{"id":4423,"date":"2023-05-13T22:17:21","date_gmt":"2023-05-13T15:17:21","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=4423"},"modified":"2023-05-13T22:17:21","modified_gmt":"2023-05-13T15:17:21","slug":"blueberry-cream-cheese-muffins","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/blueberry-cream-cheese-muffins.html","title":{"rendered":"Blueberry Cream Cheese Muffins"},"content":{"rendered":"

How to make Blueberry Cream Cheese Muffins<\/h2>\n

\"\"<\/p>\n

Ingredients:<\/h2>\n

Streusel Crumb Topping:<\/strong><\/p>\n

2\/3 cup all-purpose flour<\/p>\n

1\/3 cup light brown sugar<\/p>\n

\u00bc teaspoon salt<\/p>\n

\u00bc cup unsalted butter-melted<\/p>\n

Blueberry Muffins:<\/strong><\/p>\n

1 cup all-purpose flour<\/p>\n

\u00bc teaspoon salt<\/p>\n

1 teaspoon baking powder<\/p>\n

\u00bc cup vegetable oil<\/p>\n

\u00bd cup granulated sugar<\/p>\n

1 large egg<\/p>\n

\u00bd teaspoon vanilla<\/p>\n

\u00bd cup Greek yogurt<\/p>\n

1 \u00bd cup fresh blueberries (half goes in batter and half for topping)<\/p>\n

1 Tablespoon flour to toss the blueberries<\/p>\n

Cream Cheese Filling:<\/strong><\/p>\n

6 oz. cream cheese-room temperature<\/p>\n

3 Tablespoons granulated sugar<\/p>\n

1 teaspoon vanilla<\/p>\n

1 teaspoon corn starch<\/p>\n

Glaze:<\/strong><\/p>\n

\u00be cup powdered sugar<\/p>\n

1 \u00bd \u20132 \u00bd teaspoons milk or creme<\/p>\n

Cook Mode Prevent your screen from going dark<\/p>\n

Instructions<\/h2>\n

Preheat the oven to 425 F, line cupcake pan with paper liners ad set aside. This recipe makes 9-10 muffins.<\/p>\n

Divide blueberries in half. Toss \u00be cup of blueberries with 1 Tablespoon flour. Reserve remaining \u00be cup of blueberries for topping. Set them aside.<\/p>\n

To make the crumb topping, stir together flour, sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.<\/p>\n

To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.<\/p>\n

In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract.<\/p>\n

Add dry ingredients into wet ingredients and mix everything together by hand.<\/p>\n

Finally, using a rubber spatula, fold in blueberries (3\/4 cup blueberries tossed with 1 Tablespoon flour). Reserve \u00be cup blueberries for topping.<\/p>\n

To make the cream cheese filling, mix softened cream cheese, sugar, corn starch, and vanilla just to combine.<\/p>\n

To assemble the muffins, add about 1 \u00bd Tablespoon of muffin mixture to each cup. Using a spoon spread the mixture up the side of paper liners to make the small dent in the center.<\/p>\n

Drop 1 not quite a full Tablespoon of cream cheese mixture in the center of each muffin. filling each cup about 2\/3 to \u00be full.<\/p>\n

Add a few blueberries on top, then generously top each muffin with streusel crumbs. Add a few more blueberries on top and gently press the crumbs to stick to the muffin batter.<\/p>\n

Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.<\/p>\n

Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.<\/p>\n

Meanwhile, prepare the glaze. Stir powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until desired consistency has reached. Drizzle over muffins and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

How to make Blueberry Cream Cheese Muffins Ingredients: Streusel Crumb Topping: 2\/3 cup all-purpose flour 1\/3 cup light brown sugar \u00bc teaspoon salt \u00bc cup unsalted butter-melted Blueberry Muffins: 1 cup all-purpose flour \u00bc teaspoon salt 1 teaspoon baking powder \u00bc cup vegetable oil \u00bd cup granulated sugar 1 large egg \u00bd teaspoon vanilla \u00bd […]<\/p>\n","protected":false},"author":1,"featured_media":4424,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4423"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4423"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4423\/revisions"}],"predecessor-version":[{"id":4425,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4423\/revisions\/4425"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4424"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}