Blueberry Cream Cheese Muffins

5 from 3 votes
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These blueberry cream cheese muffins are topped off with a streusel topping that takes these over the top! Insanely rich, delicious, and perfect for breakfast or dessert.

If you’re a muffin and cream cheese lover then you’ll definitely love these cream cheese banana muffins as well.

baked blueberry cream cheese muffins in a muffin tin.
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Why I Love These Blueberry Cream Cheese Muffins

  • They taste as they came straight out of a high-end bakery.
  • If blueberries aren’t in season, you can use the fruit of your choice. Cherries or raspberries work perfectly for this recipe.
  • Super easy to make and doesn’t require any fancy ingredients.
  • Bakes in 20 minutes!

Ingredient Notes

Cream Cheese – Make sure it’s at room temperature. I highly recommend using Philadelphia cream cheese.

Blueberries – I prefer fresh blueberries instead of frozen blueberries for this recipe.

three separate bowls filled with muffin batter, cream cheese filling, and streusel topping.

How To Make

  1. Preheat oven to 400 degrees F and line a muffin tin with cupcake liners.
  2. Start by preparing the streusel topping, In a bowl, mix the brown sugar and flour. Add the melted butter and mix with a whisk until it turns into a crumbly mixture.
  3. To make the cream cheese filling, simply mix the softened cream cheese, granulated sugar, and cornstarch until well combined.
  4. In a small bowl, mix the blueberries and 1/2 tbsp of flour until well combined.
  5. To make the muffins, mix the sugar and eggs for 2-3 minutes or until it turns a pale yellow color. Add the sour cream, vanilla extract, and vegetable oil. Mix well.
  6. Add the flour, baking powder, and salt and mix until well combined. Don’t overmix! Fold in the blueberries gently.
  7. Using an ice cream scoop, scoop the muffin batter into each muffin liner, filling each 3/4’s of the way.
  8. Top each muffin with 1 tbsp of the cream cheese mixture. Sprinkle the muffins evenly with the streusel topping. Bake for 20 minutes.
  9. Allow the muffins to cool for at least 20 minutes before enjoying.
muffin up close.

Top Tips

  • Make sure you use room-temperature cream cheese so it’s easy to mix and doesn’t turn out lumpy.
  • Don’t overbake the muffins. The muffins will be a bit wet because of the cream cheese topping although the actual blueberry muffin will be completely cooked.
  • You can stuff the muffins with the cream cheese filling using a piping bag.
a bitten blueberry cream cheese muffin.

Storage

Place any leftover muffins in an air-tight container and store them at room temperature.

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baked blueberry cream cheese muffins in a muffin tin.
5 from 3 votes

Blueberry Cream Cheese Muffins

that takes these over the top! Insanely rich, delicious, and perfect for breakfast or dessert.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12
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Ingredients 

Streusel Topping

  • 2/3 cups all-purpose flour
  • 1/3 cup light brown sugar
  • 4 tbsp unsalted butter , melted

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp cornstarch

Blueberry Muffins

  • 2 cups plus 1/2 tbsp all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 2 eggs, room temperature
  • 2 tsp baking powder
  • 1 tsp Kosher salt
  • 1 tsp vanilla extract
  • 1 cup blueberries , fresh

Instructions 

  • Preheat oven to 400 degrees F and line a muffin tin with cupcake liners.
  • Start by preparing the streusel topping, In a bowl, mix the brown sugar and 2/3 cups flour. Add the melted butter and mix with a whisk until it turns into a crumbly mixture. 
  • To make the cream cheese filling, simply mix the softened cream cheese, 1/4 cup granulated sugar, and cornstarch until well combined. 
  • In a small bowl, mix the blueberries and 1/2 tbsp of flour until well combined.
  • To make the muffins, mix 1 1/4 cups granulated sugar and eggs for 2-3 minutes or until it turns a pale yellow color. Add the sour cream, vanilla extract, and vegetable oil. Mix well.
  • Add 2 cups flour, baking powder, and salt and mix until well combined. Don't over-mix! Fold in the blueberries gently. 
  • Using an ice cream scoop, scoop the muffin batter into each muffin liner, filling each 3/4's of the way. 
  • Top each muffin with 1 tbsp of the cream cheese mixture. Sprinkle the muffins evenly with the streusel topping. Bake for 20 minutes. 

Notes

  • Make sure you use room-temperature cream cheese so it’s easy to mix and doesn’t turn out lumpy.
  • Don’t overbake the muffins. The muffins will be a bit wet because of the cream cheese topping although the actual blueberry muffin will be completely cooked.
  • You can stuff the muffins with the cream cheese filling using a piping bag.

Nutrition

Calories: 377kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 284mg | Potassium: 181mg | Fiber: 1g | Sugar: 33g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: breakast
Cuisine: American
Servings: 12
Calories: 377
Keyword: blueberry cream cheese muffins, Blueberry Muffins, homemade blueberry cream cheese muffins
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5 from 3 votes (2 ratings without comment)

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Recipe Rating




1 Comment

  1. 5 stars
    I found this recipe on tik tok, and they came out great! I only made one change which was cooking for 25 min instead. These are a household hit and I will be making again in the future!