Blueberry Cream Cheese Muffins Recipe

If you love bakery-style muffins with a delightful surprise inside, you’ll absolutely fall head over heels for these Blueberry Cream Cheese Muffins. Each bite is bursting with juicy blueberries, pillowy-soft crumb, and an irresistible creamy cheesecake center—all topped off with crisp, golden streusel. They’re sweet, tangy, and the perfect way to treat yourself (and your lucky taste-testers) at breakfast, brunch, or snack time!

Ingredients You’ll Need

You don’t have to be a seasoned baker to whip up these Blueberry Cream Cheese Muffins. With readily available staples plus a few special touches, each ingredient plays a starring role—delivering moist crumb, vibrant flavor, and that magical creamy center.

• Vegetable Oil: Ensures the muffins stay delightfully moist and tender (feel free to swap for canola or another neutral oil).
• Unsalted Butter (melted): Adds rich depth and makes the crumb irresistible.
• Granulated Sugar: Sweetens the muffins and the filling, balancing tartness from the fruit and cream cheese.
• Egg + Egg White: The combo helps the muffins rise tall and have a delicate, pillowy bite.
• Buttermilk: Delivers tang, subtle richness, and that bakery-style soft texture.
• Vanilla Extract: Brings warmth and aroma to both the muffins and the cream cheese swirl.
• All-Purpose Flour: The base for structure—simple and reliable for perfect muffins every time.
• Cornstarch: Lightens the texture for that melt-in-your-mouth crumb.
• Baking Powder: Gives your muffins bakery-worthy lift and fluffiness.
• Salt: Don’t skip it! Salt sharpens flavors and keeps everything in balance.
• Blueberries: Fresh or frozen work—bursting pockets of juicy sweetness throughout.
• Cream Cheese (brick style, softened): The heart of the creamy filling; tangy and luxurious.
• Brown Sugar: Adds caramel warmth and crunch to the streusel.
• Butter (for streusel): Binds the topping and crisps up beautifully in the oven.

Variations

Blueberry Cream Cheese Muffins are incredibly flexible, so you can easily tailor this recipe to your preferences or what you have on hand. Don’t be afraid to experiment and put your own delicious spin on them—your kitchen, your rules!

• Lemon Zest Boost: Add the zest of one lemon to the batter for a bright, sunny flavor that pairs beautifully with blueberries and cream cheese.
• Berry Swap: Replace the blueberries with raspberries, blackberries, or a mix of berries for a fun twist.
• Gluten-Free: Use your favorite 1:1 gluten-free flour blend in place of all-purpose flour for muffins that everyone can enjoy.
• Nutty Crunch: Toss in a handful of chopped pecans or walnuts into the streusel or batter for extra crunch and flavor.

How to Make Blueberry Cream Cheese Muffins

Step 1: Prepare The Muffin Batter

Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners. In a large bowl, stir together the vegetable oil and melted butter until smooth. Whisk in the granulated sugar, whole egg, and egg white until the mixture becomes light and slightly fluffy. Pour in the buttermilk and vanilla, whisking again to blend the wet ingredients. In a separate bowl, whisk your flour, cornstarch, baking powder, and salt. Gently fold the dry mixture into the wet ingredients with a spatula until almost combined. Add the blueberries last, being careful not to overmix so your muffins stay tender.

Step 2: Make the Cream Cheese Filling

For the signature creamy core, beat softened brick-style cream cheese with granulated sugar and vanilla extract until smooth and fluffy. This easy mixture transforms the inside of each muffin into pure cheesecake bliss—and it takes only a minute to whip up!

Step 3: Assemble The Muffins

Scoop a spoonful of muffin batter into each lined muffin cup—just enough to cover the bottom. Drop in a teaspoon of the cream cheese filling, then top with more muffin batter to cover the filling completely. You want each muffin to have that dreamy cream cheese center, so don’t be shy with the filling!

Step 4: Prepare and Add the Streusel Topping

Combine flour, brown sugar, a pinch of salt, and melted butter to make the streusel. Use a fork to mix just until you get a crumbly texture—then sprinkle it generously over each muffin before baking. This step gives your Blueberry Cream Cheese Muffins that irresistible, crunchy, bakery-style finish.

Step 5: Bake!

Bake the muffins for around 24–26 minutes, or until the tops are golden and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Let them cool in the pan for 10 minutes, then transfer to a wire rack. Warm or room temperature—these muffins are a total treat either way!

How to Serve Blueberry Cream Cheese Muffins

Garnishes

For a little extra bakery flair, dust the tops of your cooled Blueberry Cream Cheese Muffins with a sprinkle of powdered sugar or a drizzle of simple lemon glaze. A scattering of fresh blueberries on the serving platter adds a pop of color and freshness that guests will love.

Side Dishes

Pair these muffins with a tangy Greek yogurt parfait, fresh fruit, or a hot cup of coffee or tea for the ultimate brunch spread. For something heartier, serve alongside scrambled eggs or a light, leafy salad for a sweet-savory contrast.

Creative Ways to Present

Serve Blueberry Cream Cheese Muffins in tulip muffin liners for a coffee shop-style look or arrange them on a rustic wooden board with sprigs of mint and edible flowers for a beautiful brunch centerpiece. For special occasions, wrap each muffin in parchment and tie with baker’s twine for a charming take-home treat!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Blueberry Cream Cheese Muffins in an airtight container in the refrigerator. Because of the cream cheese filling, refrigeration is best—and they’ll stay fresh and moist for up to 4 days.

Freezing

Want to keep muffins on hand for later? Simply wrap each muffin tightly in plastic wrap and freeze in a zip-top bag or airtight container. They’ll keep their great texture and flavor for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.

Reheating

For that just-baked warmth, pop a muffin in the microwave for 15 to 20 seconds or reheat in a preheated 300°F (150°C) oven for about 8 minutes. The cream cheese filling will be extra luscious and the muffin crumb perfectly soft!

FAQs

Final Thoughts

If you’re looking for a joyful baking project or a treat to share, Blueberry Cream Cheese Muffins are always a hit. I hope you find as much comfort and delight in these as I do, and that your kitchen fills with warmth, laughter, and that irresistible aroma of muffins fresh from the oven. Happy baking—don’t forget to save one for yourself!

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