These blueberry cream cheese muffins are soft, fluffy, loaded with juicy blueberries, and swirled with a rich cream cheese filling in every bite. Finished with a buttery cinnamon streusel topping, these bakery-style muffins are perfect for breakfast, brunch, dessert, or an afternoon snack with a cup of coffee.
If you love blueberry recipes as much as we do, you’re going to fall head over heels for these muffins. They combine everything we love about homemade muffins with the creamy goodness of cheesecake filling and a sweet crumb topping, making them completely irresistible.
If these sound good to you, you’ll love our blackberry cream cheese croissants, strawberry cream cheese empanadas, and cherry cream cheese Danish.
Jump to:
Why You’ll Love This Recipe
- Soft and moist bakery-style muffins
- Packed with fresh blueberries
- Rich cream cheese filling swirled throughout
- Sweet cinnamon streusel topping
- Easy to make with simple ingredients
- Perfect for breakfast, brunch, holidays, or dessert
- Freezer-friendly and great for meal prep
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Blueberries: Add juicy bursts of sweetness and a fresh, fruity flavor in every bite.
- Cream Cheese: Creates the rich, creamy swirl that makes these muffins feel extra indulgent, almost like a mini cheesecake.
- Buttermilk: Helps keep the muffins soft, tender, and moist while adding a slight tang that balances the sweetness.
- Butter: Adds richness to both the muffin batter and the streusel topping, making everything taste buttery and delicious.
- Vanilla Extract: Enhances the sweetness and brings all the flavors together without overpowering the blueberries.
Variations
- Pancake Muffins: Use pancake batter to make fluffy blueberry pancake muffins.
- Lemon Blueberry Cream Cheese Muffins: Add a teaspoon of lemon zest to the batter for a bright citrus flavor.
- Swap the Berries: Use your favorite berries to make different muffin varieties.
- Mixed Berry Muffins: Use a blend of berries for mixed berry muffins.
- Extra Crumb: Double the streusel recipe if you love an extra-thick crumb topping.
How to Make Blueberry Cream Cheese Muffins
Step 1: Toss the blueberries with flour and set aside. Then, mix the wet batter ingredients.
Step 2: Add the dry ingredients and mix until just combined. Then, fold in the blueberries.
Step 3: Beat the cream cheese until fluffy. Then, mix in the remaining filling ingredients until smooth.
Step 4: Mix the streusel ingredients until crumbly.
Step 5: Fill prepared muffin tin wells half full of batter. Then, add a bit of cream cheese filling and swirl with a toothpick. Repeat.
Step 6: Top with the streusel and bake until a toothpick comes out clean. Cool and enjoy!
Expert Tips
- Softened cream cheese blends much more smoothly and creates a silky filling without lumps.
- Mix the batter only until combined. Overmixing can result in dense muffins.
- Toss the blueberries in flour. This simple trick keeps the blueberries evenly distributed throughout the muffins.
- Use fresh or frozen blueberries. Both work well. Don’t defrost frozen blueberries before using them.
- Cool the muffins completely before serving, so the filling can set.
Blueberry Cream Cheese Muffins FAQs
Yes! Frozen blueberries work just as well as fresh blueberries. There’s no need to thaw them first. Simply toss them with flour before folding them into the batter to help prevent excess moisture and keep them evenly distributed.
Coating blueberries with flour helps keep them from sinking to the bottom of muffins or loaves during baking. This simple step ensures juicy blueberries are scattered throughout your baked goods.
Overmixing the batter is the most common cause of dense muffins. Stir the ingredients only until combined. A few small lumps are perfectly fine and will help keep the muffins soft and tender.
If you don’t have buttermilk, you can make a simple substitute by adding 2 teaspoons of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes before using.
Because these muffins contain a cream cheese filling, they should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days.
Yes. Once completely cooled, wrap each muffin individually and store them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator or warm briefly before serving.
These Blueberry Muffins are a Great Breakfast or Dessert With:
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Blueberry Cream Cheese Muffins
Ingredients
Muffins
- 1 ¾ cup all-purpose flour, divided
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup blueberries
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 2 egg yolks
- 2 tablespoons sour cream
- 2 tablespoons granulated sugar
Streusel Topping
- ¼ cup brown sugar
- 2 tablespoons butter, room temperature
- 1 tablespoon all-purpose flour
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350°.
- Line a 12-count muffin tin with paper liners or spray with non-stick cooking spray. Set aside.
Muffins
- Place blueberries in a small bowl and add ¼ cup of flour. Stir to fully coat blueberries and set aside.
- In a large bowl, mix together the egg, buttermilk, oil, vanilla, and sugar.
- Add in the flour, baking powder, and salt. Stir until just combined.
- Fold in the flour covered blueberries.
Cream Cheese Filling
- In a medium mixing bowl, beat the cream cheese until light and fluffy (about 2-3 minutes).
- Add in the egg yolks, sour cream, and sugar.
- Beat until well combined and smooth. Set aside.
Streusel Topping
- In a small bowl, combine the brown sugar, flour, cinnamon, and butter.
- Using a fork, or clean hands, mix the butter in with the dry ingredients until fully incorporated.
- Fill each muffin liner ½ way, add in a tablespoon of cream cheese mixture and use a toothpick to swirl into the batter.
- Add batter on top until about ⅔ full.
- Now, top each muffin with a generous amount of streusel topping and bake in the preheated oven for 18-22 minutes until a toothpick inserted comes out clean.
Notes
- Softened cream cheese blends much more smoothly and creates a silky filling without lumps.
- Mix the batter only until combined. Overmixing can result in dense muffins.
- Toss the blueberries in flour. This simple trick keeps the blueberries evenly distributed throughout the muffins.
- Use fresh or frozen blueberries. Both work well. Don’t defrost frozen blueberries before using them.
- Cool the muffins completely before serving, so the filling can set.
Leave a Reply