Blueberry Cream Cheese Danish Muffins with Cinnamon Streusel
Tender bakery-style muffins featuring a tangy cream cheese center, bursts of fresh blueberries, and a buttery cinnamon streusel topping. The combination of lemon-brightened batter and rich cream cheese filling creates an indulgent treat perfect for breakfast, brunch, or an afternoon coffee break. These muffins offer the elegant flavors of a Danish pastry in convenient handheld form, with the streusel adding delightful texture contrast.
Ingredients
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla
- ¼ teaspoon lemon zest
- ½ cup milk
- blueberries, frozen or fresh
- 2 tablespoons all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture
- 5 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons butter, chopped
Instructions
- 1
Preheat oven to 375°F and grease 12 muffin cups or line with paper liners
- 2
Mix cream cheese, sugar and lemon juice in small bowl and set aside
- 3
Stir flour, baking powder and salt together in medium bowl and set aside
- 4
Beat butter and sugar until light and creamy, then beat in eggs one at a time until fluffy
- 5
Stir in vanilla and lemon zest, then add flour mixture alternately with milk by hand until just mixed
- 6
Place heaping tablespoon of batter in each muffin cup and press in a few blueberries
- 7
Spoon cream cheese filling over batter, dividing evenly, then press in more blueberries
- 8
Top with remaining batter, dividing evenly among cups
- 9
Mix flour, sugar and cinnamon for streusel, add chopped butter and mix with fork until crumbly
- 10
Sprinkle streusel over muffin tops
- 11
Bake for 28 to 30 minutes until set and golden brown
- 12
Cool in pan for 10 minutes, then remove and cool completely
Tips
Room temperature eggs and softened butter cream together more easily for a lighter texture
Don't overmix the batter after adding flour to prevent tough muffins
Use frozen blueberries straight from freezer to prevent them from bleeding too much color into the batter
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Can be made 1 day ahead and stored covered
Serve at room temperature or slightly warm
Common Mistakes
Don't overmix batter to avoid tough muffins
Use paper liners or grease well to prevent sticking
Cool in pan briefly to prevent breaking when removing
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture
General Alternatives
FAQ
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work well. Toss them lightly in flour before adding to prevent sinking to the bottom of the muffins.
How long do these muffins keep?
Store covered at room temperature for 2 days or refrigerate for up to 5 days. They can also be frozen for up to 3 months.
Can I make the batter ahead of time?
The batter is best used immediately, but you can prepare the dry ingredients and cream cheese filling separately ahead of time.