Blueberry Cream Cheese Muffins Recipe

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, beat the softened cream cheese until smooth. Add the melted butter and mix until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the milk and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the blueberries until evenly distributed throughout the batter.
If using the optional streusel topping, combine the flour and granulated sugar in a small bowl. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. If using the streusel topping, sprinkle it evenly over the muffin batter.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious and moist Blueberry Cream Cheese Muffins for breakfast or as a snack! Share your delightful creations with us using