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Blueberry Muffins

Blueberry muffins with a tangy lemon cream cheese swirl and a crackly brown sugar–almond streusel top baked until deeply golden and domed. Jumbo muffin size keeps the swirl and berry bursts towering above the liner for a bakery-style center.
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Prep Time 40 minutes
Cook Time 26 minutes
Total Time 1 hour 6 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
Muffin batter
  • 2 eggs large
  • 0.5 cup butter melted
  • 0.75 cup whole milk
  • 1 tsp vanilla
  • 1.5 cup fresh blueberries tossed in 1 tbsp flour
Cream cheese swirl
  • 4 oz cream cheese
  • 2 tbsp sugar
  • 1 tsp lemon zest
Streusel
  • 0.25 cup flour
  • 0.25 cup brown sugar
  • 2 tbsp cold butter
  • 0.25 cup sliced almonds

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a jumbo 6-cup muffin tin.
  2. Toss fresh blueberries with 1 tbsp flour so each berry is lightly coated.
Make batter and swirl
  1. Make the muffin batter by combining the dry ingredients with eggs, melted butter, whole milk, and vanilla until just mixed.
  2. Make the cream cheese swirl separately by mixing cream cheese, sugar, and lemon zest until smooth.
Assemble
  1. Fill each muffin cup 1/2 full with batter, then spoon in a portion of the cream cheese swirl.
  2. Top with more batter so the cups are not more than 3/4 full, then leave the swirl visible only after baking.
  3. Swirl with a toothpick to partially blend the swirl into the batter while still keeping pockets of cream cheese.
  4. Top each muffin with streusel made from flour, brown sugar, cold butter, and sliced almonds.
Bake and cool
  1. Bake at 400°F for 22–26 min until deeply golden and domed.
  2. Cool in the tin for 10 min so jumbo muffins can set before removing.

Notes

Pro tip: use a jumbo 6-cup tin—standard-size muffins can’t hold the swirl and berry burst effect. For storage, keep at room temperature in an airtight container for up to 2 days or refrigerate up to 4 days; rewarm briefly in the oven for best texture. Freeze baked muffins for up to 2 months. For a dairy-light swap, use plant-based butter and cream cheese made for baking, keeping baking time the same.