Ingredients
Scale
- 2/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/4 tsp salt
- 1/4 cup melted unsalted butter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup Greek yogurt
- 3/4 cup fresh blueberries (tossed with 1 tbsp flour)
- 3/4 cup fresh blueberries (for topping)
- 6 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 1 1/2 to 2 1/2 tsp milk or cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- In one bowl, mix together all-purpose flour, baking powder, brown sugar, granulated sugar, and salt.
- In another bowl, whisk melted butter, vegetable oil, egg, vanilla extract, and Greek yogurt until smooth.
- Gradually combine the wet mixture into the dry ingredients without overmixing.
- Fold in blueberries that have been tossed with flour for even distribution.
- Prepare the cream cheese filling by beating softened cream cheese with sugar and cornstarch until smooth.
- Spoon half the muffin batter into each cavity, add cream cheese filling, then top with remaining batter and extra blueberries.
- Bake for 22 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg