These blueberry cream cheese muffins are hands down some of my favorite treats! Also, the good news is that they aren’t hard to make at all.
Additionally, I first tried a blueberry cream cheese muffin at a local coffee shop. I feel in love with the tangy, sweet sour cream combination in the middle of a classic blueberry muffin. To top it all off, the muffin had a wonderful, warm streusel sprinkled right on top. It was delicious!
Looking for another muffin recipe? Then check out my sourdough morning glory muffins!
What Do Blueberry Cream Cheese Muffins Taste Like?
First, you’ve got your classic blueberry muffin paired with the sweetened cream cheese filling. This creates a cheesecake type of effect. Think of these muffins like personal blueberry cheesecakes with a sweet breading on the outside.
Where Do Blueberry Cream Cheese Muffins Originate?
While the classic American blueberry muffin traces its roots back to European settlers adapting their recipes with native wild berries (Back Then History), the modern addition of the rich, tangy cream cheese filling is an even more modern innovation. This transforms a breakfast treat into a personal-sized blueberry cheesecake.
Why This Recipe Works
- First, you get the contrast of the soft and creamy, cream cheese texture with the crunchy and warm streusel.
- Next, the cream cheese is encased around the blueberry muffin.
- Lastly, this recipe with all of the specific ratios, see recipe down below, give you a muffin that’s not soggy and holds together nicely.
How to Layer the Cream Cheese Filling
- Start by filling the muffin cups about halfway full with the blueberry muffin batter.
- Next, spoon a dollop of the sweetened cream cheese right into the center.
- Top it off with the remaining batter, ensuring that the cream cheese is completely covered.*
- Finally, sprinkle on a little bit of the streusel.
* Just a quick note: you can make a more rustic looking muffin by leaving the tops of the muffins uncovered. Just fill the muffin cups with a little more batter initially, add the cream cheese filling, then sprinkle the streusel on top. This method may require a few more minutes in the oven though. So keep that in mind!
Variations & Substitutions for Blueberry Cream Cheese Muffins
Lemon Blueberry Cream Cheese Muffins:
Add the zest of 1 lemon to the batter and 1 teaspoon of lemon juice to the cream cheese filling for a bright, and citrusy flavor.
Mixed Berry Cream Cheese Muffins:
Replace the blueberries with an equal amount of the mixed berries of your choice.
White Chocolate Blueberry Muffins:
Fold 1/2 cup of white chocolate chips into the batter for a sweeter muffin.
Equipment Needed
- 12-cup Muffin Tin
- Paper Muffin Liners (or nonstick spray if not using liners)
- Two Mixing Bowls (one for dry ingredients, one for wet)
- Stand Mixer or Whisk (for cream cheese filling)
- Measuring Cups & Spoons
- Rubber Spatula (for gently folding the batter)
- Spoon to evenly portion the batter
- Wire Cooling Rack (optional)
Ingredients for Blueberry Cream Cheese Muffins
For the Muffins:
- 2 Cups of all-purpose flour
- 2 Teaspoons of baking powder
- 1/2 Teaspoon of salt
- 1/2 Cup butter, melted
- 3/4 Cup of white sugar
- 2 Eggs
- 1 Teaspoon of vanilla
- 1/2 Cup of milk
- 1 1/2 Cups of fresh or frozen blueberries
Cream Cheese Filing:
- 8 Ounces of cream cheese, softened
- 3 Tablespoons of white sugar
- 1 Teaspoon of vanilla
- Splash of lemon juice (optional)
Streusel:
- 1/2 Cup of all-purpose flour
- 1/4 Cup of brown sugar
- 1/4 Cup of white sugar
- 1/2 Teaspoon of cinnamon
- 4 Tablespoons of melted butter
How to Make Blueberry Cream Cheese Muffins
First, start by preheating the oven to 425 degrees F. Line a muffin tin with paper liners or grease the muffin tin.
Next, make the cream cheese filling by adding cream cheese, white sugar, and vanilla to a stand mixer (or bowl) and beating it all together. Set aside.
In another bowl, make the streusel by combining the flour, brown sugar, white sugar, and cinnamon. Stir in the melted butter until you get a “crumbly-looking” texture. Set aside.
Next, make the muffin batter by whisking together the flour, baking powder, and salt in a large bowl. Then, in another bowl, whisk together the melted butter, white sugar, eggs, vanilla, and milk.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix. Fold in the blueberries.
Then, assemble the muffins by filling each muffin liner a little over halfway with batter. Add about a spoonful of cream cheese filling to the top. Optional, add a few extra blueberries to the tops of the muffins. Then generously sprinkle on the streusel topping over each muffin.
Bake at 425 degrees F for 5 minutes. Then, without opening the oven, reduce the oven temp to 350 degrees F and continue baking for about 14-18 minutes. You will know that the muffins are done because the streusel will look darker and the muffins will have a golden-brown tint to them when looked at from the bottom.
Let them cool either in the muffin tin or on a wire rack and enjoy! 🙂
This yields about 10-12 muffins.
How to Store & Freeze Blueberry Cream Cheese Muffins
Fridge: Store any leftover blueberry cream cheese muffins in an air-tight container or zip-top bag for up to 5 days. Because of the cream cheese filling, these muffins should not be left out at room temperature for more than 1-2 hours.
Freezer: To store for a longer period of time, freeze the muffins in a freezer-safe bag or container for up to 3 months. To serve, thaw the muffins overnight in the refrigerator or warm them in the microwave for 15-30 seconds until soft and warm.
For the best texture, allow the refrigerated muffins to sit at room temperature for about 10-15 minutes before eating, or warm slightly before serving.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries instead of fresh?
Yes! Just be sure not to let them sit out too long or rinse them. They will get watery and make the batter purple.
Can I cover the cream cheese filling on the muffins?
Absolutely! Adding some extra batter to the tops of the muffins is actually the traditional way to make them. I just like how pretty they look with some exposed cream cheese filling and the streusel on top. 🙂
Can I make mini-muffins?
Yes, make these muffins following this recipe. Just use a mini-muffin tin instead.
How do I get bakery-style muffins?
One way to get bakery-style muffins is by preheating the oven to 425 degrees F and baking the muffins at this temp for the first 5 minutes. Then decreasing the temp to 350 degrees F for the rest of the baking time. This helps the muffins to quickly rise and get that dome look.
Also, adding the streusel is optional, but definitely helps to elevate the look of the muffins!
Do I need to make the streusel?
No. It is an optional step, but I recommend it because it really helps to elevate the look and taste of the muffins.
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Blueberry Cream Cheese Muffins
Equipment
- 12-cup Muffin Tin
- Paper Muffin Liners (or nonstick spray if not using liners)
- Two Mixing Bowls (one for dry ingredients, one for wet)
- Stand Mixer or Whisk (for cream cheese filling)
- Measuring cups/spoons
- Rubber Spatula (for gently folding the batter)
- Spoon to evenly portion the batter
- Wire cooling rack- optional
Ingredients
- For the Muffins:
- 2 Cups of all-purpose flour
- 2 Teaspoons of baking powder
- 1/2 Teaspoon of salt
- 1/2 Cup butter melted
- 3/4 Cup of white sugar
- 2 Eggs
- 1 Teaspoon of vanilla
- 1/2 Cup of milk
- 1 1/2 Cups of fresh or frozen blueberries
- Cream Cheese Filing:
- 8 Ounces of cream cheese softened
- 3 Tablespoons of white sugar
- 1 Teaspoon of vanilla
- Splash of lemon juice optional
- Streusel:
- 1/2 Cup of all-purpose flour
- 1/4 Cup of brown sugar
- 1/4 Cup of white sugar
- 1/2 Teaspoon of cinnamon
- 4 Tablespoons of melted butter
Instructions
- Start by preheating the oven to 425 degrees F. Line a muffin tin with paper liners or grease the muffin tin.
- Next, make the cream cheese filling by adding cream cheese, white sugar, and vanilla to a stand mixer (or bowl) and beating it all together. Set aside.
- In another bowl, make the streusel by combining the flour, brown sugar, white sugar, and cinnamon. Stir in the melted butter until you get a “crumbly-looking” texture. Set aside.
- Next, make the muffin batter by whisking together the flour, baking powder, and salt in a large bowl. Then, in another bowl, whisk together the melted butter, white sugar, eggs, vanilla, and milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix. Fold in the blueberries.
- Assemble the muffins by filling each muffin liner a little over halfway with batter. Add about a spoonful of cream cheese filling to the top. Optional, add a few extra blueberries to the tops of the muffins. Then generously sprinkle on the streusel topping over each muffin.
- Bake at 425 degrees F for 5 minutes. Then, without opening the oven, reduce the oven temp to 350 degrees F and continue baking for about 14-18 minutes. You will know that the muffins are done because the streusel will look darker and the muffins will have a golden-brown tint to them when looked at from the bottom.
- Let them cool either in the muffin tin or on a wire rack and enjoy! 🙂
Ohh that’s my kind of recipe! 😍 Keeping it for later