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!