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Blueberry cream cheese muffins are the perfect morning treat. These moist, tender treats are bursting with juicy blueberries and feature a delightful cream cheese swirl that adds a touch of richness. Whether you’re starting your day or looking for a sweet snack, these muffins are the perfect pick-me-up.

blueberry cream cheese muffin with bite taken out

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Blueberry cream cheese muffins may look like traditional blueberry muffins on the outside but, like our blueberry cream cheese bread, these tasty treats are packing a cheesecake filling on the inside and a nice crunch on the top thanks to the sugared topping. These moist bakery-style muffins might just be the best blueberry muffin recipe you’ll ever try!

Ingredients

The ingredient list may look long, but most everything is a kitchen staple. (The full recipe is in the recipe card at the bottom of the post.)

unsalted butter
sugar
eggs
vanilla extract
lemon juice
buttermilk
all-purpose flour
salt
baking powder
blueberries
cream cheese
cornstarch

Have more blueberries to bake with? Try these blueberry cookies, blueberry coffee cake, blueberry scones, or blueberry cake!

Step by step

The assembly of the muffins with the sweet cream cheese filling takes a few steps but don’t let that scare you away, this is a very easy recipe to make!

Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners or spray with nonstick spray.
In a large bowl, combine the softened butter and white sugar using a hand mixer or stand mixer (affiliate link).
Blend in the eggs.
Add vanilla extract, lemon juice, and buttermilk, and blend until well combined.
Fold in the flour, salt, and baking powder into the wet ingredients until no dry streaks remain.
Gently mix in the blueberries and set the batter aside.
In a separate bowl, prepare the cream cheese filling by mixing softened cream cheese, sugar, vanilla, and cornstarch with a hand mixer.

blueberry muffin batter in muffin pan before baking

Scoop using an ice cream scoop or spoon a generous 1/4 cup of the muffin batter into the muffin cups.
Slightly flatten the batter with a spoon since it’s thick. Then, place a small teaspoonful of the cream cheese mixture in the center of each muffin.
Top the cream cheese filling with more muffin batter, filling each liner about 4/5 full. Sprinkle sugar on top.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean, and the muffin tops are golden brown.
Allow to cool in the muffin pan 10 minutes before removing to a wire rack to cool.

Tips for best results

fresh blueberries are best for this recipe but you can use frozen as well, no need to thaw, though the frozen berries may tint the batter blue
use brick-style full-fat cream cheese softened to room temperature for best results
if you don’t have blueberries you can easily substitute other fresh fruits such as strawberries or raspberries or a frozen mixed berry mix.

Storage

Store leftover muffins in an airtight container at room temperature up to 3 days.

If you try this recipe please comment and rate it below, I love hearing from you!