Blueberry Cream Cheese Muffins

I am a nut for blueberries! So, when blueberry season rolls around, I am on a constant lookout for new and exciting ways to use them…especially in baking. Lately, I’ve been obsessed with this Sour Cream Blueberry Bundt Cake, my Blueberry Buckle, and THESE blueberry cream cheese muffins. They are the absolute best for breakfast, brunch, or…honestly…any time you’re in the mood!

They are so fluffy and tender with excellent moisture from the oil, sour cream, and juicy blueberries in the batter. They are LOADED with fresh blueberries, and topped with this sweet, buttery streusel that’s kind of addictive. But the real star is the creamy surprise inside. Baked between layers of muffin batter is a smooth, sweet cream cheese filling that takes these blueberry-loaded treats to the next level, making them nothing short of extraordinary. They are sure to be the highlight of any breakfast spread.

These Blueberry Cream Cheese Muffins? Total Brunch MVP

Wondering what to do with that fresh pint of blueberries you just picked up? Here’s why these muffins are your answer:

• Moist, tender, and totally addictive. The oil in the batter ensures these muffins stay incredibly moist, while the sour cream adds an unbeatable tenderness. Yum! Every bite feels rich and satisfying, making these muffins hard to resist.
• Surprise center. Hidden inside each muffin is a luscious cream cheese center that’s rich, smooth, and sweet (but not too sweet). It pairs beautifully with the bursts of fresh, juicy blueberries, creating a flavor combination that’s out of this world.
• Classic comfort food…with a twist. Everyone loves a good blueberry muffin, but these take your bakery fave to the next level! The surprise cream cheese center adds a creamy indulgence, while the crumbly, buttery streusel topping takes them from good to absolutely unforgettable.

What You’ll Need

Gather your ingredients and get ready to measure, mix, and bake! Here’s what you’ll need (scroll to the recipe card below for precise measurements):

Crumb Topping

• Sugars – I used a combo of granulated sugar and light brown sugar. The light brown sugar contributes a deeper, molasses-y flavor to the streusel, which I love. You could use all light brown sugar if you’d like! Dark brown sugar would be A-OK as well.
• Kosher salt – You need a little salt to balance out the sweetness of the streusel.
• Butter – Use unsalted butter. If all you have is salted butter, leave the kosher salt out of the topping.
• All-purpose flour – A quality 1:1 gluten-free flour would work as well.

Cream Cheese Filling

• Cream cheese – The cream cheese must be at room temperature. If it’s too cold, you’ll end up with a lumpy filling.
• Granulated sugar – Light brown sugar would also do the trick.

Muffins

• Vegetable oil – I want to personally thank the vegetable oil for the incredible moisture it brings to these muffins! Some muffin recipes use butter, but it’s just not quite the same.
• Granulated sugar – You could use light brown sugar instead for a deeper, more molasses-y flavor.
• Eggs – Start with room temperature eggs. If they’re too cold, they won’t mix into the batter as easily.
• Vanilla extract – To add a little warmth and depth to the flavor profile.
• Kosher salt – You need a little salt here. Otherwise, the muffins come out a bit too sweet.
• Baking soda – To give the muffins the perfect rise.
• All-purpose flour – Gluten-free? No problem! Use your favorite 1:1 gluten-free flour instead.
• Sour cream – If sour cream isn’t your thing, you can use plain Greek yogurt (preferably full fat) or buttermilk.
• Blueberries – If you’re making this recipe during blueberry season, use fresh berries. Otherwise, frozen berries are fine. Just thaw (completely), rinse, and pat them dry before folding them into the batter.

How to Make Blueberry Cream Cheese Muffins

Here’s a quick overview of how to make these blueberry muffins. Be sure to scroll to the recipe card below for more thorough instructions.

Tips and Variation Ideas

Striving for the perfect muffins? Have a read through these simple tips and tricks to set yourself up for success. I tacked on some fun variations as well, just in case you’re in a creative mood.

• Prep those muffin tins. Unless you want your muffins to stick to the pan like crazy, prepare each and every muffin cup with liners or a liberal coat of nonstick baking spray. Trust me!
• Room temperature eggs and dairy. The cream cheese must be at room temperature! Otherwise, you’re filling will turn out lumpy. The eggs and sour cream should also be at room temperature so they mix more easily into the batter.
• Don’t over-mix. Once you start adding flour to the batter, mix just until everything is incorporated. No more. Mixing past this point will cause the glutens in the flour to overdevelop, resulting in tough, over-dense muffins. Yuck!
• Let ’em cool. Give the muffins a few minutes to cool in their tins before you transfer them to a cooling rack. Otherwise, you risk them falling apart.
• Mix-in mania. If you want to add a little extra somethin’ somethin’ to these breakfast treats, mix some chopped walnuts or pecans into the batter. Or white chocolate chips! Or coconut flakes! The sky is the limit.
• Citrus twist. Add some lemon or orange zest to the muffin batter and swap the streusel out for a citrusy glaze (see my next point).
• Sweeten things up. Want to turn these breakfast treats into dessert-appropriate goodies? Drizzle a little icing over the top (you can do this with or without the streusel)! Try the icing from my Sour Cream Blueberry Bundt Cake or this Lemon Curd Pound Cake.

How to Store

• Refrigerator. If you want to save some muffins for the next day, seal them (once they’ve cooled completely) in an airtight container. They’ll keep in the fridge for up to 3 days.
• Freezer. These blueberry cream cheese muffins freeze beautifully! Once they’ve cooled to room temperature, seal them in a freezer-safe airtight container and store them in the freezer for up to 30 days. Thaw them in the fridge (or at room temperature) before you dive back in.
• To reheat (optional). I don’t know about you, but sometimes I just NEED a warm muffin. Luckily, you can easily reheat these. Just microwave one in 20-second intervals until you’re satisfied. Alternatively, you can wrap a muffin in aluminum foil and bake it for ~5-10 minutes at 350°F until warm.

More Blueberry Recipes to Try

Got blueberries? I’ve got you covered. Here are a few more of my absolute favorite recipes for this blueberry season:

• Blueberry Crisp
• Blueberry Shortcake
• Blueberry Cobbler
• Blueberry Muffins Recipe