Start your day off right with a batch of these Blueberry Cream Cheese Muffins—a breakfast treat that’s sweet, tangy, and absolutely irresistible. Juicy blueberries and a rich cream cheese center make these muffins something special, whether you’re serving them for brunch, as an afternoon snack, or just because.
In this post, I’ll walk you through everything you need to know—from making the simple batter to swirling in the cream cheese filling. They’re easy to whip up and bake to perfection, with a moist crumb and creamy center in every bite.
Why You’ll Love These Muffins
- Moist and fluffy texture thanks to the perfect balance of ingredients
- Creamy cheesecake-style filling for an indulgent twist
- Loaded with fresh blueberries for a burst of tangy flavor
- Simple ingredients and easy-to-follow steps
- Great for make-ahead breakfasts or snacks that feel bakery-worthy
Ingredients You’ll Need
For the Muffin Batter:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries (or thawed frozen)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1 egg yolk
How to Make Blueberry Cream Cheese Muffins
- Prep the oven and pan
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray. - Make the muffin batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the melted butter, egg, milk, and vanilla. Stir the wet ingredients into the dry just until combined—don’t overmix. Gently fold in the blueberries. - Make the cream cheese filling
In a small bowl, mix the softened cream cheese, sugar, and egg yolk until smooth and creamy. - Assemble the muffins
Fill each muffin cup about halfway with batter. Add a generous teaspoon of the cream cheese filling on top, then spoon more batter over the filling until the cups are about ¾ full. - Bake
Bake for 18–22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean (a little cream cheese is okay!). - Cool and enjoy
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Tips & FAQs
Can I use frozen blueberries?
Yes! Just make sure to thaw and pat them dry to avoid extra moisture in the batter.
How do I store leftovers?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for a warm treat.
Can I make these ahead?
Absolutely! You can prepare the batter and filling the night before. Store separately or assemble in the muffin tin, cover, and refrigerate overnight. Bake in the morning!
What can I use instead of cream cheese?
Try lemon curd, raspberry jam, Nutella, or your favorite fruit preserves for a fun twist.
Can I double the recipe?
Yes! This recipe doubles beautifully—just be sure to use extra muffin tins or bake in batches.
Final Thoughts
These Blueberry Cream Cheese Muffins are a delicious way to start your day or enjoy a little afternoon pick-me-up. The combination of tart blueberries, tender muffin crumb, and that luscious cream cheese filling is pure perfection. Whether you’re baking for a crowd or just treating yourself, this recipe is sure to become a favorite.