Recipes and Cooking Blueberry and Cream Cheese Coffee Cake Muffins Be the first to rate & review! Coffee cake in muffin form? Yes, please! Serve these individual sweet cakes up for brunch or share with a friend for a tasty gift. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 21, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 25 mins Cool Time: 5 mins Total Time: 30 mins Servings: 12 Yield: 12 muffins Jump to Nutrition Facts Ingredients ½ of an 8-oz. pkg. cream cheese, softened 2 eggs 3 tablespoon granulated sugar 1 ½ teaspoon vanilla 1 ⅓ cup all-purpose flour ⅔ cup granulated sugar ¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ¼ cup butter, cut up ⅔ cup buttermilk or sour milk* 1 cup fresh blueberries 1 recipe Streusel Streusel ⅓ cup all-purpose flour 3 tablespoon packed brown sugar Dash salt 2 tablespoon butter, melted Directions Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. In a small bowl beat cream cheese, one of the eggs, 3 Tbsp. granulated sugar, and 1/2 tsp. of the vanilla with a mixer on low to medium until light and fluffy. In a large bowl stir together next five ingredients (through salt). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a medium bowl whisk together remaining egg and 1 tsp. vanilla, and buttermilk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Stir in blueberries. Spoon about 1 1/2 Tbsp. of the blueberry batter into each prepared muffin cup. Top each with 1 rounded Tbsp. cream cheese mixture. Divide remaining blueberry batter among cups. Sprinkle with Streusel. Bake 25 to 28 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove; serve warm or at room temperature. Streusel In a medium bowl combine 1/3 cup all-purpose flour, 3 tablespoons packed brown sugar, and a dash of salt. Toss in 2 tablespoons melted butter until moistened. *Making Sour Milk To make 2/3 cup sour milk, place 2 tsp. lemon juice or vinegar in a liquid measuring cup. Add enough milk to make 2/3 cup total liquid. Stir; let stand 5 minutes before using. To Store Place cooled muffins in a single layer in an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months. Rate it Print Nutrition Facts (per serving) 244 Calories 10g Fat 34g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 244 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 57mg 19% Sodium 233mg 10% Total Carbohydrate 34g 12% Total Sugars 20g Protein 4g Vitamin C 1.4mg 7% Calcium 58mg 4% Iron 1.1mg 6% Potassium 84mg 2% Folate, total 38.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.