Blueberry Cream Cheese Muffins — These FAST and EASY blueberry muffins are chock full of juicy blueberries and they’re filled with tangy-sweet cream cheese! You’re going to fall in LOVE with their super soft and moist texture! Perfect for breakfast, brunch, snacks, or dessert! No mixer required and you can use fresh or frozen berries.
Easy Blueberry Cream Cheese-Filled Muffins Recipe
What could be better than a super soft, moist, and tender homemade blueberry muffin?
Blueberry muffins filled with a sweetened cream cheese mixture, of course!
Between an abundance of plump and juicy blueberries inside the muffins, and the tangy-sweet cream cheese filling, I also top each muffin before baking with additional blueberries which ensures that you will have tons of blueberries in every bite.
Aside from all the blueberries and the cream cheese, this whisk-together muffin batter has Greek yogurt (or sour cream) in it which keeps the muffins soft, moist, and helps them rise.
And in quick bread recipes like this one, I prefer oil to butter because it makes for a softer final texture.
The muffins have a very golden browned color because I used brown sugar in the batter rather than white sugar. It was a great change-up.
This recipe for blueberry muffins is so easy — you don’t even need a mixer. And, it’s fast. In just 30 minutes, you’ll be able to whip up a batch of homemade blueberry cheesecake muffins.
Looking for Blueberry and Cream Cheese Recipes?
If you love the blueberry and cream cheese combo like I do, be sure to make my Blueberry Cream Cheese Cake next!
Ingredients in Cream Cheese Blueberry Muffins
For these homemade blueberry muffins, you’ll need the following common and easy to find fridge and pantry ingredients including the following:
Room Temperature Ingredients
The muffins will turn out best if you use room temp ingredients. Plus, if the cream cheese is at room temp it’s easy to beat in the sugar, cornstarch, and vanilla with just a spoon or whisk and you don’t have to use a hand mixer.
- Light brown sugar
- Canola or vegetable oil
- Greek yogurt (or sour cream)
- Vanilla extract
- All-purpose flour
- Baking powder
Cream Cheese Filling
- Cream Cheese
- Granulated sugar
- Corn starch
- Vanilla extract
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Full Fat, Please!
Use full fat sour cream or Greek yogurt, and nothing that’s lite or fat free.
Also make sure NOT to use regular yogurt. It’s too thin and runny and the muffins will not turn out. You need a thick Greek yogurt for this easy muffin recipe.
Make sure to use full fat, brick-style cream cheese. Do not use anything labeled lite, fat free, or spreadable. These are cream cheese ‘products’ and contain a lot of water which will turn into a mess during the baking process.
How to Make Blueberry Cream Cheese Muffins
It’s a cinch to make these cream cheese-filled blueberry muffins!
Step 1: Preheat oven to 350 degrees f and line your muffin pan with paper liners or spray it very well with nonstick spray.
Step 2: Batter – Divide the blueberries into two parts and toss one part in a tablespoon of flour.
Step 3: Whisk together in a large bowl the egg, brown sugar, oil, Greek yogurt, and teaspoon vanilla extract.
Step 4: Add the flour, baking powder, and just a quarter teaspoon salt to the wet ingredients and gently fold the dry ingredients in without overmixing.
Step 5: Add the blueberries that were tossed in the flour into the batter and stir; set aside.
Step 6: Cream Cheese Filling – Beat together the cream cheese, sugar, cornstarch, and vanilla.
Step 7: To each of 9 muffin cups, add 1 1/2 tablespoons of batter, make a small indentation with your finger, add 1/2 tablespoon of the cream cheese filling mixture.
Step 8: Top with more batter and the remaining blueberries.
Step 9: Bake for about 20 minutes, cool slightly, and serve!
These blueberry muffins with cream cheese filling get better as they cool slightly because you can really appreciate the abundance of juicy berries and decadent cream cheese filling in every bite. Both of which add to the overall moisture of these soft and fluffy blueberry muffins.
You don’t have to wait too long, 15 to 20 minutes is all.
Being that there’s already a cream cheese filling in the center of each muffin, you don’t need to add a pat of butter, or I don’t, but it’s up to you.
Served with a cup of coffee or tea, these blueberry cream cheese muffins are such a great treat for breakfast, brunch, snacks, or dessert!
Homemade blueberry cheesecake muffins will keep in an airtight container at room temp for 2 to 3 days.
If you don’t think you’ll polish off this small-ish sized batch of muffins within that time frame, then I suggest storing them in the fridge for up to 5 days. Note that baked goods like muffins do tend to dry out a bit when refrigerated.
I have never frozen these muffins with cream cheese so I can’t speak to how it will do during the freezing and then thawing process.
Blueberry Cream Cheese Muffins FAQs
I made these blueberry muffins with fresh blueberries. The baking time for these muffins has been calculated using fresh berries.
However, I’ve made tons of blueberry desserts including The Best Blueberry Muffins with frozen blueberries since they’re readily available and inexpensive especially during winter months.
If you do opt for frozen berries, I suggest adding them straight from the freezer into the batter. No need to thaw. But because there’s a solid 1 1/2 cups of frozen blueberries that would be going in the batter, the pan and batter are very cold going into the oven which will extend baking time by 5 minutes perhaps. But keep an eye on your muffins and not the clock!
Coating them with a bit of flour helps prevent them from sinking as much while baking. Nothing is foolproof, but the flour helps. Toss either the fresh or frozen berries in flour – whichever you are using, toss them.
This is one of the first muffin recipes I’ve made with brown sugar and it worked out beautifully. The muffins have a bit of a deeper, more caramel-like flavor, and are a bit softer and slightly heavier than muffins made with white sugar. That’s just baking science – brown vs. white sugar.
Although, if you’re partial to granulated sugar or that’s all you have on hand, it will work just fine, too.
Yes, you can use substitute sour cream for the Greek yogurt if that’s what you have.
While you may think it’s “close enough”, I do not suggest buttermilk for this recipe as written because you’d have to start playing around with the dry ingredient ratios so that the batter isn’t too thin and runny.
Add a few pinches of turbinado sugar to the top of each muffin. It will also cause the muffins to appear a bit more golden in color. Regular white sugar is also fine, but it’s not quite as noticeable and doesn’t have the bit of crunch that turbinado sugar has.
Yes you sure can. Double everything in the ingredients list, bake in a muffin pan(s) that will hold at least 18 muffins, and you may need to extend the baking time by a minute or two since your oven will be fuller – but maybe not. Watch your muffins for doneness.
Yes you can and it’s a quick amount of prep time. Just halve the streusel topping portion in my recipe for Blueberry Streusel Coffee Cake. You will need to bake about 5 minutes longer, approximately, if you add streusel.
- 1 ½ cups fresh blueberries, divided*
- 1 large egg, at room temp
- 1/2 cup light brown sugar, packed (granulated sugar may be substituted)
- ½ cup canola or vegetable oil
- ½ cup Greek yogurt or sour cream (full fat, no lite or fat free products), at room temp
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour + 1 tablespoon for tossing with blueberries
- 1 teaspoon baking powder
- ¼ teaspoon salt
Cream Cheese Filling
- 5 ounces cream cheese (original brick style full fat, no lite or fat free products), at room temp
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F.
- Line 9 cavities of a standard muffin pan with paper liners or spray very well with nonstick spray; set aside.
- Divide the blueberries in half.
- Toss one half of the blueberries with 1 tablespoon of flour; set aside. Tip – This helps to prevent the berries from sinking to the bottom of the muffins while baking.
- To a medium bowl, add the egg, brown sugar, oil, Greek yogurt or sour cream, vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, salt, and stir gently to incorporate; don’t overmix.
- Add the blueberries that were tossed in flour to the batter (and any residual flour that was in the bottom of your mixing bowl), and fold gently to just incorporate; set aside.
Cream Cheese Mixture
- To a medium bowl, add the cream cheese, sugar, cornstarch (Tip – Do not skip the cornstarch because it helps the cream cheese mixture bind), vanilla, and beat with a whisk or spoon until smooth.
- Add about 1 ½ tablespoons of muffin batter to each of the 9 muffin pan cavities. Make a small dent with a spoon in the center of each one.
- Carefully add about ½ tablespoon of the cream cheese mixture to each one.
- Top each with about 1 tablespoon of batter.
- Using the remaining reserved blueberries, top each muffin with a few blueberries evenly spaced around the top surface.
- Bake for about 20 to 22 minutes on the center oven rack, rotating the pan once midway through baking to ensure even cooking. Muffins are done with the tops are set, lightly golden browned, and a toothpick inserted in the center comes out clean. Tips – Make sure to note the difference between cream cheese versus actual wet batter if you’re doing a toothpick test. These muffins are a bit more golden than some because of the brown sugar in the batter. Since all ovens, muffin pans, and exact size of muffins vary, so will baking time. Bake as necessary until your muffins are done; watch your muffins and not the clock.
- Allow the muffins to cool in the muffin pan for about 10 to 15 minutes, or until they’re cool enough to handle before serving. Allow them to cool completely on a wire rack before storing the extras in an airtight container.
*Although I used fresh blueberries, you can also use frozen. I suggest using them straight from the freezer and do not thaw. You’ll still want to toss half of them with the 1 tablespoon of flour. Baking time will likely increase because the batter and muffin pan will be cold going into the oven. My guess is they’ll need 3 to 6 minutes more baking time with frozen berries, but it will vary so bake until done.
Storage: They’ll keep airtight at room temp for 2-3 days. If you’re not going to consume them by that point, I suggest storing them airtight in the fridge for up to 5 days.
Amount Per Serving:
Calories: 298Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 38mgSodium: 179mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 5g
More Easy Blueberry Muffin Recipes:
Sour Cream Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. They’re fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor. These are bound to be your new favorite muffins!
Healthy Blueberry Muffins — These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all!
Vegan Blueberry Muffins — Some of the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter.
Blueberry Muffin Tops — If you like to eat just the tops of your muffins, you’re going to LOVE this EASY recipe for soft and tender blueberry muffin tops bursting with juicy berries in every bite!! Only 1/2 cup sugar in the entire batch!!
Blueberry Muffin Cake — This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven. It’s fluffy, tender, and moist from both the buttermilk and sour cream that’s incorporated into the batter!
Flourless Blueberry Banana Muffins — While you can taste the banana, the blueberries take center stage and the almond butter flavor is in the background. I prefer these muffins as mini because I love mini food and the texture is perfect and they’re so poppable!