Blueberry Cream Cheese Muffins Recipe

If you are looking for the best blueberry muffins, you have come to the right place! With a luscious cream cheese filling, these Blueberry Cream Cheese Muffins are by far a delicious breakfast or brunch recipe.

When you think of the best blueberry muffins, you might not often think of cream cheese, but the addition of this important ingredient elevates these Blueberry Cream Cheese Muffins to the next level.

There is another extra special sneaky secret to these breakfast muffins. We make them bakery-style with a crunchy sugar-domed muffin top!

Not only does it give the recipe an enhanced flavor, but the sugar gives a nice crunch to the top! We bake them at a higher temperature for 5 minutes, then lower the oven to produce that beautiful top.

Trust me when I say that when you try this recipe, there will be no turning back. It will become one of those recipes that you will keep on making over and over again.

Everything about these Blueberry Cream Cheese Muffins just works well together, but the cream cheese is really my favorite part, it provides a different and unique flavor and texture that you can’t resist!

1. This has a great starting muffin base.
2. You can make this without the cream cheese filling and they still would taste great.
3. You can double this recipe to serve more people or save for later!

• Cream cheese
• Vanilla extract
• All-purpose flour
• Milk
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Unsalted butter
• Granulated sugar
• Eggs
• Blueberries
• Coarse sugar for garnish, optional

For the filling:

1. Make the filling first by placing the cream cheese in a medium-sized bowl. Using an electric hand mixer, mix until smooth. Add in the remaining ingredients and mix until smooth, set aside.

Blueberry Muffins:

1. Preheat oven to 425 degrees. Line a muffin tin with 12 liners, set aside.
2. In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a medium-sized bowl add the cream cheese and whip with an electric hand mixer until smooth. Slowly add in the melted butter and mix to combine. Add the sugar and mix until combined. Add the eggs one at a time and mix until combined. Add in vanilla and creamer, carefully mix until combined. 
4. Pour the wet mixture into the dry and fold it in until there are no lumps. Fold in the blueberries. Divide mixture between the 12 liners. Sprinkle generously with coarse sugar. 
5. Place the cream cheese filling into a piping bag or a ziplock baggie. Snip the end of the bag so there is about 1/4 inch opening. Insert tip into the middle of each muffin and fill, disperse filling evenly among the 12 muffins.
6. Bake at 425 degrees for 5 minutes. Lower the oven to 375 degrees and bake an additional 14-15 minutes until a toothpick inserted into the bread part of the muffin comes out mostly clean. Let cool in the muffin tin for 10 minutes, transfer muffins directly to a wired rack to cool completely. 

CAN I USE FROZEN BLUEBERRIES INSTEAD OF FRESH ONES?

You bet! Frozen blueberries work great in this blueberry muffin recipe if fresh berries aren’t in season or at the grocery store. No need to thaw them—just toss them into the blueberry muffin batter straight from the freezer to keep those juicy blueberries from bleeding too much color.

DO I NEED TO USE CREAM CHEESE FILLING?

The cheesecake filling is what makes these cream cheese blueberry muffins extra special, but you can totally skip it if you want a simpler homemade muffin! Without the filling, you’ll still get crumbly muffins packed with fresh blueberries and buttery flavor. Just follow the muffin mix steps and leave out the cream cheese mixture.

ANY ADDITIONS?

I’ve got a few possibilities for you. Pick your favorite!

• Toss in chocolate chips for a melty surprise in the blueberry muffin batter.
• Sprinkle lemon zest over the cream cheese mixture for a zesty fresh flavor.
• Add a crumb topping with brown sugar for extra crunch on these delicious muffins.
• Mix fresh berries like raspberries for a colorful twist in your homemade muffins.
• Drizzle maple syrup over the muffin cups for a sticky, sweet buttery flavor.
• Include chopped nuts for a nutty bite in this blueberry cheesecake vibe.
• Top with coarse sugar for a sparkly, bakery-style tender crumb.
• Stir cinnamon into the dry ingredients for a warm spice in these crumbly muffins.
• Add a tbsp of flour to the juicy blueberries to keep them from sinking.
• Garnish with fresh blueberries for a pretty finish on this tasty treat.

ANY SUBSTITUTIONS?

Go right ahead and make whatever adjustments you need.

• Use sour cream instead of milk in the wet ingredients for a tangier moist texture.
• Swap all-purpose flour with cake flour for a softer tender crumb in the blueberry muffin recipe.
• Replace cream cheese with Greek yogurt for a lighter sweet cream cheese filling.
• Use canola oil instead of melted butter for a different buttery flavor in the muffin mix.
• Substitute vanilla extract with almond extract for a nutty twist in the cheesecake filling.
• Swap granulated sugar with brown sugar for a richer sweetness in these delicious treats.

ROOM TEMPERATURE: Best to keep these guys in the fridge.

REFRIGERATOR: These can be stored in an airtight container or ziptop bag in the refrigerator for up to 3 days. These need to be refrigerated due to the cream cheese filling.

FREEZER: These can also be frozen! Once muffins are cooled completely, wrap them in freezer-safe plastic wrap, then in foil, then place them in a freezer-safe zip bag. Muffins will last in the freezer for about 3 months.

To thaw frozen muffins, you can leave them at room temperature until thawed or place them into a heated 350°F oven for about 10-15 minutes.

Looking for that perfect morning pick-me-up or just a delicious breakfast, then you have to make my Blueberry Cream Cheese Muffins!

If you’ve tried these BLUEBERRY CREAM CHEESE MUFFINS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!