Blueberry Cream Cheese Muffins

Ingredients

• 1/2 cup (113g) unsalted butter, melted & slightly cooled (for the batter)
• 1 cup (200g) granulated sugar (for the batter)
• 2 large eggs, room temp (for the batter)
• 2 tsp vanilla extract (for the batter)
• 1/2 cup (120g) sour cream, room temp (for the batter)
• 1/3 cup (80ml) whole milk, room temp (for the batter)
• 2 1/4 cups (270g) all-purpose flour, spooned & leveled or weighed (don't pack it in) (for the batter)
• 2 1/4 tsp baking powder (for the batter)
• 1/2 tsp salt (for the batter)
• 1 1/2 cups blueberries tossed in ~2 tsp flour (helps prevent sinking & too much bleeding) (for the batter)
• 8 oz (226g) cream cheese, room temp (for the cream cheese filling)
• 1/4 cup (50g) granulated sugar (for the cream cheese filling)
• 1 tsp vanilla extract (for the cream cheese filling)
• 1 tbsp flour (for the cream cheese filling)
• 1 cup (120g) all-purpose flour (for the crumble)
• 1/3 cup (67g) granulated sugar (for the crumble)
• 3 tbsp (38g) light brown sugar (for the crumble)
• Pinch of salt (for the crumble)
• 1/2 tsp cinnamon (for the crumble)
• 6 tbsp (85g) unsalted butter, melted (for the crumble)
• 1 cup (120g) powdered sugar (for the optional drizzle)
• 2-3 tsp milk (adjust for desired consistency) (for the optional drizzle)
• Pinch of salt & a little vanilla (for the optional drizzle)

Instructions

1. Preheat the oven to 425°F (218°C) and line a muffin tin.
2. To make the crumble, combine flour, sugars, salt, and cinnamon. Add the melted butter and mix until crumbly.
3. Chill this while you make everything else.
4. Make the cream cheese filling by beating the cream cheese and sugar together. Then mix in the vanilla and flour until fully combined.
5. I also let this chill while I make the batter.
6. Whisk melted butter and sugar until combined.
7. Add eggs and vanilla, then whisk in sour cream and milk until smooth.
8. In a separate bowl, combine the flour, baking powder, and salt, then fold into the wet ingredients until just combined.
9. Don't over mix.
10. Toss blueberries with flour and gently fold into batter.
11. Divide the batter evenly between 12 muffin cups. (~3/4 full)
12. Using a piping bag, pipe the cream cheese mixture into the center of each muffin.
13. Top with a few extra blueberries & generously sprinkle the crumble over each.
14. Bake at 425°F (218°C) for 4-5 minutes, then reduce the temp to 350°F (175°C) without opening the oven door.
15. Bake 15-18 more minutes until a toothpick inserted comes out clean/mostly clean (check the muffin part, not the cream cheese).
16. Let the muffins cool before adding the drizzle.