Blueberry season is still going strong around here – and I don’t know if anyone else feels this way too – but I think the blueberries are especially sweet and delicious this year! We’ve been making some of our favorite blueberry recipes (like Blueberry Buckle and Lemon Blueberry Cream Pie), and these Blueberry Cream Cheese Muffins have just been added to our favorites list as well!
This recipe is a simple adaptation of our moist and delicious (and popular) Cream Cheese Muffins recipe. We added a cup of blueberries, as well as the zest of a lemon to the basic muffin batter recipe, and we also bumped up the sugar just a bit since the original is only very lightly sweetened. Then we added a bit of brown sugar and cinnamon to the turbinado sugar topping, giving these muffins streusel-like topping.
Like the original recipe, these blueberry cream cheese muffins bake up tall and round with a sweet and crunchy muffin top! And the cream cheese inside makes these muffins super moist. Served with some butter right out of the oven – these blueberry cream cheese muffins are terrific!
- 3 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- Pinch of salt
- 8 ounces cream cheese, room temperature
- Zest of 1 lemon
- 2 eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ cup butter, melted and cooled
- 1 cup fresh blueberries
- ⅛ cup turbinado sugar
- ⅛ cup brown sugar
- ½ teaspoon cinnamon
- Preheat oven to 400 degrees.
- Place a muffin liner inside each opening of a large muffin pan. Spray each liner lightly with non-stick cooking spray.
- Sift flour, sugar, baking powder and salt into a large mixing bowl.
- In the bowl of a stand mixer, beat the room temperature cream cheese and lemon zest until light and creamy. Add eggs and beat until smooth. Add milk, vanilla and melted butter and mix thoroughly.
- Pour the cream cheese mixture into the bowl with the flour mixture and using a large wooden spoon, mix until completely combined. Gently fold in the blueberries until evenly mixed in the batter.
- Using an ice cream scoop, spoon the batter evenly into the 12 prepared muffin cups.
- In a small bowl, combine the turbinado sugar, brown sugar and cinnamon. The sprinkle the tops generously with the sugar-cinnamon mixture.
- Bake for 20-25 minutes or until the muffins are firm and just beginning to brown.
- Serve with butter while still warm.
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