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!
Some of my other favorite blueberry recipes we have on our site include: Blueberry Bars, Lemon Blueberry Coffee Cake and Oatmeal Blueberry Cookies.
WHY THIS RECIPE WORKS:
- This has a great starting muffin base.
- You can make this without the cream cheese filling and they still would taste great.
- You can double this recipe to serve more people or save for later!
INGREDIENTS NEEDED (FULLL RECIPE BELOW):
- 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
HOW TO MAKE THESE BEST BLUEBERRY MUFFINS:
For the filling:
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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:
-
Preheat oven to 425 degrees. Line a muffin tin with 12 liners, set aside.
-
In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
-
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.
-
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.
-
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.
-
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.
DO I HAVE TO USE THE CREAM CHEESE FILLING?
No, you do not, this is optional.
We absolutely love the flavor and texture contrast that it gives these muffins, but it is not required, and the muffins will be fine without it.
DO I HAVE TO USE COARSE SUGAR ON TOP?
No, you can leave the sugar off the topping, but they add a terrific crunch for texture and flavor!
I like to get mine on Amazon, but you can find it at most grocery stores. If you don’t have any, in a pinch, you can add a sprinkle or granulated sugar on top instead.
DO BLUEBERRY CREAM CHEESE MUFFINS NEED TO BE REFRIGERATED?
Yes, since these blueberry muffins have a cream cheese filling, they must be refrigerated. Any baked good with cream cheese does.
These are best enjoyed at room temperature, in my opinion, so let them sit on the countertop until they reach room temp before enjoying.
HOW TO STORE:
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.
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.
TIPS AND TRICKS:
- This recipe can easily be doubled to make more or save for later.
- These can be frozen, see my tips above.
- You can omit the milk and use your favorite coffee creamer instead.
- The cream cheese filling is optional, but highly recommended.
- We love to top our muffins with coarse sugar for a more sweet bakery effect.
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 like this recipe you might also like:
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!
Cream Cheese Blueberry Muffins
Ingredients
For the filling
- 4 ounces cream cheese softened
- 1/2 teaspoon vanilla extract
- 1 teaspoon all-purpose flour
- 2 teaspoons milk
Muffin Mix
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 ounces cream cheese softened
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 eggs room temp
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1 1/2 cup fresh blueberries
- coarse sugar for garnish, optional
Instructions
For the filling
- 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
- Preheat oven to 425 degrees. Line a muffin tin with 12 liners, set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- 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 milk, carefully mix until combined.
- 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.
- 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.
- 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.
Notes
- This recipe can easily be doubled to make more or save for later.
- These can be frozen, see my tips above.
- You can omit the milk and use your favorite coffee creamer instead.
- The cream cheese filling is optional, but highly recommended.
- We love to top our muffins with coarse sugar for a more sweet bakery effect.
Comments & Reviews
Jacob Ramirez says
why have cinnamon
April says
My husband voted this as the best muffin he has ever eaten. I have to agree.