Introduction

These delicious blueberry cream cheese muffins are a delightful treat perfect for breakfast or a snack. Fluffy, moist, and bursting with fresh blueberries, they feature a creamy cream cheese center that adds a rich twist to a classic muffin.

Blueberry Cream Cheese Muffins Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup sour cream
1 cup fresh blueberries
4 ounces cream cheese, softened
1 tablespoon granulated sugar (for cream cheese filling)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
Step 3: In another bowl, beat the softened butter and sugar together until creamy. Add the eggs one at a time, mixing well after each addition, then stir in the sour cream until smooth.
Step 4: Gradually fold the dry ingredients into the wet mixture, taking care not to over-mix to keep the muffins tender.
Step 5: Gently fold in the fresh blueberries. In a small bowl, mix the softened cream cheese with 1 tablespoon of sugar until smooth.
Step 6: Spoon a portion of the muffin batter into each muffin cup, then add a dollop of the cream cheese filling. Top with more batter to cover the cream cheese.
Step 7: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let them cool slightly before serving.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
Use frozen blueberries if fresh aren’t available—just do not thaw them before folding into the batter.
Try substituting the sour cream with Greek yogurt for a tangier taste and added moisture.
Sprinkle a little coarse sugar on top of the muffins before baking for a crunchy finish.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To keep them longer, freeze wrapped muffins for up to 3 months. Reheat gently in a microwave or oven until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent color bleeding and sogginess.

How can I prevent the cream cheese from sinking to the bottom?

Adding the cream cheese in dollops between layers of batter helps keep it in the center. Make sure the cream cheese is well softened and not too runny to maintain its shape during baking.

Blueberry Cream Cheese Muffins Recipe

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★★★★★

4.5 from 142 reviews

These delicious blueberry cream cheese muffins are moist, flavorful, and perfect for breakfast or a sweet snack. With fresh blueberries bursting inside and a luscious cream cheese filling, they offer a delightful combination of textures and tastes. Easy to prepare and baked to golden perfection, these muffins will quickly become a favorite treat for any occasion.

Author: Zane
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
2 large eggs
1/2 cup sour cream

Add-ins

1 cup fresh blueberries

Cream Cheese Filling

4 ounces cream cheese, softened
1 tablespoon granulated sugar

Instructions

Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to prevent sticking and ensure easy removal of muffins after baking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of leavening agents and seasoning.
Prepare wet mixture: In another bowl, beat the softened unsalted butter and sugar together until creamy and smooth. Add the eggs one at a time, beating well after each addition, then mix in the sour cream until the batter is smooth and cohesive.
Combine wet and dry mixtures: Gradually fold the dry ingredients into the wet mixture. Be careful not to over-mix to keep the muffins tender and light.
Add blueberries and cream cheese filling: Gently fold the fresh blueberries into the batter. In a separate small bowl, mix the softened cream cheese with an additional tablespoon of sugar until creamy. This filling will create a delicious, tangy surprise inside each muffin.
Assemble muffins: Spoon a portion of the muffin batter into each prepared muffin cup. Add a dollop of the cream cheese mixture on top of the batter in each cup, then cover with more muffin batter to seal the filling inside.
Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow muffins to cool slightly before serving to enjoy the best texture and flavor.

Notes

Do not over-mix the batter to keep muffins tender and fluffy.
Use fresh blueberries for the best texture; frozen can be used but may make the batter slightly wet.
Ensure the cream cheese is fully softened before mixing for a smooth filling.
Line your muffin tin with paper liners for easier cleanup.
Store leftover muffins in an airtight container at room temperature for up to 3 days.

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