If you’ve ever wanted to bake a show-stopping muffin that balances the tangy cream cheese filling with bursts of juicy blueberries, then this Blueberry Cream Cheese Muffins Recipe is about to become your new favorite! Imagine tender, moist muffins with a slight crunch of golden streusel on top, just waiting to be enjoyed with your morning coffee or as an afternoon treat. These muffins are surprisingly simple to make, yet they feel indulgent enough to impress family, friends, or even yourself on a cozy weekend.
Ingredients You’ll Need
Every ingredient in this Blueberry Cream Cheese Muffins Recipe is carefully chosen to create perfect texture, balanced sweetness, and a beautiful contrast of flavors. You’ll find pantry staples alongside fresh blueberries and cream cheese for that luscious filling, making the whole process approachable yet rewarding.
- Vegetable oil, ¼ cup (60 ml): Keeps the muffins moist without adding heaviness.
- Unsalted butter, 4 tablespoons (57 g), melted: Adds richness and enhances flavor depth.
- Granulated sugar, 1 cup (200 g): Sweetens the batter perfectly without overpowering the blueberries.
- Egg, 1 large + 1 large egg white: Provides structure and lightness to the muffins.
- Buttermilk, ½ cup (120 ml): Brings tender moisture and a subtle tang that complements the cream cheese.
- Vanilla extract, 1 ½ teaspoons: Enhances all the flavors with warm, aromatic notes.
- All-purpose flour, 1 ¾ cups (220 g): Forms the base for the muffin’s soft crumb.
- Cornstarch, 1 tablespoon: Helps make the texture lighter and fluffier.
- Baking powder, 2 teaspoons: Leavens the muffins for a tender rise.
- Salt, ½ teaspoon: Balances sweetness and boosts flavor.
- Blueberries, 1 ½ cups (210 g): The star fruit burst that makes these muffins irresistible.
- Cream cheese (brick), 8 oz (226 g), softened: The creamy center that adds a dreamy tang.
- Granulated sugar for filling, ⅓ cup (67 g): Sweetens the cream cheese filling just right.
- Vanilla extract for filling, ½ teaspoon: Adds gentle aromatic flavor to the cheese filling.
- Flour for filling, ¼ cup: Helps stabilize the cream cheese filling.
- Brown sugar, ¼ cup (50 g), firmly packed: Creates a buttery, crunchy streusel topping.
- Salt for streusel, ⅛ teaspoon: A touch enhances the sweet, nutty topping flavor.
- Butter for streusel, 2 tablespoons, melted but not hot: Binds the streusel into delicious crumbs.
How to Make Blueberry Cream Cheese Muffins Recipe
Step 1: Prepare the Muffin Batter
Start by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners to prevent sticking. In a large mixing bowl, whisk together the granulated sugar, one whole egg, and one egg white until the mixture is smooth and a bit fluffy. This step ensures your muffins will have a tender crumb because the sugar starts dissolving right away. Add the buttermilk and vanilla extract, whisking everything until combined and glossy.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Mixing the dry ingredients separately helps distribute the leavening agent evenly, which is key for an even rise. Gradually fold these into your wet mixture, resisting the urge to overmix to keep the muffins light and tender.
Step 3: Add Blueberries
Gently fold in the fresh blueberries, ensuring they are evenly spread throughout the batter. The gentle folding prevents the berries from breaking and bleeding their beautiful purple color into the batter, giving you those perfect pops of color and fruity bursts with every bite.
Step 4: Make the Cream Cheese Filling
In a clean bowl, beat the softened cream cheese together with the ⅓ cup granulated sugar and ½ teaspoon vanilla extract until completely smooth. Next, fold in ¼ cup of flour, which helps the filling hold its shape during baking without becoming runny. This luscious filling is the magic that sets this Blueberry Cream Cheese Muffins Recipe apart from your average muffin.
Step 5: Prepare the Streusel Topping
Mix together the flour, brown sugar, salt, and melted butter in a small bowl until it forms a crumbly, sandy texture. The streusel topping adds irresistible texture and buttery sweetness that perfectly contrasts the creamy filling and fruity muffin base.
Step 6: Assemble and Bake
Spoon a layer of muffin batter into each muffin liner, followed by a dollop of the cream cheese filling in the center. Then cover with another layer of blueberry batter. Top each muffin with a generous sprinkle of the buttery streusel topping. Bake for about 25 minutes, or until a toothpick inserted comes out clean, and the muffins are golden on top. Let them cool slightly for the best texture and flavor experience.
How to Serve Blueberry Cream Cheese Muffins Recipe
Garnishes
For an extra touch when serving, dust your muffins lightly with powdered sugar or drizzle with a simple glaze made from lemon juice and powdered sugar. Fresh blueberries on top add vibrant color and appeal, making each muffin look as delightful as it tastes.
Side Dishes
These muffins make a wonderful companion to hot coffee or tea. For a breakfast or brunch spread, serve them alongside scrambled eggs or a light fruit salad to create a balanced and inviting meal that’s sure to please a crowd.
Creative Ways to Present
Try layering these muffins on a rustic wooden board with small bowls of clotted cream or fruit preserves for a charming presentation at gatherings. Alternatively, split them open and spread extra cream cheese or jam for a deliciously indulgent sandwich-style treat.
Make Ahead and Storage
Storing Leftovers
Blueberry Cream Cheese Muffins Recipe leftovers should be stored in an airtight container at room temperature for up to two days to maintain their moist texture. If you want to keep them longer, refrigerate and bring to room temperature before enjoying.
Freezing
These muffins freeze beautifully. Wrap them individually in plastic wrap or place them in an airtight freezer bag and freeze for up to three months. Freeze before baking for maximum freshness or after baking and cooling if you want a quick snack later.
Reheating
To reheat, simply warm the muffins in a 350°F (175°C) oven for about 10 minutes or in the microwave for 20–30 seconds. This will bring back their tender texture and make that cream cheese filling deliciously soft again.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine; just toss them in a bit of flour before folding into the batter to help prevent the color from bleeding and stopping them from sinking to the bottom.
Why do we use cornstarch in this recipe?
Cornstarch helps lighten the texture of the muffins, making them softer and less dense while enhancing the tender crumb we all love.
Can I substitute the cream cheese filling?
If you want to switch things up, mascarpone or ricotta can be used for a milder creamy filling, though the tanginess of cream cheese adds a special zing that’s key to this recipe.
Is it okay to skip the streusel topping?
You can skip it if you want, but the streusel adds a crunch and buttery flavor contrast that really elevates these muffins. It’s worth the extra step!
How do I make sure the cream cheese filling doesn’t leak out while baking?
By folding a bit of flour into the filling, it thickens up just enough to hold its shape well during baking, so be sure not to skip that step for neat, beautiful muffins.
Final Thoughts
Baking this Blueberry Cream Cheese Muffins Recipe is one of those simple joys that brings so much warmth and sweetness into your day. Whether you’re an experienced baker or just starting out, these muffins are easy to make and impossible to resist. So grab your ingredients and get ready for a baking experience that fills your kitchen with amazing aromas and your table with pure delight.
Print
Blueberry Cream Cheese Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 15 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Cream Cheese Muffins are a delightful blend of tender, moist muffin batter bursting with fresh blueberries, filled with a smooth and creamy vanilla-infused cream cheese center, and topped with a sweet, crumbly streusel. Perfect for breakfast, brunch, or a delicious snack, these muffins combine fruity freshness with rich, creamy texture and a crisp, buttery topping baked to golden perfection.
Ingredients
Muffin Batter
- ¼ cup (60 ml) vegetable oil
- 4 tablespoons (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg white, room temperature preferred
- ½ cup (120 ml) buttermilk
- 1 ½ teaspoons vanilla extract
- 1 ¾ cup (220 g) all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups (210 g) blueberries
Cream Cheese Filling
- 8 oz (226 g) cream cheese (brick), softened
- ⅓ cup (67 g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
Streusel Topping
- ¼ cup (50 g) brown sugar, firmly packed
- ⅛ teaspoon salt
- 2 tablespoons butter, melted but not too hot
- ¼ cup all-purpose flour
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, whole egg, and egg white until combined and slightly thickened.
- Add Liquids: To the sugar and egg mixture, add the buttermilk and vanilla extract, whisking well to combine all wet ingredients smoothly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt to ensure even distribution of leavening agents and salt.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which can toughen the muffins.
- Add Blueberries: Carefully fold in the fresh blueberries to distribute evenly throughout the batter without breaking them.
- Prepare Cream Cheese Filling: In another bowl, mix the softened cream cheese with granulated sugar, vanilla extract, and flour until the mixture is smooth and creamy.
- Make Streusel Topping: Combine brown sugar, salt, flour, and melted butter in a bowl. Mix until the mixture becomes crumbly, forming the streusel topping.
- Assemble Muffins: Spoon a portion of the muffin batter into the lined muffin tin, add a dollop of cream cheese filling on top of the batter, then cover with more muffin batter. Finally, sprinkle the streusel topping evenly over each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely or serve warm for best taste.
Notes
- Room temperature eggs help create a smoother batter by blending more easily.
- Be gentle when folding in the blueberries to avoid bleeding color into the batter.
- Ensure the butter for the streusel is melted but not hot to get the right crumbly texture.
- For extra flavor, you can zest some lemon into the batter to complement the blueberries.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
