Imagine biting into a warm, fluffy muffin with sweet pockets of blueberry, a creamy cheesecake-like center, and a golden, buttery streusel topping—that’s exactly what you’ll get with these irresistible Blueberry Cream Cheese Muffins! They’re like your favorite bakery treat, only better because you made them at home. I’m so excited to walk you through how these beauties come together—trust me, you’re going to want these in your regular baking rotation!
Why You’ll Love This Recipe
- Bakery Style at Home: You don’t need to visit a fancy coffee shop to enjoy those scrumptious, oversized Blueberry Cream Cheese Muffins—the layers of flavor and texture give serious bakery vibes!
- Creamy Surprise: Each muffin is crowned with a luscious, tangy cream cheese filling that turns every bite into pure magic.
- Easy to Customize: The basic recipe is a fantastic canvas—swap in your favorite berries, gluten-free flour, or jazz up the streusel any way you like.
- Make-Ahead Friendly: They keep beautifully, making them perfect for breakfast meal prep, potlucks, or as a homemade edible gift.
Ingredients You’ll Need
One of the best things about Blueberry Cream Cheese Muffins is that they use everyday ingredients, each one playing an important role. From the rich, tangy cream cheese to the juicy blueberries and the buttery crumble, every single component makes these muffins a standout treat!
- Vegetable Oil: This keeps the muffins ultra-moist and tender, and you can swap in canola or another neutral oil if you’d like—perfect for keeping things easy!
- Unsalted Butter (melted): Adds rich flavor in tandem with the oil, so you get the best of both worlds.
- Granulated Sugar: Sweetens both the muffin batter and the tangy cream cheese center. You’ll use it in the filling and the muffin base.
- Egg + Egg White: These add structure and create a wonderfully light crumb—room temperature eggs blend in best.
- Buttermilk: Gives your Blueberry Cream Cheese Muffins a subtle tang and helps them rise up tall and fluffy.
- Vanilla Extract: Brings everything together and infuses the whole muffin with warm, classic bakery flavor.
- All-Purpose Flour: This forms the base of the muffin and the streusel, providing structure and a tender bite.
- Cornstarch: A little cornstarch in the batter softens the crumb—your secret weapon for bakery-style results.
- Baking Powder: The leavening agent that gives you those gorgeous, high domed muffins.
- Salt: Just a touch sharpens all the other flavors and keeps things balanced.
- Blueberries: The star! Fresh or frozen both work; just toss them in at the end so they’re evenly distributed.
- Cream Cheese (brick, softened): Creates that dreamy, rich filling nestled in each muffin. Make sure it’s softened so it blends up smooth.
- Brown Sugar (for streusel): Adds caramel notes and a touch of crunch to the crumb topping.
- Butter (melted, for streusel): Brings the crumb together and helps it bake up golden and irresistible.
Variations
Don’t be afraid to make these Blueberry Cream Cheese Muffins your own! This recipe is a fabulous starting point for all sorts of tasty twists to fit your favorite flavors, ingredients on hand, or dietary preferences. Here are just a few fun ideas:
- Berry Swap: Feel free to substitute raspberries, blackberries, or a mix of your favorite berries—fresh or frozen work beautifully.
- Citrus Zest: Add a teaspoon or two of fresh lemon or orange zest to the batter or cream cheese filling for a lively citrus pop that pairs perfectly with blueberries.
- Gluten-Free Version: Use your favorite 1:1 gluten-free flour blend to make these muffins friendly for gluten-sensitive folks.
- Nutty Streusel: Toss a handful of chopped pecans, walnuts, or sliced almonds into the streusel topping for an extra layer of crunch.
How to Make Blueberry Cream Cheese Muffins
Step 1: Prepare Your Pan & Preheat
Get started by preheating your oven to 375°F (190°C). Line a standard muffin tin with paper liners or grease them well. This guarantees your muffins release beautifully and stay picture-perfect!
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the vegetable oil and melted butter until smooth, then add the sugar, egg, and egg white. Whisk thoroughly so everything is completely combined—this gets your base light and fluffy. Now, pour in the buttermilk and vanilla extract, whisking until it’s all beautifully blended.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. This quick mix helps the leavening get evenly distributed, so every muffin rises just right.
Step 4: Fold & Add Blueberries
Add the dry ingredients to your wet mixture and use a spatula to gently fold everything together. Don’t overmix (a few streaks of flour are okay). Gently fold in the blueberries, making sure they’re evenly distributed but not crushed.
Step 5: Make the Cream Cheese Filling
In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. The texture should be spreadable, with no lumps—this is your delicious, cheesecake-like surprise layer!
Step 6: Stir Together Streusel Topping
In another small bowl, combine flour, brown sugar, and salt. Stir in the melted butter with a fork until crumbly. This topping will turn golden and crispy in the oven, adding just the right amount of sweet crunch.
Step 7: Assemble the Muffins
Spoon enough muffin batter into each liner to fill them about halfway. Add a generous spoonful of the cream cheese mixture into the center of each, then cover with the remaining batter. Sprinkle a thick layer of streusel on top—don’t be shy!
Step 8: Bake & Cool
Bake your muffins for 22–25 minutes, or until the tops are golden and a toothpick inserted into the muffin (not the filling) comes out clean. Let them cool in the pan for 10 minutes, then finish cooling them on a wire rack. Enjoy while they’re a touch warm, or save for later!
Pro Tips for Making Blueberry Cream Cheese Muffins
- Room Temperature Magic: Start with room temperature cream cheese and eggs to ensure the filling is silky, ultra-smooth, and blends effortlessly into your batter.
- Don’t Overmix! When combining wet and dry ingredients, a gentle folding motion helps keep your muffins light and dreamy instead of dense.
- Tall Muffins Every Time: For bakery-style domes, fill your muffin cups nice and full—about ¾ of the way up. Don’t skimp on the batter!
- Frozen Blueberries Tip: If using frozen blueberries, toss them with a spoonful of flour first—this keeps them from sinking and prevents blue streaks in the batter.
How to Serve Blueberry Cream Cheese Muffins
Garnishes
For a bakery-worthy touch, dust your muffins with a little powdered sugar right before serving. A few extra fresh blueberries—or even a few strips of fresh lemon zest—make them look absolutely irresistible on a platter.
Side Dishes
Pair these Blueberry Cream Cheese Muffins with a big mug of coffee or a frosty iced latte for a cozy breakfast. For brunch, serve alongside a bowl of Greek yogurt and fresh fruit, or even some softly scrambled eggs for the ultimate morning spread.
Creative Ways to Present
Arrange your muffins on a tiered cake stand for a beautiful brunch display, tuck them into a parchment-lined basket for a picnic, or wrap individual muffins in cellophane bags tied with ribbon as a heartfelt homemade gift—guaranteed to make anyone’s day a little sweeter.
Make Ahead and Storage
Storing Leftovers
If you have leftover Blueberry Cream Cheese Muffins (it’s rare!), keep them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Refrigeration keeps the creamy centers fresh.
Freezing
These muffins freeze like a dream! Wrap each individually in plastic wrap, then pop them all into a freezer bag. They’ll stay fresh and delicious for up to 2 months—just thaw overnight in the fridge before enjoying.
Reheating
To recapture that just-baked magic, warm a muffin in the microwave for about 20–30 seconds, or until the cream cheese center is soft and the muffin is gently warmed through. A few minutes in a low oven works perfectly, too!
FAQs
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Can I use frozen blueberries in Blueberry Cream Cheese Muffins?
Absolutely! Frozen blueberries work perfectly. Just add them in straight from the freezer and toss with a little flour first—this helps prevent them from sinking and keeps your batter from turning purple.
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Can I make these muffins ahead of time?
Yes, you can! Blueberry Cream Cheese Muffins can be made a day or two in advance. Store them in the fridge for best results, and allow them to come to room temperature or gently rewarm before serving.
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Why is cornstarch added to the muffin batter?
Cornstarch softens the texture of the muffins, making them extra tender and giving you that delightful, bakery-style crumb. It’s a simple trick that makes a big difference!
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What’s the best way to get a tall, domed muffin?
The secret is filling your muffin cups generously—about three-quarters full—and baking in a hot oven (375°F does the trick). This gives your Blueberry Cream Cheese Muffins that classic high top and golden color.
Final Thoughts
If you’re searching for a blueberry muffin recipe that truly feels special, these Blueberry Cream Cheese Muffins have it all: tender crumb, creamy centers, and that irresistible crunchy top. I hope you treat yourself (and your loved ones!) to a batch soon—you really can taste the love in every bite. Happy baking!
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Blueberry Cream Cheese Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 15 muffins 1x
- Category: Baking
- Method: Baking
Description
These Blueberry Cream Cheese Muffins are the perfect balance of sweet, tangy, and creamy flavors in a delightful handheld treat. Moist muffins bursting with juicy blueberries, a luscious cream cheese filling, and a crunchy streusel topping make these a breakfast favorite.
Ingredients
Muffins
- 1/4 cup (60 ml) vegetable oil
- 4 Tablespoons (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg white, room temperature preferred
- 1/2 cup (120 ml) buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (210 g) blueberries
Filling
- 8 oz (226 g) cream cheese (brick), softened
- 1/3 cup (67 g) granulated sugar
- 1/2 teaspoon vanilla extract
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup (50 g) brown sugar, firmly packed
- 1/8 teaspoon salt
- 2 Tablespoons butter, melted but not too hot
Instructions
- Muffins – 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 bowl, whisk together flour, cornstarch, baking powder, and salt. Add dry ingredients to wet ingredients and fold until combined. Stir in blueberries. Set aside.
- Filling – In a bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Streusel Topping – Combine flour, brown sugar, salt, and melted butter until crumbly.
- Fill muffin liners with batter halfway, add a spoonful of cream cheese filling, top with more batter, and finish with streusel topping. Bake for 20-25 minutes. Enjoy!
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 18g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
