Bakery-Style Blueberry Cream Cheese Muffins
By Kiley Heard · wellmadebykiley.com
1 hr (includes cooling)
12 regular-sized or 6 jumbo-sized
Tender blueberry muffins with a swirled cream cheese center and buttery cinnamon crumb topping, baked at high heat then finished low.
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| prepPreheat oven to 425°F / 220°C | |||||||||
| prepLine a standard 12-cup muffin pan with 6 liners (every other well) or a 6-cup jumbo pan with 3 liners, or line all wells if baking in one round | |||||||||
| 250 g cream cheese, at room temperature | Beat cream cheese, sugar, vanilla & salt until smooth | Transfer to piping bag; set aside | Pipe cream cheese into center of each muffin, swirl top | Sprinkle crumb topping around cream cheese | Bake 425°F / 220°C, 5 min; reduce to 350°F / 175°C, 15–20 min (regular) or 25–30 min (jumbo) until golden | Cool in pan 5 min, transfer to wire rack | |||
| 55 g granulated sugar | |||||||||
| 4 g vanilla bean paste or extract | |||||||||
| Pinch of salt | |||||||||
| 60 g all-purpose flour | Mix flour, sugar, cinnamon, salt, butter & vanilla into crumble | Chill crumb topping | |||||||
| 100 g granulated sugar | |||||||||
| 1 g cinnamon | |||||||||
| 58 g salted butter, melted | |||||||||
| 4 g vanilla bean paste or extract | |||||||||
| 360 g all-purpose flour | Whisk together flour, baking powder, baking soda, salt & cinnamon | Fold dry into wet until just combined | Fold in blueberries until evenly dispersed | Divide batter among muffin cups, fill to rim | |||||
| 10 g baking powder | |||||||||
| 5 g baking soda | |||||||||
| 3 g salt | |||||||||
| 2 g cinnamon | |||||||||
| 85 g salted butter, melted and slightly cooled | Whisk butter, oil, sugar & eggs until combined | Whisk in buttermilk, yogurt & vanilla until pale yellow | |||||||
| 80 ml avocado oil (or oil of choice) | |||||||||
| 200 g granulated sugar | |||||||||
| 2 eggs, at room temperature | |||||||||
| 240 ml buttermilk, at room temperature | |||||||||
| 120 g Greek yogurt or sour cream, at room temperature | |||||||||
| 12 g vanilla extract | |||||||||
| 205 g fresh or frozen blueberries (do not thaw if frozen) | |||||||||
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