Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup flour (for streusel)
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until blended.
- Combine the wet and dry ingredients until just mixed. Gently fold in the blueberries.
- In a small bowl, mix softened cream cheese with powdered sugar until smooth.
- Fill muffin cups halfway with batter, add a dollop of the cream cheese mixture, and then top with more batter to fill the cups.
- For the streusel, mix the brown sugar, oats, flour, and cinnamon with melted butter until crumbly.
- Sprinkle the streusel on top of each muffin.
- Bake for 20-25 minutes until golden, and a toothpick comes out clean.
- Let the muffins cool for a bit before serving them.
Notes
Store any leftover muffins in an airtight container for up to three days or freeze them for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg