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Blueberry Cream Cheese Muffins with golden tops and fresh berries on a serving board

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
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%