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Blueberry Cream Cheese Muffins

Our delicious and moist Blueberry Cream Cheese Muffins bake up tall and round with the perfect sugar muffin top!

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.

Our delicious and moist Blueberry Cream Cheese Muffins bake up tall and round with the perfect sugar muffin top!

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!

Blueberry Cream Cheese Muffins
 
Serves: 12 muffins
Prep time:
Cook time:
Total time:
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees.
  2. Place a muffin liner inside each opening of a large muffin pan. Spray each liner lightly with non-stick cooking spray.
  3. Sift flour, sugar, baking powder and salt into a large mixing bowl.
  4. 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.
  5. 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.
  6. Using an ice cream scoop, spoon the batter evenly into the 12 prepared muffin cups.
  7. In a small bowl, combine the turbinado sugar, brown sugar and cinnamon. The sprinkle the tops generously with the sugar-cinnamon mixture.
  8. Bake for 20-25 minutes or until the muffins are firm and just beginning to brown.
  9. Serve with butter while still warm.

You may also like:

Lemon Blueberry Cream Pie

Lemon Blueberry Cream Pie - A Family Feast

Blueberry Buckle

Blueberry Buckle - A Family Feast

Cream Cheese Muffins

Cream Cheese Muffins - A Family Feast

25+ Best Blueberry Recipes

25+ Best Blueberry Recipes - A Family Feast

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  1. Granma is taking the twins blueberry picking tomorrow and that is great news now I have a fresh blueberries (so much better than the store bought ones) and a wonderful sounding recipe to try them out on.

    Christine

  2. I cannot wait to try these…we LOVE muffins

  3. These muffins sounds amazing !! Can I substitute the whole milk by soy milk ? And does frozen blueberries is also good ?
    Thanks

    • Hi Emilie! Using whole frozen blueberries should be fine. I’m not sure about substituting the milk with soy milk – I haven’t baked with soy milk myself to know if it has the same properties and can be use as a substitute. If you try it – please let us know how it comes out!

  4. Hi! I just made these tonight to bring to a staff appreciation breakfast at my son’s school tomorrow and they are AMAZING! I’m only sorry I didn’t get up early and bake them in the morning because warm, out of the oven, they are perfection. For me, it made 19 muffins. Thanks for the recipe!

  5. I made these this morning with blueberries we grew ourselves and they were wonderful!! I will definitely be using this recipe again.

  6. I made these today and they are quite delicious. They are very moist and easy to make. Thanks for a great recipe!

  7. Love these…have made many times now. This is now my “go-to” recipe for company, and to take anywhere where I want to bring a delicious baked treat. Thanks so much for posting. Very special recipe.

  8. Was doing a bit of midnight baking. Muffins were perfect but I felt they could do with more sugar in the batter 🙂

  9. I have to say, these are the best blueberry muffins I’ve ever had. I had craving last night and thought about blueberry muffins all night. I woke up this morning and looked for a recipe, however, I thought about putting cream cheese in them to make them a little more dense so they wouldn’t be so crumbly. I googled blueberry muffins using cream cheese and there was your recipe and made them this morning. Very, very good. I’m going to share them on facebook. Thanks!

  10. I just made these blueberry cream cheese muffins with wild blueberries. They looked so scrumptious and smelled delightful that I had to try one as soon as I took them out of the oven . They are heavenly ! I love cream cheese in just about anything . I won’t make other blueberry muffin recipes now that I have tried these . Baked on center rack for 21 minutes which was the perfect time in my oven. Thanks for the great recipe.