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Make these zesty, fruity, light, and fluffy blueberry cream cheese muffins, and never settle for average muffins again! These moist and irresistible muffins are a delightful twist on traditional blueberry muffins, featuring a delectable cream cheese filling that takes them to the next level. Whether you’re treating yourself to a delicious morning snack or a tasty mid-day pick-me-up, these muffins are sure to hit the spot. With a streusel crumb topping and a burst of juicy blueberries in every bite, these muffins are a flavor explosion you won’t want to miss. You’ve got to try them.
These blueberry cream cheese muffins have the softest cream cheese filling and crunchiest, buttery topping with pops of yummy blueberries inside.
Try blueberry float, Bisquick lemon blueberry cobbler or blueberry cheesecake ice cream too. Creme brulee cheesecake is good too!
Why You’ll Love It
Make-ahead friendly: These blueberry muffins with cream cheese store well in the refrigerator and can be frozen, making them a great option for meal prep.
So pretty: The muffins look beautiful with their golden tops and visible blueberries. This is the best blueberry muffin recipe if you want something a bit special.
Easy to make: Despite their sophisticated look and taste, these muffins are straightforward, with common ingredients and simple steps.
Textural delight: The crunchy topping adds a beautiful texture that complements the soft, moist muffin and the smooth, creamy filling.
Ingredients for Blueberry Cream Cheese Muffins
A complete list of ingredients and amounts can be found in the recipe card below.
Cream cheese: Use softened cream cheese for a smooth, easy to work with filling.
Lemon juice and lemon zest: Use freshly squeezed versus bottled lemon juice for the most natural lemony taste.
Granulated sugar: Caster sugar is fine, too.
All-purpose flour: To use this in the muffin batter.
Light brown sugar: Will also use this in the muffin batter.
Spices: Ginger and cinnamon.
Butter: Use soft, salted butter for delicious.
Fresh or frozen blueberries: Thaw the juicy blueberries and dry them off before using them.
Raising agents: Baking powder and baking soda – make sure they’re fresh.
Eggs: Use them at room temperature for easy mixing and baking.
Heavy cream: For a rich and delicious texture.
Sour cream: Gives the muffin a soft, moist and well balanced quality. Use yogurt or buttermilk if you don’t have sour cream.
How to Make Blueberry Cheesecake Muffins
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the lemon cream cheese filling: Beat all the ingredients in a large bowl with a hand mixer. Set it aside.
Make the crumble: Mix the flour, granulated sugar, cinnamon, light brown sugar, and ginger in a medium-sized bowl. Whisk until combined. Add the butter to the flour/sugar mixture. Mix with a fork until you have a crumbly mixture. Set it aside.
Prepare the oven and muffin tin: Preheat the oven to 350 degrees Fahrenheit: line muffin tins or tin with cupcake liners. Set aside.
Make the muffin batter elements: In a bowl, add the blueberries and 1 tablespoon of light brown sugar. Mix until the blueberries are coated. Combine the flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Stir until well mixed. Add the blueberry mixture to the flour mixture. Mix everything well. In another bowl, use a hand mixer to beat the brown sugar and butter until fluffy. Add the eggs to the sugar and butter mixture, one at a time, mixing well after each one. Add the heavy cream and sour cream to the mixture. Mix until everything is combined.
Mix the dry and wet ingredients: Add the dry mixture to the egg/sugar mixture in increments, mixing well between each addition.
Portion the muffin mixture into the cupcake pan: Use a medium-sized cookie to scoop about 1 ½ tablespoons of the batter into the prepared cupcake pan. Add 2 teaspoons (small cookie scoop) of lemon cream cheese mixture on top of the batter and press down gently. Scoop the batter on top of the cream cheese with the medium cookie scoop.
Add the crumble: Cover each muffin with two tablespoons of the topping. Bake in the oven for 24-26 minutes until the muffins are lightly golden brown. They are cooked when a toothpick inserted in the middle comes out clean. Let the muffins cool in the pan and transfer to a cooling rack to cool completely.
Substitutions and Variations
Use different fruits: Try adding other fruits for variations of this recipe. Strawberries, fresh raspberries, or diced apples are delicious. Substitute frozen blueberries for fresh.
Flavor the cream cheese filling differently: Added almond essence, rosewater, or any other flavoring you like.
Try chopped nuts: Stir in chopped walnuts, almonds or hazelnuts for added crunch.
Gluten free: Swap the flour for gluten free or almond flour.
Serving Suggestions
Appetizer: Start your breakfast or brunch spread with a small bowl of carrot cake oatmeal or a mini portion of this pancake spaghetti. Another fun starter for brunch is a pretty glass filled with rice pudding.
Main: Tuck into sheet pan eggs or eggs benedict next!
Dessert: Finish off with a warm batch of your blueberry muffins with cream cheese center. Dust them with powdered sugar to serve.
How to Store Blueberry Cream Cheese Muffins
Store: The muffins can be kept for almost a week in an airtight container in the refrigerator or on the counter for 4 to 5 days.
Freezer: Freeze muffins for up to 3 months. They need to be in freezer bags.
Thaw: Leave the cream cheese blueberry muffins to thaw in the fridge overnight.
Reheat: Pop them into them into the oven for 5 minutes to warm through.
Top Tips
Don’t overmix the muffin batter: This will lead to heavy, dense muffins.
Be generous with the topping: Don’t be afraid to load it up!
Even baking: Center the muffin pan in the oven and rotate it halfway through for even baking results.
Check for doneness: Insert a toothpick into the muffin (avoiding the cream cheese center) to check if it comes out clean. The muffins should be golden brown.
Blueberry and Cream Cheese Muffin FAQs
Yes, you can make them without paper muffin liners, but the tins must be greased and floured well.
Yes, fresh blueberries are great. Coat them in a little flour first to stop them from sinking.
You can use paper muffin cups on a baking sheet, but be aware that the shape might not be as uniform. Ensure the batter is evenly distributed, and the cups are stable.
Blueberry Cream Cheese Muffins Recipe
Blueberry Cream Cheese Muffins
Ingredients
For the Lemon Cream Cheese Filling:
- 8 Ounces cream cheese, at room temperature
- 1 Teaspoon lemon juice
- ¼ Cup granulated sugar
- ½ Teaspoon lemon zest
For the Crumble:
- ⅔ Cup all purpose flour
- 2 Tablespoons granulated sugar
- 1 Teaspoon cinnamon
- ½ Cup light brown sugar
- ¼ Teaspoon ground ginger
- ¼ Cup salted butter, at room temperature
For the Blueberry Muffins:
- 1 Cup blueberries, frozen
- ¾ Cup light brown sugar
- 1 ¾ Cup all purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon ground cinnamon
- ½ Teaspoon salt
- ½ Cup salted butter, at room temperature
- 2 eggs
- ¼ Cup heavy cream
- ½ Cup sour cream
Instructions
For the Lemon Cream Cheese Filling:
- Beat all the ingredients in a large bowl with a hand mixer.
- Set it aside.
For the Crumble:
- Mix the flour, granulated sugar, cinnamon, light brown sugar, and ginger in a medium size bowl. Whisk until combined.
- Add the butter to the flour/sugar mixture.
- Mix with a fork until you have a crumbly mixture.
- Set it aside.
For the Blueberry Muffins:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tin with cupcake liners. Set aside.
- In a mixing bowl, add the blueberries and 1 tablespoon of light brown sugar. Mix to coat the blueberries.
- In a large mixing bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Mix until combined.
- Add the blueberry mixture to the flour mixture. Mix well.
- In another bowl, using a hand mixer, cream the brown sugar and butter until nice and fluffy.
- Add in the eggs, mixing well in between each.
- Add in the heavy cream and sour cream. Mix until they are incorporated
- Add the dry mixture to the egg/sugar mixture in increments. Mixing well in between each addition.
- Use a medium size cookie to scoop, about 1½ tablespoons, of the batter into the prepared cupcake pan.
- Add 2 teaspoons (small cookie scoop) of lemon cream cheese mixture on top of the batter, and press down gently.
- With the medium cookie scoop, scoop the batter on top of the cream cheese.
- Cover each of the muffins with 2 tablespoons of the crumble mixture.
- Bake in the preheated oven for 24 to 26 minutes until the muffins are lightly golden brown. The muffins are cooked when you insert a toothpick in the middle and come out clean.
- Let the muffins cool in the pan and transfer to a cooling rack to cool completely.
Notes
Be generous with the topping: Don’t be afraid to load it up!
Even baking: Center the muffin pan in the oven and rotate it halfway through for even baking results.
Check for doneness: Insert a toothpick into the muffin (avoiding the cream cheese center) to check if it comes out clean. The muffins should be golden brown.
Nutrition
Make light and delicious blueberry cream cheese muffins filled with layers of surprises. This easy recipe looks like it came straight out of an artisanal bakery or breakfast spot but is so easy to make. You will fall in love with the lemon/cream cheese flavors and the crunchy topping.
Other Muffin Recipes To Try
- Try my carrot blueberry muffins as a fun muffin flavor combination.
- Kaiserschmarrn are sweet and more-ish Austrian style scrambled pancakes.
- Whip up batch of these incredibly simple and pretty raspberry muffins.
- This blueberry pie meringue squares recipe is so good, you’ll love it!
- How classic do these apple crumb muffins sound? A must-try!
- Here’s a totally simple recipe for zesty lemon poppyseed muffins.
- Whip up a batch of zucchini muffins that are “free from” almost everything.
- And you aren’t going to want to miss out on these amazing French toast muffins!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
