Blueberry and Cream Cheese Streusel Muffins
Servings: 19 muffins
Ingredients
For the muffins:
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- 1/4 cup unsalted butter at room temperature
- 1/2 cup cream cheese at room temperature
- 2 eggs
- 2 tsp vanilla
- 1/2 cup buttermilk
- 1 zest of a lemon
- 3 tbsp fresh lemon juice
- 2 cups fresh blueberries
For the streusel topping:
- 1 cup all purpose flour
- 1/2 cup unsalted butter melted
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp kosher salt
Instructions
Make the muffins
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Cream the butter, cream cheese and sugar in a stand mixer with a paddle attachment or with a hand mixer for 3 minutes. With the mixer running on low, add the eggs, one at a time, then the buttermilk, vanilla, lemon zest and juice. During this time, you will likely need to stop a couple times and use a rubber spatula to scrape down any of the batter that has climbed up the sides of the bowl and incorporate it back into the rest of the batter.With the mixer running on low speed, add the dry ingredients, one large spoonful at a time, to the batter, until it just comes together. Finally add the blueberries and stir to combine. Spray muffin pan(s) with cooking spray. Use a 2 ounce ice cream scoop or a 1/4 cup measuring cup to distribute the muffin batter into the pan.
Make streusel, top muffins and bake.
- Whisk together the two sugars and salt. Add the butter and use your hands to squeeze and crumble the topping into clumps.Top each muffin with about 1 tablespoon of the crumble topping. Bake the muffins for 20-22 minutes. Allow them to cool in the pan for 5 minutes, then let them finish cooling on a wire rack.