These Blueberry Streusel Muffins are a delightful treat, combining the tangy sweetness of blueberries with a crumbly cinnamon topping.
Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a mixing bowl, cream together the butter and cream cheese until smooth.
Ensure the butter and cream cheese are at room temperature for easier mixing.
Add the eggs, sugar, and vanilla extract to the bowl and mix until well combined.
Mix just until combined to avoid overworking the batter.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, mixing gently.
Mix until just combined to keep the muffins tender.
Fold in the blueberries and milk gently.
Coating the blueberries in a bit of flour can help prevent them from sinking.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for evenly sized muffins.
In a small bowl, mix the topping ingredients until crumbly.
Use cold butter to achieve a crumbly texture.
Sprinkle the topping evenly over the muffin batter.
Press the topping gently into the batter to help it adhere.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling the muffins in the tin helps them set and makes them easier to remove.
Serve the muffins warm or at room temperature and enjoy!
Pair with a hot beverage for a delightful treat.
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