Crumb topping
- 115g butter, cold
- 3/4 cup all-purpose flour
- 1/3 cup confectioners’ sugar
Cream cheese swirl
- 1/2 cup confectioners’ sugar
- 250g cream cheese, room temperature
For the muffins
- 125g cream cheese, room temperature
- 150g salted butter, room temperature
- 300g granulated sugar
- 3 large eggs
- 190g cake flour
- 1/4 cup buttermilk
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Crumb topping
- Using a food processor, fork, or your hands, combine the cold butter, flour, and confectioners’ sugar in a bowl until it resembles breadcrumbs.
- Keep in the fridge/chiller while you proceed with the other components.
Cream cheese swirl
- In a small bowl, mix together the cream cheese and confectioners’ sugar. Set aside while you prepare the muffin batter.
Muffins
- Preheat oven to 170°C. Prepare a muffin pan with muffin liners.
- Mix in the blueberries with 2 tbsp of the flour and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
- Add sugar gradually and beat until lighter and fluffier.
- Add eggs one at a time, beating well with each addition.
- Add in the vanilla.
- Add the flour and mix until just combined.
- Add in buttermilk with mixer on low and mix until just incorporated.
- Mix in the blueberries till well incorporated.
Assembling the cream cheese muffins
- Spoon a tablespoon of the muffin batter into the muffin cups. Filling each cup only halfway.
- Add cream cheese swirl to each muffin cup, followed by using another tablespoon of the batter to fill each cup.
- Using a toothpick, swirl the batter and the cream cheese of each muffin together.
- Top with the crumb topping and bake for about 20-25 minutes.
