Blueberry Cream Cheese Muffins are the perfect mix of sweet and tangy, with juicy blueberries and a luscious cream cheese filling inside. These muffins are soft and moist, with just the right amount of crumb on top to make every bite feel special. You can smell the fresh blueberries as soon as they start baking, and the cream cheese adds a lovely richness that took these muffins to the next level for me.
I love making these muffins for a weekend breakfast or a quick afternoon treat. The swirl of cream cheese inside always surprises and delights anyone biting in, and the burst of blueberries makes them feel fresh and light. I usually use fresh blueberries, but frozen works just as well if you keep them frozen until the last moment before mixing in. I also like to sprinkle a little sugar on top before baking for a tiny bit of crunch.
The best part about these muffins is how easy they are to share. I’ve brought them to potlucks, given them as gifts, and even packed them in kids’ lunchboxes. They hold up nicely, and the combination of flavors always gets a thumbs-up. If you’re a fan of fruity treats with a creamy twist, these Blueberry Cream Cheese Muffins will quickly become a new favorite in your kitchen.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries bring the best flavor, but frozen work well too. Just don’t thaw them before adding, or they may bleed into the batter and turn it purple.
Cream Cheese: This is what makes these muffins special! Softened cream cheese mixed with powdered sugar creates a smooth, sweet center. If you want a lighter option, try mascarpone or ricotta.
Vegetable Oil: Oil keeps muffins moist and tender. You can swap it for melted butter for a richer flavor, or use applesauce for a lower-fat version (expect a slight change in texture).
Crumb Topping: The cold butter is key for a crumbly topping. You can add a pinch of cinnamon or nuts for extra flavor and crunch.
How Can You Get a Creamy Cheese Center Without It Melting Away?
The cream cheese filling is the best part here, but it needs the right technique to stay inside during baking:
- Beat cream cheese with powdered sugar until smooth and thick enough to hold shape.
- Fill muffin batter halfway, add a generous dollop of cream cheese, then cover with more batter to seal it in.
- Don’t overfill; leave space to add topping and prevent overflow.
- Bake at the right temperature (375°F) so muffins cook through while the filling softens but doesn’t run out.
By following these steps, you get that creamy surprise inside each muffin without it melting away into the batter. I love biting into a muffin to find that perfect, soft cream cheese center.
Equipment You’ll Need
- 12-cup muffin tin – I use this to keep the muffins round and even. Lining with paper liners makes cleanup easier.
- Mixing bowls – Great for whisking dry and wet ingredients separately, so everything mixes smoothly.
- Electric hand mixer or whisk – I use this for the cream cheese filling to get it nice and creamy.
- Measuring cups and spoons – Accurate measurements help each muffin turn out perfect.
- Small spoon or cookie scoop – Handy for adding the cream cheese filling without messes.
- Pastry cutter or fork – Useful to cut cold butter into the crumb topping for a crumbly texture.
Flavor Variations & Add-Ins
- Use raspberries or blackberries instead of blueberries for a different berry flavor and color.
- Add a teaspoon of lemon zest or juice to the batter for a fresh, citrusy touch.
- Mix chopped nuts like walnuts or pecans into the crumb topping for crunch and extra flavor.
- Swirl in a little honey or maple syrup into the cream cheese for added sweetness and richness.
How to Make Blueberry Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold and cut into small cubes
How Much Time Will You Need?
You’ll spend about 15 minutes preparing these muffins and about 20-25 minutes baking. Let them cool for 5 minutes in the pan, then a bit on a cooling rack. All together, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well so your muffins won’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, salt, and baking powder. This helps spread everything out evenly when you add the wet ingredients.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together vegetable oil, egg, milk, and vanilla extract until everything is smooth and combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently fold the batter together with a spatula until just combined. It’s okay if a few small lumps remain — don’t overmix or the muffins will be tough.
5. Add the Blueberries:
Carefully fold in the blueberries to distribute them evenly without breaking them up.
6. Make the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese with powdered sugar using a hand mixer or spoon until it’s smooth and creamy. This sweet cream cheese will be the delicious surprise inside each muffin.
7. Prepare the Crumb Topping:
Mix the flour and sugar for the topping in a bowl. Using your fingers or a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs. Set aside.
8. Assemble the Muffins:
Fill each muffin cup halfway with batter. Add about a tablespoon of the cream cheese filling into the center of each. Then, cover with more muffin batter until cups are about 3/4 full.
9. Add the Crumb Topping:
Sprinkle the crumb topping generously over each muffin to create a nice crunchy layer on top.
10. Bake the Muffins:
Bake for 20 to 25 minutes, or until a toothpick inserted near the edge comes out clean and the topping turns golden brown.
11. Cool and Serve:
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature and savor the creamy, fruity goodness inside!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Keep frozen blueberries frozen until just before folding them into the batter to prevent the color from bleeding and the batter from turning purple. This also helps keep the berries intact during baking.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days or freeze for up to 2 months. Thaw frozen muffins at room temperature before serving.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the batter and cream cheese filling ahead and keep them covered in the fridge for a few hours. Assemble and bake just before you want to serve for the freshest muffins.
What Can I Substitute for Vegetable Oil?
You can use melted butter instead of vegetable oil for a richer flavor. If you prefer a lighter option, unsweetened applesauce works well, though it may slightly change the texture.
