Dessert

Blueberry Cream Cheese Muffins Recipe

Bylina moretti January 26, 2026January 26, 2026

Introduction

These Blueberry Cream Cheese Muffins are a delightful treat perfect for breakfast or a snack. Featuring juicy blueberries and a creamy cheese filling, they offer a perfect balance of sweet and tangy flavors.

The image shows a close-up of a white plate with crumb-topped muffins featuring visible dark purple blueberries inside. One muffin is cut open, revealing a soft, yellow cake base mixed with juicy blueberries and a creamy white layer in the middle. The crumb topping is golden brown and crumbly, scattered unevenly on top. Next to the muffins, there are a few fresh grapes and a single blueberry, adding deep purple and blue colors to the scene. The plate is placed on a white marbled surface, and the overall lighting is bright and natural, highlighting the texture and colors of the muffins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup unsalted butter (melted)
1 egg
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries
4 oz cream cheese (softened)
3 tbsp granulated sugar
1 egg yolk

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt to combine the dry ingredients evenly.
Step 3: In a separate bowl, blend the melted butter, whole egg, milk, and vanilla extract until smooth.
Step 4: Gently fold the wet ingredients into the dry mixture using a spatula. Stir just until combined to keep the muffins tender.
Step 5: Carefully fold in the fresh blueberries, taking care not to crush them so they stay whole and evenly distributed.
Step 6: In a small bowl, beat the softened cream cheese, sugar, and egg yolk together until smooth to make the filling.
Step 7: Spoon batter halfway into each muffin cup. Add about a teaspoon of cream cheese filling on top, then cover with remaining batter to encase the filling.
Step 8: Bake for 18 to 22 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean.
Step 9: Let the muffins cool slightly in the tin before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

Use frozen blueberries if fresh are unavailable, but do not thaw them to avoid color bleeding into the batter.
For a citrusy twist, add 1 teaspoon of lemon zest to the batter.
Swap cream cheese filling for a dollop of your favorite jam for a different flavor.

Storage

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15–20 seconds before serving to restore softness.

How to Serve

The image shows a white plate with three blueberry muffins. The muffins have a crumbly golden-brown top layer, with some crumb pieces scattered on the plate. Inside, the muffin is yellow and soft, filled with dark purple blueberries. One muffin is cut open, showing the blueberries inside clearly. Around the plate, there are a few fresh blueberries and dark red grapes. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Use them straight from the freezer and fold them gently into the batter to prevent color bleed and breakage.

How can I tell if my muffins are fully baked?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs clinging, the muffins are done. Avoid opening the oven door before 15 minutes to prevent collapsing.