Blueberry Cream Cheese Muffins are a delightful blend of sweet, tangy, and indulgent flavors that will brighten your morning. Each bite offers a burst of juicy blueberries paired with a rich, creamy swirl of cream cheese, creating a perfect balance. The tender, moist crumb and golden, slightly crisp top make these muffins irresistible. Ready in just 45 minutes, they’re a quick yet impressive treat for breakfast or a snack.
These muffins are not only delicious but also satisfying, with a texture that’s both fluffy and decadent. The subtle tang of cream cheese complements the natural sweetness of blueberries, making every mouthful a mini celebration. Whether you’re baking for a crowd or treating yourself, these muffins are sure to bring smiles and requests for seconds. Perfectly portioned and packed with flavor, they’re a must-try for any baking enthusiast.
Ingredients for Blueberry Cream Cheese Muffins
- Muffins:
- ¼ cup (60 ml) vegetable oil (you may substitute canola oil or other neutral cooking oil)
- 4 Tablespoons (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg white (room temperature preferred)
- ½ cup (120 ml) buttermilk
- 1 ½ teaspoons vanilla extract
- 1 ¾ cup (220 g) all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups (210 g) blueberries
- Filling:
- 8 oz (226 g) cream cheese (brick), softened
- ⅓ cup (67 g) granulated sugar
- ½ teaspoon vanilla extract
- Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup (50 g) brown sugar, firmly packed
- ⅛ teaspoon salt
- 2 Tablespoons butter, melted but not too hot
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, stir together oil and butter.
- Add sugar, egg, and egg white and whisk very well until combined.
- Add buttermilk and vanilla extract and whisk to combine.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
- Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
- Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.
- Filling: Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.
- Streusel: Whisk together flour, brown sugar, and salt. Drizzle in melted butter and use a fork to toss ingredients together until combined and clumpy (do not over-mix).
- Assembly: Divide batter into 15 muffin cups, filling each liner ⅔ of the way full. Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center. Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter. Sprinkle muffins evenly with streusel.
- Bake for 25 minutes or until muffins are baked through.
- Cool for 10 minutes before serving (the cream cheese filling will be very hot!). Note that the muffins may deflate slightly as they cool, which is normal.
Storage and Reheating Tips
Store your Blueberry Cream Cheese Muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 5-10 minutes for that fresh-baked taste.
Recipe Variations to Try
Swap blueberries for raspberries, blackberries, or diced strawberries for a different fruity twist. For a nutty crunch, add ½ cup of chopped walnuts or pecans to the batter. If you’re feeling adventurous, replace the cream cheese filling with lemon curd or a dollop of Nutella for a unique flavor combination.
Time-Saving Hacks
Use a cookie scoop to portion the muffin batter evenly into the liners for quicker assembly. If you’re short on time, skip the streusel topping and sprinkle the muffins with coarse sugar instead. For an even faster prep, measure and mix your dry ingredients the night before and store them in a sealed container.
Equipment Guidance for Perfect Muffins
Use a sturdy muffin tin to ensure even baking and prevent warping. A silicone spatula is ideal for gently folding the batter to avoid overmixing. For the streusel, a fork works best to create those perfect clumps without turning it into a paste. Don’t forget a cooling rack to let your muffins set properly before serving!
Common Questions Answered
Can I use frozen blueberries?
Yes, but toss them in 1 tablespoon of flour before adding to the batter to prevent excess moisture.
What if I don’t have buttermilk?
Make a quick substitute by mixing ½ cup milk with ½ tablespoon lemon juice or vinegar.
Why do the muffins deflate?
This is normal due to the cream cheese filling—they’ll still taste delicious!
Blueberry Cream Cheese Muffins
Ingredients
Muffins
- 1/4 cup vegetable oil you may substitute canola oil or other neutral cooking oil
- 4 Tablespoons unsalted butter melted
- 1 cup granulated sugar
- 1 large egg + 1 large egg white room temperature preferred
- 1/2 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cup all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cup blueberries see note
Filling
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar firmly packed
- 1/8 teaspoon salt
- 2 Tablespoons butter melted but not too hot
Instructions
- Preheat oven to 375F (190C) and line a muffin tin with paper liners.
- In a large bowl, stir together oil and butter.
- Add sugar, egg, and egg white and whisk very well until combined.
- Add buttermilk and vanilla extract and whisk to combine.
- In a separate, medium-sized, bowl whisk together flour, cornstarch, baking powder, and salt.
- Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
- Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.
- Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.
- Whisk together flour, brown sugar, and salt.
- Drizzle in melted butter and use a fork to toss ingredients together until combined, no flour/sugar remains unmoistened by the butter, and mixture is clumpy. Don’t over-mix or the streusel will become like a paste, you want it to be clumpy.
- Divide batter into 15 muffin cups, filling each liner ⅔ of the way full.
- Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center.
- Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter.
- Sprinkle muffins evenly with streusel.
- Transfer to 375F (190C) oven and bake for 25 minutes or muffins are baked through.
- Allow to cool for 10 minutes or so before digging in (the cream cheese filling will be very hot!). Muffins will puff up in the oven, but due to the cream cheese filling they will deflate and maybe even cave in a bit (like a black bottom) as they cool. This is normal!