If you’re looking for a muffin that’s bursting with juicy sweetness and creamy indulgence, you’ve got to try this Blueberry Cream Cheese Muffins Recipe. Imagine waking up to tender, fluffy muffins dotted with fresh blueberries, each bite revealing a luscious swirl of smooth cream cheese, crowned with a perfectly crumbly streusel topping. This recipe balances fruity freshness with a rich, tangy center so well that these muffins quickly become a beloved treat for breakfast, brunch, or any time you crave a comforting homemade baked good.
Ingredients You’ll Need
This Blueberry Cream Cheese Muffins Recipe is built on simple, everyday ingredients that work together beautifully to create a symphony of flavor and texture. Each component plays a crucial role in turning ordinary pantry staples into extraordinary muffins.
- Vegetable oil: Adds moisture without overpowering other flavors.
- Unsalted butter, melted: Brings richness and tenderness to the crumb.
- Granulated sugar: Sweetens the muffin while helping with browning.
- Egg and egg white: Provide structure, lift, and lightness.
- Buttermilk: Imparts a subtle tang and reacts with baking powder for a fluffy texture.
- Vanilla extract: Enhances sweetness and brings warmth to the flavor.
- All-purpose flour: Forms the muffin’s body and gives it that tender bite.
- Cornstarch: Helps create a delicate, soft muffin crumb.
- Baking powder: Leavens the muffins to rise beautifully.
- Salt: Balances sweetness and boosts depth of flavor.
- Blueberries: Fresh or frozen, these are the star fruit that bursts with juicy freshness.
- Cream cheese, softened: For a smooth, luscious filling that melts in your mouth.
- Brown sugar: Adds a caramel-like sweetness to the streusel topping.
- Butter (for streusel): Melted but cooled, it binds the crumbly topping and adds richness.
How to Make Blueberry Cream Cheese Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375F (190C). While it warms up, line your muffin tin with paper liners—this ensures easy removal and cleanup, plus those charming muffin edges we all love.
Step 2: Mix Sugar and Eggs
In a bowl, whisk together the granulated sugar, whole egg, and egg white until the mixture is smooth and well combined. This helps incorporate air and sets the stage for a fluffy muffin texture.
Step 3: Add Buttermilk and Vanilla
Pour in the buttermilk and vanilla extract, then whisk again to blend these wet ingredients fully. The buttermilk will bring a subtle tang and keep your muffins moist and tender.
Step 4: Whisk Dry Ingredients Separately
In a different bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisking these together ensures even distribution of the leavening agents, giving your muffins a consistent rise.
Step 5: Fold Dry Ingredients into Wet
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Overworking the batter can make muffins tough, so fold just enough to combine everything.
Step 6: Incorporate Blueberries
Gently stir the blueberries into the batter, spreading those juicy bursts evenly. If you use frozen blueberries, add them straight from the freezer to prevent color bleed.
Step 7: Prepare Cream Cheese Filling
In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy — this sweet filling adds an irresistible surprise inside every muffin.
Step 8: Make the Streusel Topping
Mix together flour, brown sugar, salt, and melted butter until crumbly. This streusel will provide a delightful crunchy contrast topping each muffin.
Step 9: Assemble Your Muffins
Start by spooning a layer of muffin batter into each paper liner, followed by a dollop of the cream cheese mixture, then cover with more batter. Finish by sprinkling the streusel topping generously over each muffin.
Step 10: Bake to Perfection
Bake the muffins for about 25 minutes. You’ll know they’re done when the tops are golden, the streusel is crisp, and a toothpick inserted into the batter (away from the filling) comes out clean. Let them cool slightly before enjoying.
How to Serve Blueberry Cream Cheese Muffins Recipe
Garnishes
Fresh blueberries or a light dusting of powdered sugar make beautiful, simple garnishes. A drizzle of honey or a smear of extra cream cheese can elevate the experience, especially if you’re serving them for guests.
Side Dishes
Pair these muffins with a side of Greek yogurt or a fresh fruit salad for a balanced breakfast or brunch. A hot cup of coffee or tea perfectly complements the sweet and tangy flavors.
Creative Ways to Present
Serve these muffins on a rustic wooden board alongside a small jar of homemade blueberry jam or a bowl of whipped cream. Stack them artfully for a brunch spread that invites everyone to indulge.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to 2 days. This keeps them moist and fresh, ready to enjoy as a quick snack or breakfast.
Freezing
Wrap individual muffins tightly in plastic wrap and freeze them in a zip-top bag for up to 3 months. This is a fantastic way to savor the Blueberry Cream Cheese Muffins Recipe anytime with minimal effort.
Reheating
To warm your muffins, thaw them at room temperature or microwave for 20 seconds. For a crispier top, pop them in a toaster oven for a few minutes—it revives that fresh-baked feel instantly.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Frozen blueberries work wonderfully in the Blueberry Cream Cheese Muffins Recipe, just add them straight from the freezer to the batter to prevent the color from bleeding too much.
Why do you add cornstarch to the flour?
Cornstarch helps create a softer, more delicate crumb by reducing the protein content in the flour mixture. This makes your muffins tender and melt-in-your-mouth delicious.
Can I substitute the buttermilk?
If you don’t have buttermilk, simply mix ½ cup milk with ½ tablespoon lemon juice or vinegar, let it sit for 5 minutes, and use it as a buttermilk substitute. It still provides that tang and acidity essential for the muffins’ texture.
Is the cream cheese filling sweet or tangy?
The cream cheese filling strikes a perfect balance between sweet and tangy, making each bite rich but refreshing. It’s what makes these muffins truly stand out from your typical blueberry muffin.
How do I know when the muffins are fully baked?
Besides the golden top and firm edges, inserting a toothpick into the muffin batter (avoid the cream cheese filling area) and having it come out clean is your best sign the Blueberry Cream Cheese Muffins Recipe is perfectly baked.
Final Thoughts
These Blueberry Cream Cheese Muffins Recipe are more than just baked goods—they’re a little moment of joy wrapped in paper liners. Whether you’re treating yourself on a quiet weekend morning or sharing with loved ones, these muffins bring warmth, sweetness, and a dash of indulgence that feels like a big, cozy hug. Give them a try, and prepare for lots of smiling faces and requests for seconds!
Print
Blueberry Cream Cheese Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 15 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these moist and luscious Blueberry Cream Cheese Muffins, bursting with fresh blueberries, a creamy sweet cheese filling, and a crunchy streusel topping. Perfect for breakfast or a snack, these muffins combine tender crumb with rich flavors and delightful textures.
Ingredients
Muffin Batter
- ¼ cup (60 ml) vegetable oil
- 4 Tablespoons (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg white, room temperature preferred
- ½ cup (120 ml) buttermilk
- 1 ½ teaspoons vanilla extract
- 1 ¾ cup (220 g) all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups (210 g) blueberries
Cream Cheese Filling
- 8 oz (226 g) cream cheese (brick), softened
- â…“ cup (67 g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
Streusel Topping
- ¼ cup (50 g) brown sugar, firmly packed
- â…› teaspoon salt
- 2 Tablespoons butter, melted but not too hot
- ¼ cup all-purpose flour
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners to ensure easy removal and clean-up.
- Mix Wet Ingredients. In a large bowl, whisk together the granulated sugar, whole egg, and egg white vigorously until well combined and slightly thickened.
- Add Liquids. Pour in the buttermilk and vanilla extract, whisking again until the mixture is smooth and uniform.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt to ensure an even distribution of leavening agents.
- Incorporate Dry into Wet. Gently fold the dry ingredients into the wet mixture. Be careful to combine until just incorporated to keep the batter light and tender.
- Add Blueberries. Fold in the fresh blueberries carefully to evenly distribute without breaking them.
- Prepare Cream Cheese Filling. In another bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth and creamy.
- Make Streusel Topping. In a small bowl, combine the brown sugar, salt, melted butter, and flour. Use a fork or your fingers to mix until crumbly in texture.
- Assemble Muffins. Spoon a layer of muffin batter into each liner, followed by a dollop of cream cheese filling, then cover with more muffin batter. Finally, sprinkle the streusel topping evenly over each muffin.
- Bake and Cool. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese filling) comes out clean. Let cool slightly before enjoying.
Notes
- Room temperature eggs and cream cheese help achieve a smooth batter and filling.
- Gently fold blueberries to prevent color bleeding and crushing.
- Make sure butter for streusel topping is warm but not hot to create the perfect crumbly texture.
- Using paper liners prevents sticking and makes muffins easy to remove.
- These muffins are best enjoyed within 2 days but can be stored in an airtight container at room temperature.
