Amazing Blueberry Cream Cheese Muffins

These amazing blueberry cream cheese muffins are moist, fluffy, and packed with juicy berries and a luscious cream cheese swirl that takes every bite to the next level. With just the right balance of sweetness and tang, these bakery-style muffins are perfect for breakfast, brunch, or an anytime treat that feels indulgent but is easy to make at home.

Why I Love This Recipe

I love this recipe because it combines two of my favorite things — tender blueberry muffins and creamy cheesecake — into one irresistible treat. The cream cheese adds richness without making the muffins too heavy, and the blueberries burst with flavor in every bite. They also freeze beautifully, so I can make a batch ahead and always have a delicious snack on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Milk (or buttermilk)
• Vanilla extract
• Vegetable oil or melted butter
• Fresh or frozen blueberries (lightly tossed in flour)

For the cream cheese filling:

• Cream cheese (softened)
• Granulated sugar
• Egg yolk
• Vanilla extract

Directions

1. I preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, I whisk the eggs, milk, vanilla, and oil until smooth.
4. I pour the wet ingredients into the dry and gently mix until just combined.
5. I fold in the blueberries, being careful not to overmix.
6. In a small bowl, I mix the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
7. I fill each muffin cup about ⅔ full with batter, then spoon about a teaspoon of the cream cheese mixture on top and swirl it in lightly with a toothpick or knife.
8. I bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. I let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 standard-size muffins.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• I add a cinnamon crumb topping for extra texture and flavor.
• I use raspberries or chopped strawberries instead of blueberries for a twist.
• I make mini muffins by reducing the baking time to about 12–14 minutes.
• I swap the vanilla extract in the filling for lemon zest for a citrusy kick.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm them in the microwave for 10–15 seconds. They also freeze well — I wrap them individually and thaw at room temperature or warm them in the microwave when ready to eat.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries often. I don’t thaw them first — I just toss them in a little flour to prevent them from sinking or turning the batter purple.

How do I swirl the cream cheese layer?

I drop a small spoonful of the cream cheese filling on top of the batter in each cup, then use a toothpick or knife to gently swirl it into the batter. I don’t overmix — just a few swirls does the trick.

Can I make these muffins ahead of time?

Definitely. I often bake a batch the night before and keep them in an airtight container. They’re perfect for meal prepping or making in advance for brunch.

How do I prevent the muffins from being too dense?

I mix the batter gently and only until just combined. Overmixing can make them dense. Also, using room temperature ingredients helps create a light texture.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and they still turn out soft and fluffy. I also make sure the baking powder and other ingredients are certified gluten-free.

Conclusion

These amazing blueberry cream cheese muffins are a delightful mix of fruity, creamy, and tender textures that make them a standout in any muffin lineup. Whether I’m serving them at a brunch table or grabbing one on the go, they always bring a smile and satisfy my craving for something sweet and comforting. Once I make them, they quickly become a favorite — and they never last long.

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