Blueberry Cream Cheese Muffins
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These Blueberry Cream Cheese Muffins are soft, fluffy, packed with plenty of fresh blueberries and have a rich cream cheese filling!
These Blueberry Cream Cheese Muffins are such a fun twist on the classic blueberry muffin! They’re fluffy, easy to make and full of fresh blueberries. The rich cream cheese filling tastes just like cheesecake and complements the blueberry flavor so well!
Looking for more blueberry recipes? Try my Blueberry Crumb Cake Cookies, Blueberry Oat Bars or Baked Lemon Blueberry Donuts!
Ingredient Breakdown
Blueberry Muffins:
All-purpose flour – this gives the muffins structure.
Baking powder and baking soda – both are necessary to help the muffins rise.
Buttermilk – adds flavor, moisture and makes muffins fluffy.
Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.
Vegetable oil – adds moisture and makes muffins fluffy.
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Blueberries – the most important ingredient for blueberry muffins! You can use fresh or frozen blueberries. If using frozen, do not thaw.
Cream Cheese Filling:
Cream cheese – be sure to use full fat cream cheese for best taste and texture.
Granulated sugar – sweetens the filling.
Vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Blueberry Cream Cheese Muffins
1. Make the Cream Cheese Filling: using a hand mixer or a stand mixer fitted with the paddle attachment, mix the softened cream cheese, granulated sugar and vanilla until smooth. Set aside.
2. Make the Blueberry Muffins: in a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.
4. Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the blueberries into the batter until just combined. Do not over mix!
5. Evenly divide the batter between muffin cups. Then use a piping bag or a zip-top bag to pipe the cream cheese filling into the center of each muffin. If desired sprinkle with extra blueberries.
6. Bake muffins at 425°F for 12 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Blueberry Cream Cheese Muffins in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
Pro Tips For Blueberry Cream Cheese Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so leave a few streaks of flour before adding the blueberries.
- Scoop the batter to the top of the muffin cups to ensure tall muffins!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Blueberry Cream Cheese Muffins
Equipment
- Stand mixer or hand mixer
- Standard size muffin pan
- Piping bag or zip-top bag
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- 100 g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
Blueberry Muffins
- 300 g (2 1/2 cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 240 g (1 cup) buttermilk
- 150 g (3/4 cup) granulated sugar
- 60 g (1/4 cup) vegetable oil
- 56 g (4 tbsp) unsalted butter, melted
- 50 g (1/4 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 200 g (1 1/3 cup) blueberries
- extra blueberries for topping (optional)
Instructions
Cream Cheese Filling
- Using a hand mixer or a stand mixer fitted with the paddle attachment, mix the softened cream cheese, granulated sugar and vanilla until smooth. Set aside.
Blueberry Muffins
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the blueberries into the batter until just combined. Do not over mix!
- Evenly divide the batter between muffin cups. Then use a piping bag or a zip-top bag to pipe the cream cheese filling into the center of each muffin. If desired sprinkle with extra blueberries.
- Bake muffins at 425°F for 12 minutes then reduce the heat to 375°F and bake for 8 more minutes.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Blueberry Cream Cheese Muffins in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
