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Tuesday 14 April 2026 05:54:36 GMT

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Blueberry Lemon Muffins with Cream Cheese Filling / Ingredients: For the Streusel: - 40g unsalted butter, melted (3 tablespoons) - 70g all purpose flour (1/2 cup + 1 tablespoon) - 35g sugar (3 tablespoons) - Zest of one lemon For the Muffins: - 200g granulated sugar (1 cup) - Zest of two lemons - 2 large eggs - 50g neutral oil (4 tablespoons) - 50g milk (4 tablespoons) - 150g plain yogurt (1/2 cup + 2 tablespoons) - 1 teaspoon vanilla bean paste - 250g all purpose flour (2 cups) - 2 teaspoons (10g) baking powder - 1/2 teaspoon salt - 150g blueberries, coated in 1 tablespoon flour (1 cup) For the Filling: - 80g unsalted butter, softened (1/3 cup + 1 teaspoon) - 135g powdered sugar (1 cup + 2 tablespoons) - 300g cream cheese (1 cup + 1/3 cup) - 1 teaspoon vanilla bean paste Instructions: 1. First, prepare the streusel. 2. Add the sugar and lemon zest to a small bowl. 3. Using your fingers, rub the lemon zest into the sugar until fragrant and well combined. 4. Add the flour and whisk everything together. 5. Pour in the melted butter and mix until crumbly. You can use your fingers to help break it up into coarse crumbs. 6. Place the streusel in the fridge while you prepare the muffins. 7. Preheat the oven to 180°C and line a muffin tin with 8 muffin liners. 8. Add the sugar and lemon zest to a large bowl. Rub them together using your fingers until fragrant. 9. Add the eggs and vanilla bean paste. 10. Using an electric hand mixer, mix until fluffy and slightly pale in color. 11. Mix in the oil, milk and yogurt. 12. Add the flour, baking powder and salt. Mix until just combined. Do not overmix. 13. Fold in the blueberries. 14. Evenly distribute the batter between the 8 muffin liners. 15. Note: I made extra tall bakery-style muffins, so I added more batter to each liner and ended up with 8 large muffins. If you prefer smaller muffins, you can divide the batter between more liners. Just keep in mind that they won’t be as tall. 16. Top with more blueberries and sprinkle the chilled streusel evenly over the muffins. 17. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. If you’re making smaller, regular sized muffins, they will need less time, around 18 minutes. 18. Remove the muffins from the oven and let them cool completely on a wire rack before filling. 19. While the muffins are cooling, prepare the filling. 20. Add the softened butter and sugar to a bowl. 21. Using an electric hand mixer, beat for about 5 minutes or until pale and fluffy. 22. Add the cream cheese and vanilla bean paste and mix until smooth and combined. 23. Transfer the filling to a piping bag. 24. Once the muffins have cooled completely, it’s time to fill them. 25. Using a knife or a long piping tip, gently push it into the center of each muffin to create a space for the filling. There is no need to remove any of the muffin. 26. Generously pipe the cream cheese filling into the center of each muffin. 27. Enjoy! 28. For storage information, tips and tricks, feel free to vist my blog! #muffins #blueberry #FoodTok #asmr #baking

Blueberry Lemon Muffins with Cream Cheese Filling / Ingredients: For the Streusel: - 40g unsalted butter, melted (3 tablespoons) - 70g all purpose flour (1/2 cup + 1 tablespoon) - 35g sugar (3 tablespoons) - Zest of one lemon For the Muffins: - 200g granulated sugar (1 cup) - Zest of two lemons - 2 large eggs - 50g neutral oil (4 tablespoons) - 50g milk (4 tablespoons) - 150g plain yogurt (1/2 cup + 2 tablespoons) - 1 teaspoon vanilla bean paste - 250g all purpose flour (2 cups) - 2 teaspoons (10g) baking powder - 1/2 teaspoon salt - 150g blueberries, coated in 1 tablespoon flour (1 cup) For the Filling: - 80g unsalted butter, softened (1/3 cup + 1 teaspoon) - 135g powdered sugar (1 cup + 2 tablespoons) - 300g cream cheese (1 cup + 1/3 cup) - 1 teaspoon vanilla bean paste Instructions: 1. First, prepare the streusel. 2. Add the sugar and lemon zest to a small bowl. 3. Using your fingers, rub the lemon zest into the sugar until fragrant and well combined. 4. Add the flour and whisk everything together. 5. Pour in the melted butter and mix until crumbly. You can use your fingers to help break it up into coarse crumbs. 6. Place the streusel in the fridge while you prepare the muffins. 7. Preheat the oven to 180°C and line a muffin tin with 8 muffin liners. 8. Add the sugar and lemon zest to a large bowl. Rub them together using your fingers until fragrant. 9. Add the eggs and vanilla bean paste. 10. Using an electric hand mixer, mix until fluffy and slightly pale in color. 11. Mix in the oil, milk and yogurt. 12. Add the flour, baking powder and salt. Mix until just combined. Do not overmix. 13. Fold in the blueberries. 14. Evenly distribute the batter between the 8 muffin liners. 15. Note: I made extra tall bakery-style muffins, so I added more batter to each liner and ended up with 8 large muffins. If you prefer smaller muffins, you can divide the batter between more liners. Just keep in mind that they won’t be as tall. 16. Top with more blueberries and sprinkle the chilled streusel evenly over the muffins. 17. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. If you’re making smaller, regular sized muffins, they will need less time, around 18 minutes. 18. Remove the muffins from the oven and let them cool completely on a wire rack before filling. 19. While the muffins are cooling, prepare the filling. 20. Add the softened butter and sugar to a bowl. 21. Using an electric hand mixer, beat for about 5 minutes or until pale and fluffy. 22. Add the cream cheese and vanilla bean paste and mix until smooth and combined. 23. Transfer the filling to a piping bag. 24. Once the muffins have cooled completely, it’s time to fill them. 25. Using a knife or a long piping tip, gently push it into the center of each muffin to create a space for the filling. There is no need to remove any of the muffin. 26. Generously pipe the cream cheese filling into the center of each muffin. 27. Enjoy! 28. For storage information, tips and tricks, feel free to vist my blog! #muffins #blueberry #FoodTok #asmr #baking

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