Imagine tender, golden muffins bursting with juicy blueberries and filled with a rich, tangy swirl of cream cheese—this Blueberry Cream Cheese Muffins Recipe is truly a treat for any time of day. Whether you bake them for an indulgent breakfast, a special brunch, or an afternoon snack, every bite is the perfect partnership of sweet fruit and creamy filling. Let me walk you through this irresistible recipe that’s sure to be your new favorite.

Blueberry Cream Cheese Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Blueberry Cream Cheese Muffins Recipe lies in the balance of classic, straightforward ingredients that work together to create bakery-worthy muffins at home. Each ingredient brings something unique—think softness, structure, tang, or a pop of color—so don’t skip a thing!

All-purpose flour: Gives these muffins their structure while keeping the crumb tender and light.
Baking powder: Ensures a fluffy rise and dome-like tops.
Baking soda: Boosts the leavening for just-right tenderness.
Salt: Balances sweetness and awakens the blueberry flavor.
Unsalted butter, softened: Adds rich flavor and ensures a moist crumb that melts in your mouth.
Granulated sugar: Sweetens the muffins and the cream cheese swirl, tying each component together.
Large eggs: Provide structure while keeping everything held together beautifully.
Vanilla extract: Adds warmth and depth to the batter and the filling.
Sour cream or plain Greek yogurt: Give the muffins tangy moistness—essential for tender results.
Fresh or frozen blueberries: The star of the show! They add juicy bursts and vibrant color (if using frozen, keep them unthawed).
Cream cheese, softened: Creates the creamy, tangy filling that makes these muffins unforgettable.

How to Make Blueberry Cream Cheese Muffins Recipe

Step 1: Prep Your Muffin Tin and Mix the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This not only makes cleanup easier but also helps create those classic muffin tops. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing your dry ingredients thoroughly here gives you the perfect foundation for light, fluffy muffins later.

Step 2: Cream the Butter and Sugar

Using a large bowl and either a hand mixer or stand mixer, beat the softened butter and sugar together until the mixture is light and fluffy—just a couple of minutes should do the trick. This step helps introduce air for a beautiful muffin texture that doesn’t feel dense or heavy.

Step 3: Incorporate the Wet Ingredients

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream (or Greek yogurt) until your batter is smooth and silky. The sour cream adds incredible moisture, making sure every muffin is soft and tender.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to your wet ingredients. Mix until just combined—no need to overmix here, as that can make muffins tough. Gently fold in your blueberries, being careful not to crush them, for perfectly distributed bursts of sweet fruit.

Step 5: Make the Cream Cheese Filling

In a separate small bowl, blend together the softened cream cheese, sugar, and vanilla extract until the mixture is completely smooth and a little glossy. This is what will create those luxurious, creamy swirls inside your muffins.

Step 6: Layer and Swirl the Muffins

Add about one tablespoon of muffin batter into each prepared muffin liner. Drop a teaspoon of the cream cheese filling right in the center of each cup, then cover with more muffin batter until the cups are about three-quarters full. For a beautiful marbled effect, use the tip of a toothpick to swirl the cream cheese and batter together just a bit.

Step 7: Bake and Cool

Slide your muffin tin into the preheated oven and bake for 20–24 minutes, or until a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean. Let the muffins cool in the pan for about five minutes, then transfer them to a wire rack to finish cooling completely. The hardest part is waiting—but trust me, it’s worth it!

How to Serve Blueberry Cream Cheese Muffins Recipe

Garnishes

A light dusting of powdered sugar or a few extra fresh blueberries on top makes these muffins look irresistible. If you’re feeling extra fancy, a tiny dollop of whipped cream or even a drizzle of honey can really set them off for a special occasion.

Side Dishes

Pair your muffins with a fresh fruit salad or a parfait layered with yogurt and granola to round out a beautiful breakfast spread. Or, serve alongside scrambled eggs and crisp bacon for the classic sweet-and-savory combo we all crave.

Creative Ways to Present

If you’re sharing these at a brunch or party, arrange muffins on a cake stand and tuck in sprigs of mint and scatter a few fresh berries around for a bakery-style vibe. Individual muffin wrappers or parchment paper wraps also add a charming, homemade touch. You can even split muffins and make mini “muffin sandwiches” with an extra swipe of cream cheese in the middle!

Make Ahead and Storage

Storing Leftovers

Because of the cream cheese filling, it’s best to store muffins in an airtight container in the refrigerator. They’ll stay wonderfully fresh for up to four days—just let them come to room temperature for best flavor before serving.

Freezing

If you want to save some of your Blueberry Cream Cheese Muffins Recipe for later, individually wrap them in plastic wrap and pop them in a zip-top freezer bag. They freeze beautifully for up to 2 months. Just thaw at room temperature or gently warm in the microwave for the freshest results.

Reheating

To enjoy that just-baked softness, reheat muffins in the microwave for about 15–20 seconds, or in a 300°F oven for 5–7 minutes if you prefer a firmer texture. You’ll be amazed how the cream cheese turns irresistibly creamy and the blueberries become extra juicy again!

FAQs

Can I use frozen blueberries in the Blueberry Cream Cheese Muffins Recipe?

Absolutely! Just add them straight from the freezer without thawing, which helps prevent the berries from staining the batter. Frozen blueberries work especially well if you want muffins that look as pretty as they taste.

What’s the best way to soften cream cheese for the filling?

Let cream cheese sit at room temperature for 30–45 minutes, or microwave it in 10-second bursts until just softened. This ensures a lump-free, creamy swirl in your Blueberry Cream Cheese Muffins Recipe.

Can I substitute the sour cream with Greek yogurt?

Yes! Either plain full-fat Greek yogurt or sour cream add that lovely tang and moisture. The Blueberry Cream Cheese Muffins Recipe turns out equally delicious with either option.

How do I prevent muffins from sticking to the paper liners?

If you notice sticking, lightly spray your muffin liners with nonstick spray before adding the batter, or use parchment baking cups. Cooling the muffins before unwrapping also makes a big difference with the Blueberry Cream Cheese Muffins Recipe.

Can I make this recipe gluten-free?

Definitely! Substitute a cup-for-cup gluten-free flour blend in place of the all-purpose flour. Just make sure your blend contains xanthan gum for the best texture in your Blueberry Cream Cheese Muffins Recipe.

Final Thoughts

I hope you’re as excited as I am to bake up a batch of these Blueberry Cream Cheese Muffins Recipe in your kitchen. With their soft crumb, juicy blueberries, and creamy centers, they truly feel like a special treat every time. I can’t wait for you to enjoy them—happy baking!

Blueberry Cream Cheese Muffins Recipe

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4.9 from 11 reviews

Author: admin
Total Time: 37 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Blueberry Cream Cheese Muffins are a delightful combination of fluffy muffin filled with juicy blueberries and a sweet cream cheese swirl. Perfect for breakfast or as a snack, these moist and flavorful muffins are sure to become a favorite!

Ingredients

Scale

Muffin Batter:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or plain Greek yogurt
1 cup fresh or frozen blueberries

Cream Cheese Filling:

6 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. Add eggs, vanilla, and sour cream, then gradually add dry ingredients and fold in blueberries.
Prepare cream cheese filling: In a separate bowl, mix cream cheese, sugar, and vanilla until smooth.
Assemble muffins: Spoon muffin batter into each cup, add cream cheese filling, and top with more batter. Swirl with a toothpick.
Bake: Bake for 20–24 minutes until a toothpick comes out clean. Cool before serving.