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

Blueberry Cream Cheese Muffins

that takes these over the top! Insanely rich, delicious, and perfect for breakfast or dessert.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: breakast
Cuisine: American
Servings: 12
Calories: 377kcal

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