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muffins with cream cheese and blueberries inside stacked together.
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4.48 from 67 votes

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 Time15 minutes
Cook Time22 minutes
Total Time38 minutes
Course: Breakfast
Cuisine: American
Servings: 24 muffins
Author: Dorothy Kern
Cost: $6

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.

Video

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.

Nutrition

Serving: 1muffin | Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 1322mg | Fiber: 1g | Sugar: 15g

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