Blueberry Cream Cheese Muffins

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 muffins
Author Sam Merritt



  • 1/2 cup melted unsalted butter that has been allowed to cool to room temperature 1 stick
  • 1 cup granulated sugar
  • 1 egg + 2 egg whites
  • 1 tsp vanilla
  • 2/3 cup milk
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries

Cream Cheese Topping

  • 8 oz cream cheese softened, 1 package
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract


  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 Tbsp cold butter



  • Preheat oven to 350 degrees F
  • In medium bowl, combine melted, cooled butter, sugar, and vanilla. Stir well.
  • Add in egg whites and egg, being sure to beat the eggs in well.
  • Add milk and stir.
  • In a separate bowl, combine flour, baking powder and salt.
  • Gently fold the flour mixture into the wet ingredients (it will take approximately 12 folds of your spatula to properly mix the batter without over-mixing. Once you have done the 9th fold, add in your blueberries and continue to fold in.
  • Pour batter into muffin cups, filling 3/4 full.

Cream Cheese Topping

  • In a separate bowl, cream together cream cheese, granulated sugar and vanilla, until smooth.
  • Portion about 1Tbsp of cream cheese mixture onto the top of each unbaked muffin (~1Tbsp per muffin). Use a butter knife to gently cut in/swirl the cream cheese mixture. The mixture should not be swirled all the way through the muffin, but just through the muffin-top.

Streusel topping

  • In another medium sized bowl, combine flour and brown sugar. Cut in butter using pastry knife.
  • Evenly sprinkle streusel over each muffin.
  • Bake on 350 degrees F for about 25 minutes, or until toothpick inserted in center (and not through blueberry) comes out mostly clean.