Easy Blueberry Cream Cheese Muffins

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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.)

blueberry cream cheese muffin ingredients on white countertop
  • 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!

  1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners or spray with nonstick spray.
  2. In a large bowl, combine the softened butter and white sugar using a hand mixer or stand mixer (affiliate link).
  3. Blend in the eggs.
  4. Add vanilla extract, lemon juice, and buttermilk, and blend until well combined.
  5. Fold in the flour, salt, and baking powder into the wet ingredients until no dry streaks remain.
  6. Gently mix in the blueberries and set the batter aside.
  7. In a separate bowl, prepare the cream cheese filling by mixing softened cream cheese, sugar, vanilla, and cornstarch with a hand mixer.
  1. Scoop using an ice cream scoop or spoon a generous 1/4 cup of the muffin batter into the muffin cups.
  2. 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.
  3. Top the cream cheese filling with more muffin batter, filling each liner about 4/5 full. Sprinkle sugar on top.
  4. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean, and the muffin tops are golden brown.
  5. 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.
pile of blueberry cream cheese muffins

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!

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pile of blueberry cream cheese muffins

Easy Blueberry Cream Cheese Muffins


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  • Author: Melissa Riker
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x

Description

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.


Ingredients

Units Scale

Blueberry Batter

  • 1/2 cup butter, softened
  • 1 1/4 cups white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 cup buttermilk
  • 2 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking powder
  • 2 cups blueberries

Cream Cheese Filling

  • 6 ounces cream cheese
  • 3 tablespoons white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch

Topping

  • sugar

 


Instructions

  1. In a mixing bowl, add the butter and white sugar. Blend together with a hand mixer until combined.
  2. Add in the eggs and blend together again
  3. Now go in with the vanilla extract, lemon juice, and buttermilk. Blend once again just until combined.
  4. Add the flour, salt and baking powder. Fold this together until fully combined and no more dry ingredient streaks are seen.
  5. Fold in the blueberries and set aside.
  6. In a separate bowl make the cream cheese filling by adding cream cheese, sugar, vanilla and cornstarch to the bowl. Blend together with a hand mixer.
  7. In the prepared muffin pan, scoop a large ¼ cup of batter into each liner.
  8. Flatten slightly with a spoon because this muffin batter is thick. Then go in with a small teaspoonful of the cream cheese mixture and place in the center of each batter.
  9. Top the cream cheese filling with more muffin batter in each muffin slot, filling each liner ⅘ of the way full. Sprinkle sugar on top of the batter.
  10. Place in the oven and bake for 25-30 minutes or until a toothpick inserted comes out clean and the tops of the muffins are golden brown.
  11. Allow to cool for 10 minutes in the muffin pan before removing to a wire rack.

Equipment

Notes

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

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 323
  • Sugar: 27.6 g
  • Sodium: 361.3 mg
  • Fat: 14 g
  • Carbohydrates: 45.9 g
  • Fiber: 1.2 g
  • Protein: 4.7 g
  • Cholesterol: 66.8 mg

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