Blueberry Cream Cheese Muffins

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.

Blueberry Cream Cheese Muffins Recipe

4.49 from 68 votes

Easy Cream Cheese Blueberry Muffins – the perfect recipe for blueberry muffins, filled with cream cheese and topped with streusel! The best breakfast muffins recipe!

Recipe Video

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 38 minutes minutes

Yield 24 muffins

Serving Size 1 muffin

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Equipment

• Muffin Pans

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

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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 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

Course Breakfast

Cuisine American

Author Dorothy Kern

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