Blueberry Cream Cheese Muffins

I’m sharing my version of Blueberry Cream Cheese Muffins—fluffy, bakery-style muffins bursting with juicy blueberries and a luscious cream cheese surprise nestled inside. A streusel topping adds crunch, and a light glaze (optional) finishes them beautifully.

Why I’ll Love This Recipe

I love how the tender muffin crumb gives way to bursts of sweet blueberries and the creamy center of tangy cream cheese. These muffins feel both indulgent and comforting. The streusel adds texture—each bite is soft, fruity, and satisfyingly moist.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Streusel Crumb Topping

• all-purpose flour

• light brown sugar

• salt

• unsalted butter, melted

Muffin Batter

• all-purpose flour

• baking powder

• salt

• vegetable oil

• granulated sugar

• large egg

• vanilla extract

• Greek yogurt

• fresh blueberries, half folded in, half reserved for topping

• flour to toss the blueberries (about 1 Tbsp)

Cream Cheese Filling

• cream cheese, softened

• granulated sugar

• vanilla extract

• cornstarch (helps set the filling)

Optional Glaze

• powdered sugar

• milk or cream (1½–2½ tsp to thin)

directions

1. I preheat the oven (typically to 425 °F/220 °C), line a muffin tin with liners, and create the streusel by mixing flour, brown sugar, and salt, then stirring in melted butter until crumbly.

2. I toss half of the blueberries with a little flour and set aside the rest for topping.

3. I whisk together flour, baking powder, and salt for the dry mix. Separately, I beat egg and sugar, then whisk in oil, Greek yogurt, and vanilla. I gently fold the dry mixture into the wet until just combined, then fold in the floured blueberries.

4. I stir together cream cheese, sugar, vanilla, and cornstarch until smooth for the filling.

5. I fill each muffin cup about halfway with batter, add a dollop of cream cheese filling, then top with more batter, blueberries, and a generous sprinkling of streusel.

6. I reduce oven temperature to 350 °F/175 °C and bake for 22–25 minutes, until golden and set. I cool the muffins in the pan for 5–10 minutes before transferring to a rack.

7. If using glaze, I whisk powdered sugar and milk/cream, then drizzle over cooled muffins.

Servings and timing

This yields about 8–10 muffins, depending on size.
Total time is around 45 minutes—20 minutes prep and assembly, 22–25 minutes baking plus cooling.

Variations

I can adapt the flavor by using lemon or strawberry instead of blueberries. I’ve also tried versions without the crumble—filling with just cream cheese works well too. Some recipes swap Greek yogurt for sour cream for extra tang.

storage/reheating

I store muffins cooled and in an airtight container at room temperature for up to 3 days—layering with paper towels helps prevent sogginess. Since they contain cream cheese, refrigeration is also an option for up to 5 days. They freeze well for up to 1 month when wrapped, and I simply thaw before serving.

FAQs

Why is flour tossed with the blueberries before folding them in?

I toss them in flour to prevent them from sinking to the bottom of the muffins or bleeding too much into the batter, which helps keep the crumb color uniform.

Can I use frozen blueberries instead of fresh?

Yes—frozen berries work fine. I fold them in while still frozen to avoid excess juice leaking into the batter. No thawing is necessary.

What if I don’t want the streusel topping?

That’s fine—the muffins are delicious without it. They still have sweetness and texture from the cream cheese center and blueberries. I just omit the streusel and bake as usual.

How do I keep the cream cheese filling from leaking out or sinking?

I keep the filling centered by layering batter above and below it, and I use a small spoon or piping bag to place it carefully. It naturally sinks a bit while baking, which gives that surprise ribbon inside.

Can these be made in advance or frozen?

Absolutely. I bake them ahead for brunch or snacks, then freeze cooled muffins in a freezer-safe bag for up to a month. I thaw them at room temperature before serving. Refrigeration also works for short-term storage.

Conclusion

I love making these Blueberry Cream Cheese Muffins—they strike the perfect balance between soft, fruity muffin and creamy, tangy filling, all topped with a satisfyingly crunchy streusel. Whether I’m sharing them at breakfast or enjoying one warm with coffee, they always hit the spot. When I bake them, I relish the creamy center tucked inside each lightly sweetened, berry-loaded muffin.

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