Recipes: Breakfast and Breads

Blueberry Cream Cheese Muffins with Streusel Topping

These cream cheese muffins are filled with a lightly sweetened cream cheese mixture and topped with a crunchy sweet golden streusel topping.


  • For the muffins:

    • 1 1/2 c. frozen blueberries 
    • 1 3/4 c. flour 
    • 2 tsp. baking powder
    • 1 tsp. cinnamon
    • ½ tsp. salt
    • ¼ c. coconut oil, melted 
    • 4 T. melted butter 
    • 2/3 c. brown sugar
    • 2 large eggs, room temperature
    • ½ c. milk
    • 1 T. vanilla extract
  • For cream cheese filling:

    • 8 ounces cream cheese, room temperature
    • 1/4 c. granulated sugar
    • 2 tsp. vanilla extract
  • For crumb topping:

    • 1/3 c. brown sugar, packed
    • 1/2 tsp. ground cinnamon
    • 4 T. butter, melted
    • 2/3 c. plus 1 T. all-purpose flour


  • Preheat oven to 375°F. Grease a standard muffin tin or prepare tin with liners. Set aside.
  • In a medium bowl, combine flour, baking powder, cinnamon, and salt. Whisk until combined.
  • In a large mixing bowl, add melted coconut oil, melted butter, and brown sugar. Whisk until thoroughly incorporated. Add eggs, vanilla and milk and whisk until well combined.
  • Add the dry ingredients and incorporate them together until fully combined. 
  • Add frozen blueberries, gently folding into the batter. Be careful not to over-mix.
  • In a medium bowl, add softened cream cheese, granulated sugar, and vanilla extract. Mix until well combined.
  • In a medium bowl, add flour, brown sugar, cinnamon, and melted butter. Combine the ingredients together until crumbly.
  • Fill muffin tins with blueberry muffin batter until approximately 1/2 of the way full. Add roughly 1/2 tablespoon of the cream cheese mixture to the top of the muffin batter then top with a little more muffin batter. Spread streusel crumble evenly over each muffin top.
  • Bake for 25 minutes, or until a toothpick comes out clean. Allow muffins to cool for at least 15 minutes before serving.