Description
Bursting berries, creamy centers, and buttery cinnamon-crunch tops—pure delight!
Ingredients
For the Muffins:
1 ½ cups all-purpose flour
½ cup sugar
2 tsp baking powder
½ tsp cinnamon
¼ tsp salt
⅓ cup coconut oil or melted butter
1 egg
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
For the Cream Cheese Filling:
4 oz cream cheese, softened
2 tbsp sugar
½ tsp vanilla extract
For the Crumb Topping:
⅓ cup flour
3 tbsp brown sugar
½ tsp cinnamon
2 tbsp cold butter or coconut oil
Instructions
Preheat oven to 375°F (190°C). Line or grease a muffin tin.
In one bowl, whisk flour, sugar, baking powder, cinnamon, and salt.
In another bowl, mix oil, egg, milk, and vanilla. Combine with dry ingredients.
Gently fold in blueberries.
For the filling, beat cream cheese, sugar, and vanilla until smooth.
Fill muffin cups halfway with batter. Add 1 tsp of cream cheese filling in center. Top with more batter.
In a small bowl, mix crumb topping ingredients until crumbly. Sprinkle over muffins.
Bake for 20–23 minutes or until golden and a toothpick comes out clean (not through the cream cheese). Cool slightly before serving.
- Prep Time: 15 mins
- Cook Time: 23 mins
Nutrition
- Serving Size: 12
- Calories: 220
- Fat: 12g
- Carbohydrates: 21g
- Protein: 4g