Name: Blueberry Cream Cheese Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/4 cup unsalted butter (melted); 1 egg; 1/2 cup milk; 1 tsp vanilla extract; 1 1/2 cups fresh blueberries; 4 oz cream cheese (softened); 3 tbsp granulated sugar (for filling); 1 egg yolk (for filling)

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Blueberry Cream Cheese Muffins are the perfect mix of tangy cream cheese and juicy blueberries in every bite, and they’re a delight whether you’re baking for breakfast, snacks, or a crowd. If you love that sweet-and-tangy combo, you might also enjoy our blueberry cream cheese bread recipe for a loaf version that uses the same flavors in a different format. These muffins are straightforward to make, forgiving for home bakers, and adaptable if you need to swap ingredients.

why make this recipe

There are lots of reasons to make Blueberry Cream Cheese Muffins beyond the obvious: they taste fantastic. First, they’re a reliable crowd-pleaser. The contrast between the slightly sweet muffin and the rich, slightly tangy cream cheese filling creates an elevated treat that feels special without being fussy.

Second, the recipe uses pantry-friendly ingredients and fresh blueberries for a seasonal brightness that’s hard to beat. Whether you’re using backyard berries, farmer’s market finds, or good-quality store berries, the flavor shines through.

Third, these muffins are flexible. You can dress them up or down—add a crumb topping for a brunch, or keep them plain for a portable snack. They freeze well, which makes them excellent for meal prep or for keeping a stash of quick breakfasts on hand.

Finally, this recipe is an excellent introduction to simple dairy-based fillings like cream cheese that contrast with fruit in baking. It’s a little bit of baking satisfaction that’s accessible to bakers at most skill levels.

how to make Blueberry Cream Cheese Muffins

Below you’ll find clear steps to create these muffins at home. Read through the ingredients and directions first, then follow the step-by-step guidance and pro tips for the best outcome.

Ingredients :

2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup unsalted butter (melted)
1 egg
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries
4 oz cream cheese (softened)
3 tbsp granulated sugar (for filling)
1 egg yolk (for filling)

Ingredient notes and substitutions:

Flour: All-purpose flour gives a tender crumb. For a slightly heartier texture, swap up to 1 cup for whole wheat pastry flour, but expect denser muffins and a nuttier flavor. If you need a gluten-free version, use a 1:1 gluten-free baking blend and add a teaspoon of xanthan gum if the blend doesn’t already contain it.
Sugar: You can replace part or all of the granulated sugar with coconut sugar or a granular erythritol if you want lower net carbs; the texture may be slightly different.
Butter: Unsalted butter is recommended so you can control the salt. If you only have salted, omit or reduce the added salt. For a dairy-free version, use a firm vegan butter or coconut oil (coconut oil will add a subtle coconut flavor).
Milk: Whole milk gives a richer muffin. Use lower-fat milk for fewer calories, or use unsweetened almond milk or oat milk for a dairy-free option, keeping in mind the texture will change slightly.
Cream cheese: For a lighter filling, use Neufchâtel or a reduced-fat cream cheese. For lactose intolerance, there are dairy-free cream cheese alternatives (plant-based cream cheese) that will work in a pinch.
Egg: If you need an egg substitute, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) for binding; the texture will be a bit denser.

Directions :

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix melted butter, egg, milk, and vanilla until well combined.
Gently fold the wet ingredients into the dry ingredients until just combined.
Carefully fold in the blueberries.
In a separate small bowl, blend cream cheese, sugar for filling, and egg yolk until smooth.
Fill each muffin cup halfway with batter; add a teaspoon of cream cheese mixture on top; then cover with remaining batter.
Bake for 18–22 minutes until golden brown and a toothpick comes out clean.
Allow them to cool slightly before transferring to a wire rack.

Pro Tips for Success Blueberry Cream Cheese Muffins

Measure flour correctly: Spoon flour into the measuring cup and level it with a straight edge. Packing flour into the cup can yield dry, dense muffins.
Don’t overmix the batter: When you combine wet and dry ingredients, mix until just incorporated. A few streaks of flour are fine. Overmixing develops gluten and results in tough muffins.
Keep blueberries dry and chilled: Toss fresh blueberries with a teaspoon of flour before folding them in; this helps prevent them from sinking to the bottom and reduces bleeding that turns the batter purple. Chill berries briefly if they’re warm from picking.
Use room-temperature ingredients: Room-temperature egg and milk mix more evenly with the melted butter, giving a smoother batter and better rise.
Portion the batter uniformly: Use an ice cream scoop or a tablespoon to divide batter evenly among cups so all muffins bake in the same time window.
Check doneness carefully: Start checking at 18 minutes. Insert a toothpick near the center; it should come out with a few moist crumbs, not wet batter. If the toothpick touches cream cheese filling, test a nearby spot.

Flavor Variations Blueberry Cream Cheese Muffins

Lemon-Blueberry: Add 1–2 teaspoons of fresh lemon zest to the batter and 1 teaspoon lemon juice to the cream cheese filling for a bright citrus lift.
Streusel-Topped: Make a quick streusel with 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, and 1/4 teaspoon cinnamon; sprinkle on top before baking for a crunchy finish.
Almond-Blueberry: Replace vanilla with 1/2 teaspoon almond extract and fold in 1/3 cup sliced almonds into the batter for a nutty note and extra texture.
Chocolate-Blueberry: Swap half a cup of flour for 1/2 cup cocoa powder and fold in mini chocolate chips along with the blueberries for a rich twist.
Mixed Berry: Use a mix of raspberries, blackberries, and blueberries in place of the blueberries for a summer berry medley.

Serving Suggestions Blueberry Cream Cheese Muffins

Breakfast plate: Serve a warm muffin alongside Greek yogurt and a drizzle of honey with fresh fruit for a balanced breakfast.
Brunch spread: Arrange muffins on a platter next to quiches, fresh greens, and a fruit salad for a colorful brunch.
Coffee pairing: These muffins are delightful with a medium roast coffee or a latte; the cream cheese filling pairs especially well with mild acidic coffees.
Snack box: Pack a cooled muffin into a lunchbox with a small container of cottage cheese or a handful of nuts for a satisfying afternoon snack.
Dessert: Heat a muffin for 10 seconds in the microwave, top with a dollop of whipped cream or vanilla ice cream, and a few extra berries for a quick dessert.

Storage and Freezing Instructions Blueberry Cream Cheese Muffins

Short-term storage: Store cooled muffins in an airtight container at room temperature for up to 2 days. To keep the cream cheese filling from sweating, avoid stacking them tightly.
Refrigeration: If you prefer to refrigerate because of the cream cheese filling or warm weather, store in an airtight container and keep for up to 5 days. Bring to room temperature or warm gently before serving.
Freezing: Wrap each cooled muffin individually in plastic wrap or aluminum foil, then place in a freezer-safe bag or airtight container. Freeze for up to 3 months.
Thawing: Thaw overnight in the refrigerator or at room temperature for a few hours. Warm in a 300°F (150°C) oven for 5–10 minutes or microwave for 15–25 seconds to refresh the texture. Avoid overheating, as the cream cheese can become soupy.

Nutrition Facts (Per Serving)

Assuming the recipe yields 12 muffins, approximate values per muffin:

Calories: 200 kcal
Protein: 4 g
Carbohydrates: 31 g
Fat: 9 g
Fiber: 1 g
Sodium: 150 mg

These values are estimates calculated from the ingredient list and intended as general guidance. If you need precise numbers for dietary or medical reasons, consider using a nutrition calculator with the exact brands and portion sizes you use.

FAQ About Blueberry Cream Cheese Muffins

How can I stop blueberries from turning the batter purple?

Blueberries release pigment when crushed or if they sit in wet batter for long. To reduce bleeding, toss the berries lightly in a tablespoon of flour before folding them into the batter; the flour coats them and helps trap juices. Use fresh, cold berries and fold gently to avoid crushing. Baking the muffins soon after assembling the batter also prevents prolonged juice release.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but don’t thaw them before adding to the batter; thawed berries will bleed more. Toss the frozen berries in a little flour, then gently fold them into the batter straight from the freezer. Keep in mind that frozen berries may cool your batter slightly, so the muffins might take an extra minute or two to bake.

What’s the best way to make the cream cheese filling smooth?

Use softened cream cheese and make sure it’s at room temperature before mixing. Beat it with the sugar and the egg yolk until fully smooth—use a fork or a small whisk to eliminate lumps. If the cream cheese is too cold, the filling will be lumpy and harder to spread or spoon into the muffins.

Can I make this recipe without eggs?

You can replace the whole egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit 5 minutes) for the muffin batter, which provides binding but may yield a firmer texture. For the cream cheese filling, the egg yolk helps stabilize the filling; you can omit it and increase the sugar slightly, but texture and set will be softer. Expect the final muffins to be denser and slightly different in rise and crumb when eggs are omitted.

How long do muffins stay moist, and how can I revive stale muffins?

Muffins tend to stay moist for 1–2 days at room temperature in an airtight container. To revive slightly stale muffins, sprinkle a few drops of water on top and warm in a preheated 300°F oven for 5–7 minutes or microwave for 10–20 seconds. This rehydrates the muffin and helps soften the crumb.

Can I double the recipe for a bigger batch?

Yes, you can double the ingredients to make more muffins. When doubling, mix batters in a larger bowl and still avoid overmixing. Bake in two muffin tins and rotate them halfway through baking if your oven heats unevenly. Keep an eye on baking time—larger batches often bake the same number of minutes, but oven crowding can affect heat circulation.

Why did my muffins sink in the middle?

Sinking often happens when muffins are underbaked or the oven temperature is too low. Make sure your oven is fully preheated to 375°F before baking. Also, avoid opening the oven door during the first part of baking, which can cause sudden temperature changes. Finally, overmixing the batter can create a structure that rises and then collapses; mix until just combined.

Final Thoughts

These Blueberry Cream Cheese Muffins are an easy, satisfying way to bring bakery-style flavor into your kitchen with minimal fuss. They balance sweet, fruity, and tangy notes and adapt well to seasonal variations and dietary tweaks. With a few simple tips—measuring flour carefully, folding gently, and using room-temperature ingredients—you’ll get consistently tender muffins that make mornings and snacks feel a little brighter. Enjoy experimenting with the variations, pack some for the week, and don’t forget to freeze extras for quick, delicious breakfasts any time.

Blueberry Cream Cheese Muffins