Makes: 12 muffins

Muffin Batter

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) brown sugar
• ½ cup (115 g) unsalted butter, melted and cooled
• 2 large eggs
• ½ cup (120 ml) milk
• 1 tsp vanilla extract
• 1½ cups fresh or frozen blueberries (if frozen, don’t thaw)
• 1 tbsp flour (for coating blueberries)

Cream Cheese Filling

• 8 oz (225 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 tsp vanilla extract

Optional Streusel Topping

• ¼ cup flour

• 2 tbsp brown sugar
• 2 tbsp cold butter, cubed

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well.
2. Mix the cream cheese, sugar, and vanilla until smooth. Set aside.
3. In one bowl, whisk together flour, baking powder, and salt.
4. In another bowl, whisk melted butter, sugars, eggs, milk, and vanilla.
5. Stir the wet ingredients into the dry ingredients until just combined. Don’t overmix.
6. Toss blueberries with 1 tablespoon flour and gently fold them into the batter.
7. Fill each muffin cup halfway with batter.
8. Add about 1 tablespoon of the cream cheese mixture to the center.
9. Cover with more batter until each cup is about ¾ full.
10. If using streusel, combine the topping ingredients with a fork until crumbly and sprinkle over each muffin.
11. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
12. Cool in the pan for 5 minutes, then transfer to a wire rack.

Tips

• Fresh blueberries hold their shape best, but frozen work well too.
• For extra sparkle and a crunchy top, sprinkle coarse sugar over the muffins before baking.
• Store in the refrigerator for up to 5 days because of the cream cheese filling. Warm for 10–15 seconds in the microwave before serving.
• These muffins also freeze well for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen in the microwave for 30–45 seconds.