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    You are here: Home / Breakfast / Muffins / Blueberry Cream Cheese Muffins

    Blueberry Cream Cheese Muffins

    April 12, 2021 By Sam 256 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of blueberry muffins, top image of close up of single muffin, bottom of single muffin on plate and muffins on gold plate

    These streusel-topped blueberry cream cheese muffins are super soft, packed with plump juicy berries, and are filled with a cream cheese surprise. Ready in under 30 minutes! My recipe includes a how-to video!

    Blueberry muffin with a bite taken out on a white plate next to blueberries.

    The Best Blueberry Cream Cheese Muffins

    Blueberry cream cheese muffins aren’t your average blueberry muffins, though they may seem that way from the outside.

    Sure they’re soft, fluffy and full of fat juicy berries, but they have a rich and decadent cheesecake-esque surprise.

    This recipe is one of the oldest on the blog and was one of my first popular recipes (for obvious reason). I published it 7 years ago, way back when Zach and I were in the midst of planning our wedding, and it was in dire need of a refresh. Some small (very small) tweaks were in order, a photo re-shoot was desperately needed, and a how-to video has been added to the recipe card. Let’s get to it!

    What You Need

    Blueberry cream cheese muffins ingredients.
    Ingredients for blueberry cream cheese muffins.

    Let’s go over just a few of the ingredients:

    • Oil & Butter. If you’ve made my vanilla cake or chocolate chip muffins, you already know why I like to use a blend of oil and butter in many of my recipes. The butter adds flavor, oil adds moisture. You get the best of both worlds by using both. For the oil, I use canola but any neutral cooking oil (like vegetable oil) would be fine.
    • Eggs. You’ll use one whole egg and one egg white. The extra white helps to make the muffins fluffier and adds a bit of lift to them.
    • Buttermilk. This helps to make the muffins tender, moist, soft, and adds a subtle tangy flavor that plays nicely with the blueberries. If you don’t have buttermilk on hand, you can make your own buttermilk substitute (see the recipe card and follow the link in the ingredients). You may notice there’s no baking soda in this recipe and typically baking soda and buttermilk are used together. It’s not an accident that I left it out of this recipe and it’s not needed.
    • Corn Starch. One of my favorite “secret” ingredients in so many baked goods. This helps to make the muffins soft and tender.
    • Blueberries. I use fresh blueberries, but frozen would work. You do not need to thaw, but keep in mind frozen blueberries often leave purple streaks through your muffin batter. This isn’t a problem for taste, just something to be aware of!
    • Cream Cheese. This is for the cheesecake filling. Use full-fat/brick-style cream cheese for best results.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    Making The Muffins & Filling

    Making the batter for blueberry muffins, adding the blueberries, and preparing the cream cheese.
    1. Whisk together wet ingredients in a large bowl. I always start by whisking the oil and melted butter, first, just in case the butter is hot. Mixing it with the room temperature oil will help cool it down, bring things to a uniform temperature, and make sure none of your other ingredients are affected by the heat.
    2. In a separate bowl whisk together the dry ingredients and then add them to the wet ingredients. Gently fold the ingredients together with a spatula (you never want to over-mix muffins or they’ll be dense, so take care). Once you have the ingredients mostly (but not completely) combined….
    3. Add the blueberries and stir until just combined. Be careful not to overdo it!
    4. Once your muffin batter is prepared, make your cream cheese filling by stirring together softened cream cheese, granulated sugar, and vanilla extract.

    You’re almost done, but these muffins wouldn’t be complete without a light sprinkling of crumbly, buttery streusel.

    How to Make Streusel

    Making streusel for blueberry muffins.

    I have a super simple way of making streusel and will be sharing this in its own post soon. While many recipes require you to use a pastry cutter to cut the butter into your mixture, I start with melted butter. It’s so much simpler and yields a more tasty topping!

    To make it:

    1. Stir flour, sugar and salt together.
    2. Drizzle melted butter over top and toss everything together with a fork. Don’t stir with a spoon or over-stir or the mixture could become pasty, you want to just toss the butter into the mixture so all of the dry ingredients are moistened and clumpy (clumpy streusel is the best!).

    Assembling The Muffins

    Scooping the muffin batter into paper muffin liners, adding the cream cheese, and topping with streusel.
    1. Fill 15 muffin cups ⅔ of the way full with the muffin batter.
    2. Use a spoon the make a crater in the center of each muffin and fill this with 2 teaspoons of cream cheese mixture.
    3. Top with a heaping spoonful of batter and use a knife to swirl together the cream cheese and muffin batter with a knife. You may not completely cover the cream cheese; that’s OK!
    4. Top each muffin with a sprinkling of streusel and then bake!

    Frequently Asked Questions

    Why are my muffins dry or dense?

    This most likely is a result of the muffin batter being over-mixed. While the ingredients should be completely combined, they should be just combined and you should always mix by hand.
    Over-baking is another culprit, make sure your oven isn’t running hot!

    Why did my muffins completely deflate or sink in the middle?

    These muffins are filled with a rich, heavy cream cheese filling. This will naturally weigh down the airy muffins, so while they will appear puffy when they first come out of the oven they will naturally deflate and sink as they cool. Totally normal (think of black bottom cupcakes, same idea!)
    However, they shouldn’t be completely deflated or sunken. If they are, they may be under-baked or your baking powder could be old or expired.

    Why are the bottoms of my muffins soggy?

    This often happens if you leave your muffins in the muffin tins for too long after they’ve baked. After the muffins have baked and cooled in the tin for 5-10 minutes, remove them from the muffin tin to a cooling rack. The easiest way to do this is to use a knife to gently pry them out of the tin (careful, they’ll still be hot!).

    Baked blueberry cream cheese muffins in a muffin tin.

    More Recipes You Might Like

    • Lemon Poppy Seed Muffins
    • Coffee Cake Muffins
    • Double Chocolate Muffins
    • Blueberry Pancakes

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    Closeup of blueberry cream cheese muffin with a bite taken out of it on a white plate.

    Blueberry Cream Cheese Muffins

    If you like classic blueberry muffins you'll love blueberry cream cheese muffins that are filled with rich cream cheese and sweet streusel on top! Recipe includes a how-to video!
    4.99 from 95 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 15 muffins
    Calories: 288kcal
    Author: Sam Merritt

    Ingredients

    Muffins

    • ¼ cup vegetable oil (60ml), you may substitute canola oil or other neutral cooking oil
    • 4 Tablespoons unsalted butter melted (57g)
    • 1 cup granulated sugar (200g)
    • 1 large egg + 1 large egg white room temperature preferred
    • ½ cup buttermilk (120ml)
    • 1 ½ teaspoons vanilla extract
    • 1 ¾ cup all-purpose flour (220g)
    • 1 Tablespoon cornstarch
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 ½ cups blueberries (210g) (see note)

    Filling

    • 8 oz cream cheese (brick) softened (226g)
    • ⅓ cup granulated sugar (67g)
    • ½ teaspoon vanilla extract

    Streusel Topping

    • ¼ cup all-purpose flour
    • ¼ cup brown sugar firmly packed (50g)
    • ⅛ teaspoon salt
    • 2 Tablespoons butter (melted but not too hot)

    Recommended Equipment

    • Large Mixing Bowl
    • Muffin tin
    • Paper Muffin Liners
    Prevent your screen from going dark

    Instructions

    Muffins

    • Preheat oven to 375F (190C) and line a muffin tin with paper liners.
    • In a large bowl, stir together oil and butter.
    • Add sugar, egg, and egg white and whisk very well until combined.
    • Add buttermilk and vanilla extract and whisk to combine.
    • In a separate, medium-sized, bowl whisk together flour, cornstarch, baking powder, and salt.
    • Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
    • Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.

    Filling

    • Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.

    Streusel

    • Whisk together flour, brown sugar, and salt.
    • Drizzle in melted butter and use a fork to toss ingredients together until combined, no flour/sugar remains unmoistened by the butter, and mixture is clumpy. Don’t over-mix or the streusel will become like a paste, you want it to be clumpy.

    Assembly

    • Divide batter into 15 muffin cups, filling each liner ⅔ of the way full.
    • Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center.
    • Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter.
    • Sprinkle muffins evenly with streusel.
    • Transfer to 375F (190C) oven and bake for 25 minutes or muffins are baked through.
    • Allow to cool for 10 minutes or so before digging in (the cream cheese filling will be very hot!). Muffins will puff up in the oven, but due to the cream cheese filling they will deflate and maybe even cave in a bit (like a black bottom) as they cool. This is normal!

    Notes

    Blueberries

    You can use frozen (do not thaw) blueberries, but often they leave purple streaks through your batter. Nothing wrong with that, just be aware.

    Baking In Two Muffin Tins

    This recipe makes 15 muffins. Since most muffins tin hold enough batter for only 12 muffins, you can either discard the excess or bake the remaining 3 muffins after the first 12 bake. The second batch will take less time, start checking at 17 minutes. I don’t recommend over-filling the muffin liners, as the batter tends to spread out and flatten on the top, which makes for unattractive muffins.

    Storing

    Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.

    Nutrition

    Serving: 1muffin | Calories: 288kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 170mg | Potassium: 123mg | Fiber: 1g | Sugar: 24g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally published July 21st 2014. I’ve updated the post to slightly alter and improve the recipe (it was already pretty good as is so only small changes!) and have updated the photos and added a step-by-step video as well.

    « Honey Butter Recipe
    Eggless Dessert Recipes »

    Reader Interactions

    Comments

    1. Lorley

      January 28, 2023 at 5:01 pm

      5 stars
      Feels silly to add that our whole family loved these after seeing so many good reviews. But I just had to comment. I made them twice in one week and shared with the grandchildren’s coworkers. I now have a request from both to bake these again for next week. A complete and total hit. Thank you for putting this recipe together. It’s a keeper.

      Reply
    2. CC

      January 03, 2023 at 5:37 pm

      5 stars
      These muffins looked so fantastic but were a bit more indulgent than what I was looking for so I made a few adjustments to the recipe, mostly to lower sugar content – replaced 1 cup flour with whole wheat flour, replaced buttermilk with canned milk, used 2 whole eggs, reduced sugar to 2/3 cup in muffin batter and about 1 tablespoon in the cream cheese filling, and (sadly) eliminated the streusel topping. They turned out beautifully and I will make them again as they are a nice quick breakfast. This is a great recipe and I look forward to trying it exactly as written in the future – yum!

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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