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These Blueberry Cream Cheese Muffins are probably the best muffins I’ve ever had, no joke! Soft and fluffy blueberry muffins topped with streusel and stuffed with a sweet cream cheese filling. This is the only blueberry muffins recipe you will ever need!
Surprise Inside Muffins
These blueberry cream cheese muffins are seriously the best. They’re fluffy, soft, moist, and they have a surprise inside: cream cheese filling, plus they have streusel on top! Pretty much, these blueberry muffins are the best things you’ll ever eat with a soft, moist crumb and amazing flavor. Whether you use frozen or fresh blueberries, this recipe will turn out great. They’re really the only muffin recipe you need.
Important Ingredients Needed
- Vegetable Oil: I love using oil in my muffins – it creates such a soft and tender crumb. You can also use canola oil. (However, you will need butter for the crumb topping).
- Baking Soda: I leaven my muffins with baking soda because when it’s activated by an acid (in this case, sour cream) the result is the best tender crumb.
- Sour Cream: Makes these muffins so moist and needed to activate the baking soda.
- White Vinegar: A little acid from the vinegar (or you can use lemon juice) is also an activator for the baking soda. Combined with the sour cream the tenderness of these muffins is the best.
- Blueberries: Fresh or frozen – but make sure frozen berries are thawed and drained well to avoid adding too much moisture. I love using wild blueberries (they’re smaller than regular blueberries).
- Cream Cheese: For the filling – make sure it’s room temperature to avoid lumps.
How to make Blueberry Cheesecake Muffins
- Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
- Make the cream cheese filling: Beat together cream cheese and sugar in a medium bowl with a hand mixer until smooth.
- Mix eggs with electric mixer in a large bowl until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
- Fill muffin cups with some muffin batter. Add a bit of cream cheese to the center of each muffin, then top with more batter. Sprinkle the crumble evenly over the top of the muffins.
- Bake until a toothpick comes out clean from the center of a muffin.
Expert Tips
- If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins. The water from them thawing can water down the muffin itself.
- It is important for things like sour cream and cream cheese to be room temperature before baking with to avoid lumps.
- You know muffins are done baking when a toothpick comes out clean – but for these the center has filling, so test on the side.
- Store in an airtight container for up to 3 days or freeze for up to one month.
FAQs
Can you freeze these muffins?
Yes! Put them in the freezer for up to 3 months.
Blueberry Cream Cheese Muffins Recipe
Easy Cream Cheese Blueberry Muffins – the perfect recipe for blueberry muffins, filled with cream cheese and topped with streusel! The best breakfast muffins recipe!
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 38 minutes
Equipment
Ingredients
Topping:
- ¼ cups (31g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons (28g) unsalted butter , melted
Muffins:
- 2 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (118ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar (or distilled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (245g) sour cream (room temperature)
- 2 cups (248g) all-purpose flour
- 1 cup blueberries (see note)
Filling:
- 4 ounces (113g) cream cheese , room temperature
- 3 tablespoons (37g) granulated sugar
Instructions
- If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
- Preheat oven to 350°F. Line muffin pans with paper baking cups.
- Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
- Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth.
- Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
- Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1-2 teaspoons of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle the crumble evenly over the top of the muffins.
- Bake for 15-22 minutes until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Video
Recipe Notes
- Blueberries: You can use fresh or frozen blueberries, regular or wild blueberries. In the video/photos shown, I used 1 cup thawed frozen wild blueberries (142g when thawed and drained). Be sure that any frozen berries are thawed and drained well before using.
- Make sure sour cream and cream cheese are room temperature/softened so they don’t cause lumps in your batter.
- If you don’t have white or distilled vinegar, you can swap lemon juice. It won’t make your muffins taste like lemon – the lemon is just to activate the baking soda and make the muffins nice and moist.
Recipe Nutrition
Serving: 1muffin | Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 1322mg | Fiber: 1g | Sugar: 15g
Nutritional information not guaranteed to be accurate
These are wonderful muffins! Honestly blueberry muffins aren’t always my favorite but these took it to a new level. I’m not always a fan of crumb topping because it can be dry and tasteless but not the topping on these muffins. They do not disappoint in any area. Using the quantities in the recipe I ended up with 12 filled and 4 unfilled muffins rather than 24.
In Montana we are lucky enough to have fresh huckleberries so I used those instead of blueberries. All rave reviews from everyone I have shared them with. Really great recipe! Thank you for sharing!
Zero flavor. Nasty I wasted all my ingredients and time
These were really good muffins! However it only made 18 muffins, and that was scraping the last of the batter to cover the 18th muffin. I also used an actual tsp to measure the cream cheese filling and was a little short on the filling. For the last 6 muffins I had to quickly mix a little more so the last ones had cream cheese filling. Had a bit of crumb topping left over. All in all good muffins and I’ll be freezing a handful of mine for when we have family visit next week. Ty!
I have a question. Every recipe I have seen for anything with cream cheese filling has either an egg or an egg yolk included. Why do you leave it out. Without my having to make a batch of all three types, can you tell me what the difference is in the outcome? And have you tried the three types?
I left it out only for volume sake – so there wasn’t too much cheesecake filling.
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