Irresistible Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins (Fluffy, Streusel-Topped Brunch Favorite)

There’s something timeless about a warm, fresh blueberry muffin. But when you swirl in sweet cream cheese and crown it with a buttery crumb topping, it goes from good to unforgettable. These blueberry cream cheese muffins bring that perfect bakery-style bite to your kitchen without the fuss.

Jump to Recipe

Whether you’re planning a cozy brunch, prepping school snacks, or just want a soft, not-too-sweet treat with your coffee, this recipe fits. It’s made from simple pantry staples, bursts with real blueberries, and delivers a tangy-sweet center that makes people pause mid-bite.

Expect a fluffy texture, golden crumb top, and creamy pockets of flavor in every muffin. If you’ve been searching for the best blueberry muffins ever, with that extra wow factor, these just might be it.

Ingredients for Blueberry Cream Cheese Muffins

To make these blueberry cream cheese muffins light, moist, and flavorful, you’ll need a mix of baking staples and a few key upgrades. Below is everything you’ll need, divided by component for easy prep.

Muffin Batter

• 1 ½ cups fresh blueberries
  
• 1 ¾ cups all-purpose flour, plus 1 ½ tablespoons (for coating blueberries)
  
• 1 tablespoon cornstarch
  
• 2 teaspoons baking powder
  
• 1 teaspoon ground cinnamon
  
• ½ teaspoon salt
  
• ¼ cup vegetable oil
  
• 4 tablespoons melted unsalted butter
  
• 1 cup granulated sugar
  
• 2 large eggs, room temperature
  
• ½ cup whole milk
  
• 1 tablespoon vanilla extract
  

Cream Cheese Swirl

• 8 ounces cream cheese, softened
  
• ¼ cup granulated sugar
  
• 1 egg yolk
  
• 2 teaspoons vanilla extract
  

Streusel Crumb Topping

• ¼ cup all-purpose flour
  
• ¼ cup packed brown sugar
  
• 2 tablespoons cold unsalted butter, cut into small pieces
  
• Pinch of salt
  

Tip: If you prefer a richer twist, swap some of the milk for sour cream. For an extra blueberry hit, add a few extra berries on top before baking.

How to Make a Blueberry Muffin With Cream Cheese

Making these muffins is easy and rewarding. Each step builds texture and flavor, from the fluffy base to the creamy center and crisp topping. Here’s how to bring it all together.

1. Preheat and Prep
   Set your oven to 375°F. Line a standard muffin tin with paper liners and set aside.
   
2. Coat the Blueberries
   In a small bowl, toss the blueberries with 1½ tablespoons of flour. This helps keep them from sinking in the batter.
   
3. Mix the Dry Ingredients
   In a medium bowl, whisk together the remaining flour, cornstarch, baking powder, cinnamon, and salt until evenly combined.
   
4. Combine the Wet Ingredients
   In a large bowl, whisk the vegetable oil, melted butter, and sugar until smooth. Add the eggs and whisk until fully blended. Then stir in the milk and vanilla extract.
   
5. Make the Batter
   Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix. Fold in the flour-coated blueberries using a spatula.
   
6. Make the Cream Cheese Filling
   In another bowl, whisk the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
   
7. Prepare the Streusel Topping
   Mix the flour, brown sugar, cold butter, and salt with your fingers or a pastry cutter until crumbly.
   
8. Assemble the Muffins
   Spoon the batter into the liners until about two-thirds full. Add half a tablespoon of cream cheese filling to each. Swirl gently with a toothpick if you like. Sprinkle each muffin with streusel topping.
   
9. Bake and Cool
   Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 15 minutes before transferring to a rack.

Tips for Perfect Blueberry Cream Cheese Muffins

Getting that ideal bakery-style muffin at home is all about small details. These tips will help you avoid common pitfalls and get the most out of each batch.

Use Room Temperature Ingredients

Let your eggs, milk, and cream cheese sit out for about 15 minutes before baking. This helps the batter mix more evenly and prevents clumping in the cream cheese filling.

Coat the Blueberries in Flour

Tossing the blueberries in flour helps suspend them in the batter rather than letting them sink to the bottom. This keeps each bite balanced and avoids soggy bottoms.

Don’t Overmix the Batter

Once you combine wet and dry ingredients, stir just until the flour disappears. Overmixing creates tough muffins. A few small lumps in the batter are fine.

Create That Perfect Muffin Top

Fill every other space in the muffin tin to give each muffin more room to rise. This allows better airflow and helps form that golden dome. Topping with streusel just before baking adds crunch and visual appeal.

Swirl or Layer the Cream Cheese

For a cheesecake-like muffin, keep the swirl on top. If you prefer a hidden surprise, spoon half the batter, add cream cheese in the center, and top with more batter before adding streusel.

Optional Flavor Boosters

Try a little lemon zest in the batter for a brighter flavor or a pinch of nutmeg to deepen the warmth. Both complement blueberries beautifully.

Why are my blueberry muffins soggy?

Soggy muffins often come from underbaking or using thawed frozen berries that were not drained well. To avoid this, bake until a toothpick comes out clean and use fresh or properly dried berries.

Substitutions and Variations

Customizing your blueberry cream cheese muffins is easy. Whether you are working with dietary needs or just want a twist, here are some smart swaps and flavor ideas.

Dairy-Free and Gluten-Free Options

For a dairy-free version, replace the butter with coconut oil and use plant-based cream cheese and milk. To make them gluten-free, substitute a one-to-one gluten-free baking flour blend for the all-purpose flour.

Try a Different Berry

Raspberries, blackberries, or chopped strawberries can replace blueberries. Just keep the total volume about the same and coat the fruit lightly in flour before adding to the batter.

Blueberry Chocolate Chip Muffins

For a sweeter variation, fold in half a cup of mini chocolate chips with the blueberries. The result is a rich, bakery-style muffin with bursts of chocolate and fruit.

Blueberry Muffins with Sour Cream

Replace half the milk with sour cream for an even more tender crumb. The slight tang also plays nicely with the cream cheese swirl.

From Muffins to Bread

Use the same batter and swirl to make a loaf instead of muffins. Bake at 350°F for about 50 to 60 minutes, checking with a toothpick for doneness.

Add a Frosting Twist

Instead of a streusel topping, cool the muffins and spread a thin layer of blueberry cream cheese frosting on top. This turns them into a light dessert or tea-time treat.

Can I make these muffins without cream cheese?

Yes, you can skip the cream cheese filling entirely and just make a classic blueberry muffin. The base is flavorful enough to stand on its own, especially with the streusel topping.

Want another twist on cream cheese muffins? Try our Banana Cream Cheese Muffins Recipe for a tropical spin.

Storage and Freezing

Once baked and cooled, these blueberry cream cheese muffins are easy to store and keep fresh for days. The texture and flavor hold up well with proper handling.

How to Store

Place the muffins in an airtight container and keep them in the refrigerator. They stay fresh for up to five days. For best texture, let them sit at room temperature for about ten minutes before eating.

Avoid leaving them out on the counter for long periods, as the cream cheese swirl needs refrigeration for safety.

How to Freeze

Wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag or container. This prevents freezer burn and helps maintain moisture. They can be frozen for up to one month.

When ready to enjoy, let them thaw overnight in the fridge or warm them in the microwave for about fifteen seconds.

How to Reheat

For a just-baked feel, reheat in a toaster oven at 300°F for five to seven minutes. This gently restores the crumb and gives the streusel a light crisp.

Can I freeze the batter instead of the baked muffins?

It’s not recommended to freeze muffin batter with cream cheese inside. The texture may change. For best results, bake the muffins first and freeze them fully cooled.

Frequently Asked Questions

Nutrition and Serving Suggestions

These blueberry cream cheese muffins strike a satisfying balance between indulgence and everyday comfort. Each muffin is packed with real fruit, a creamy center, and a light crumb topping that adds texture without being overly rich.

Nutrition Facts (Per Muffin)

• Calories: 322
  
• Carbohydrates: 39 grams
  
• Protein: 5 grams
  
• Fat: 16 grams
  
• Saturated Fat: 7 grams
  
• Cholesterol: 83 milligrams
  
• Sodium: 228 milligrams
  
• Fiber: 1 gram
  
• Sugar: 24 grams
  

These values are based on standard ingredient portions and may vary slightly depending on substitutions.

How to Serve

For a cozy breakfast, serve the muffins warm with a hot drink like coffee or black tea. They also work well as a mid-morning snack or part of a brunch spread with eggs, fruit, and yogurt.

If serving to guests, consider warming them slightly and adding a small pat of butter on the side. Their texture and flavor are most enjoyable when gently heated.

Can I serve these as a dessert?

Yes, you can. These muffins can double as a light dessert, especially if topped with a small spoonful of whipped cream or dusted with powdered sugar.

Final Thoughts and Encouragement

If you’re looking for a muffin that delivers more than just sweetness, these blueberry cream cheese muffins might be exactly what you need. They offer that familiar comfort of homemade blueberry muffins, but with an unexpected creamy twist and a tender crumb that feels straight out of a neighborhood bakery.

They’re ideal for weekend brunches, weekday mornings, or anytime you want a soft and flavorful treat without a complicated process. Whether you choose to swirl the cream cheese on top or tuck it inside, each version brings something a little different to the table.

Give the recipe a try, and if it wins you over, consider leaving a comment or sharing it with someone who loves a good muffin. You might just turn a regular morning into something worth remembering.

Blueberry Cream Cheese Muffins

Emily Wilson

Fluffy and tender blueberry muffins filled with a sweet cream cheese swirl and topped with buttery streusel. Perfect for breakfast, brunch, or a cozy snack.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Brunch, Snack

Cuisine American

Servings 14 muffins

Calories 322 kcal

Equipment

• Mixing bowls
• Whisk
• Muffin tin
• Oven
• Spatula
• Toothpick

Ingredients

  

Muffin Batter

• 1 1/2 cups fresh blueberries rinsed and de-stemmed
• 1 3/4 cups all-purpose flour plus 1 1/2 tablespoons for coating blueberries
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 4 tablespoons unsalted butter melted
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1/2 cup whole milk
• 1 tablespoon vanilla extract

Cream Cheese Swirl

• 8 ounces cream cheese room temperature
• 1/4 cup granulated sugar
• 1 large egg yolk room temperature
• 2 teaspoons vanilla extract

Streusel Crumb Topping

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar packed
• 2 tablespoons unsalted butter cold, cut into pieces
• 1 pinch salt

Instructions

 

• Preheat oven to 375°F. Line a standard muffin tin with paper liners and set aside.
• Toss blueberries with 1½ tablespoons flour to prevent sinking. Set aside.
• In a medium bowl, whisk together flour, cornstarch, baking powder, cinnamon, and salt.
• In a large bowl, whisk oil, melted butter, and sugar. Add eggs, then milk and vanilla.
• Add dry ingredients to wet and stir until just combined. Fold in blueberries gently.
• In a separate bowl, whisk cream cheese, sugar, egg yolk, and vanilla until smooth.
• Make streusel by mixing flour, brown sugar, butter, and salt until crumbly.
• Spoon batter into liners two-thirds full. Top with cream cheese, swirl, and sprinkle streusel.
• Bake for 25 minutes or until a toothpick comes out clean. Cool for 15 minutes before serving.

Notes

Use room temperature ingredients for best texture. Avoid overmixing the batter. You can swap blueberries for other berries or add mini chocolate chips for variation.

Nutrition Information (Per Muffin)

• Calories: 322
• Carbohydrates: 39 g
• Protein: 5 g
• Fat: 16 g
• Saturated Fat: 7 g
• Cholesterol: 83 mg
• Sodium: 228 mg
• Potassium: 0 mg
• Fiber: 1 g
• Sugar: 24 g
• Vitamin A: 0%
• Vitamin C: 0%
• Calcium: 0%
• Iron: 0%

For more creative cooking & baking inspiration ideas, explore the Pinterest or connect with us on Facebook.

Share on Facebook

Post on X

Save