of each filled cup and squeeze a dollop of cream cheese filling into the batter.
    • Generously top each muffin with the crumble mixture.
  6. Cook:
    • Bake in the preheated oven for 22 to 25 minutes, or until the top is golden brown and a toothpick inserted into the muffin comes out clean.
  7. Cool and store:
    • Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
    • Store the muffins in the refrigerator in an airtight container.

Enjoy these decadent blueberry muffins filled with cream cheese and crumble, a real treat perfect for any occasion or simply to satisfy your sweet tooth!

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