Blueberry Cream Cheese Crumble Muffins

These Summertime Blueberry Muffins are most definitely the BEST muffin you will ever have! They have a wonderful cream cheese filling which creates a heavenly soft muffin.

Breakfast, lunch, and dinner (and yes my husband eats them at every meal when they’re available) will be 100% more enjoyable with the sweet bliss of Summertime Blueberry Muffins. Everyone will love this wonderful treat!

My husband and I love hosting! However, our small apartment kitchen doesn’t afford space to cook tons of dishes on the morning of hosting our friends and family. Fortunately, these blueberry muffins can be made days prior or even frozen a month before. Therefore, I preplan a perfect time to bake the blueberry muffins, so everyone can enjoy it in days to come!

One of the secrets for creating such a deliciously fluffy muffin is the chemical reaction between the white vinegar and the sour cream. You truly have to try it to understand the magical experience. Unfortunately, I think most muffins and cupcakes are dry and even when moist, they lack a soft lightness. However, the sour cream and white vinegar combination create a perfectly wonderful muffin. Additionally, there is a cream cheese filling which adds to the divine softness!

But, don’t be turned away due to the cream cheese or the sour cream. It is incredibly mind-blowing how fluffy and soft the muffins turn out as a result. I also recommend using large blueberries. This adds for great juicy bites of goodness.

Whether your house guests are sweet little sisters, strong hungry brothers, or a hungry Marine aviator, I know everyone with love these Summertime Blueberry Cream Cheese Muffins!

Fun Blueberry Muffin Fact #1

The Blueberry Muffin is the official muffin of Minnesota. In 1988, the Minnesota legislature adopted Minnesota Statutes 1.1496. Interestingly enough, the fun and yummy legislation was lobbied by a class of 3rd graders from South Terrace Elementary School in Carlton, Minnesota. After seeing the success of the corn muffin becoming Massachusetts’s official state symbol, the Minnesota 3rd graders set to work. The students successfully contacted Minnesota State Representative Mary Catherine Murphy who ran the bill. Thus, the Blueberry Muffin is now officially and forever connected to Minnesota.

Fun Muffin Fact #2

The muffins we know of today originated in America during the mid-1800s. Sometimes referred to as “American Muffins” or “quick-bread muffins,” these muffins do not use yeast as an active rising agent. Instead, “pearl ash” is once again a key ingredient in this old American recipe.

I would highly recommend trying my Cranberry & Rosemary Soda Bread which also utilizes “pearl ash” also known as baking soda.

Blueberry Cream Cheese Crumble Muffins

Miss Olivia Buchmann

The best blueberry muffins! They have a wonderful cream cheese filling which creates a heavenly soft muffin and the most delicious crumble on top!

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 25 mins

Course Breakfast

Cuisine American

Servings 24 muffins (12 large muffins)

Calories 232 kcal

Ingredients

  

The Muffin

• 2 eggs
• 1 cup sugar
• ½ cup vegetable oil
• 1 tbsp vanilla extract
• 1 tsp white vinegar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup sour cream
• 2 cups flour
• 2 cups blueberries I love using large blueberries!

The Filling

• 4 oz cream cheese softened
• 4 tbsp sugar

The Topping

• 1 cup flour
• 1 cup sugar
• 1/8 tsp salt
• 5 tbsp salted butter melted

Instructions

 

The Cream Cheese Filling

• In a small bowl stir the cream cheese and sugar until smooth.

The Yummy Topping

• With a fork, combine the melted butter, sugar, and flour in a small bowl. (keep some of the larger chunks!)

The Muffin Batter

• Preheat the oven to 350°F. Line muffin pan with paper muffin cups or spray with Pam.
• In an electric mixer, mix eggs until frothy (2 minutes). Add sugar and vegetable oil, mix until smooth. Add vanilla, vinegar, baking soda, and salt, mix thoroughly. Add sour cream, gently and briefly mix. Add flour.
• Thoroughly clean the blueberries. Stir blueberries into batter mixture with a spoon. (Keep some out to place on top of batter in the muffin pan.)
• Fill muffin cups ⅔ of the way.
• Add Cream Cheese filling to the muffin batter using a spoon. Place it in the center of the muffin batter, carefully fold it into the center.
• Sprinkle 1-2 spoonfuls of the crumble topping on top of the muffin batter and pat it down gently.

Baking

• Bake for 15-20 minutes for normal muffins and 25-30 minutes for large muffins. Double check by putting a toothpick in the muffin, if it comes out clean the muffin is ready!

Storing

• Eat within 3-4 days.
• I encourage you to freeze some as well! They last frozen for about a month. (Microwave and they're ready to eat!)
• Hope you ENJOY!!

Keyword Blueberry, Blueberry Muffin, breakfast, breakfast muffin, Cream Cheese, Muffin

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Inspired by Dorothy at “Crazy for Crust”