Pillowy soft and creamy, these Blueberry Cream Cheese Muffins are topped with a crispy streusel. Loaded with juicy blueberries, these muffins also have a silky smooth cream cheese center.
Chef Jessica Approved ⭐ ⭐ ⭐ ⭐ ⭐
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- Soft and fluffy: These blueberry cheesecake muffins have an extra light and fluffy texture, almost like a soft sponge cake.
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- Creamy filling: Every muffin has a surprise center, filled with silky smooth and sweet cream cheese.
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- Crispy topping: Topped with streusel, the muffins have a crispy topping that adds more texture and flavor.
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- Great for storing: This recipe is perfect for making ahead, as it can be stored in the fridge for up to 4-5 days or frozen for much longer.
Grab These at the Grocery Store
Most ingredients used to make these blueberry cream cheese muffins can be found in regular pantries or the supermarket. A full list of ingredients with measurements is available in the printable recipe card below.
- Vegetable oil – This makes the muffins extremely soft and fluffy. I recommend using a flavorless vegetable oil, such as sunflower or canola.
- Egg – When baking, it’s always best to use large eggs at room temperature.
- Buttermilk – Buttermilk makes the muffin very moist and fluffy. You can also use double instead of buttermilk.
- Sugar – Regular granulated sugar is needed for this recipe. You can also use light brown sugar for a more caramelized flavor.
- Lemon extract – This adds a little tanginess to the muffins and complements the fruity blueberry flavor.
- Flour – Plain all-purpose flour works best. I do not recommend using self-rising flour.
- Baking powder – This is what gives our muffins that perfect rise and fluffy, sot texture.
- Blueberries – I recommend using fresh blueberries for the best and juiciest results. You can also use frozen berries, but thaw them well beforehand and drain any excess liquid.
- Cream cheese – I recommend using full fat Philadelphia cream cheese for the best results. Light cream cheese can be a bit too soft for this recipe.
- Sugar – I recommend using powdered sugar for an extra smooth cheesecake filling. However, regular granulated sugar can also be used.
- Butter – Plain unsalted butter is needed. Ensure it is melted and cooled down to warm before using.
How to Whip Up These Muffins
These blueberry cream cheese muffins have three parts: the streusel, the batter and the filling. Follow these steps to make all three.
- Make streusel. Prepare streusel topping by mixing all ingredients until it forms a sandy coarse texture. Set aside.
- Make batter. Combine all the wet ingredients, then sift the dry ingredients into the wet mixture. Mix into a thick batter, then fold in fresh blueberries
- Make filling. Separately, combine all the ingredients for the cream cheese filling. Place into a piping bag fitted with nozzle.
- Assemble and bake. Fill cupcake liners ¾ of the way with batter. Add cheesecake filling in the middle, then cover with more batter. Top with streusel and bake.
5S Philosophy 👩🏻
- Salt – Salt helps to enhance the flavors of baked goods. But when baking with butter, I always opt for unsalted butter. That way, I am able to control the salt content of the recipe.
- Seasonings – Add more warmth to these muffins by adding a splash of vanilla extract to the batter.
- Sauces – After baking, you can drizzle the tops of these muffins with a blueberry sauce or a powdered sugar icing to really take them up a notch.
- Swaps – Although these are blueberry muffins, you could swap them for a different berry, or even have a combination of different berries. Swap the lemon extract for fresh lemon juice for an even bolder lemon flavor.
- Senses – The aroma of fresh baked muffins will transport you right to your favorite bakery. And the combination of lemon and blueberry will have you wishing it were spring.
Tips & Tricks
To ensure you have the perfect blueberry cream cheese muffins every time, follow these simple tips and tricks.
- Use fresh blueberries: For the perfect texture and flavor, I recommend using fresh blueberries. However, if all you have are frozen blueberries, they need to be properly thawed beforehand. Make sure all excess liquid is drained.
- Carefully fold in berries: Since blueberries are quite fragile, take extra care when mixing them in so they don’t burst. Use a spatula and fold them into the batter.
- Use a piping bag: It’s much easier to fill the blueberry cream cheese muffins with the cheesecake center by using a piping bag. Place the cream cheese mixture into a medium piping bag fitted with a round ½ inch nozzle. Create a small dent into the batter with a teaspoon, then fill it with cream cheese.
- Thicker batter: the batter should be a little on the firm side, not runny. Don’t worry, the baked muffins will still be light and airy.
- Add more blueberries on top: this adds extra flavor and also makes the muffins look gorgeous and appetizing.
Storage and Freezing
How to Store
These blueberry cheesecake muffins are great for making ahead, as they store well. Once fully cooled, keep them at room temperature for up to 1 day. Store in the fridge in an airtight container for up to 4-5 days.
Can I Freeze Blueberry Cream Cheese Muffins?
Yes, they also freeze well, making these muffins perfect for longer-term storage. Place in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge.
More Homemade Bakery Treats
There’s nothing quite like the smell of fresh baked bread, muffins or pastries for breakfast. Here are some of our favorites.
Blueberry Cream Cheese Muffins
Pillowy soft and creamy, these Blueberry Cream Cheese Muffins are topped with a crispy streusel. Loaded with juicy blueberries!
Servings:
Ingredients
Blueberry Muffins
- ¼ cup vegetable oil
- 1 large egg room temperature
- 1/3 cup buttermilk
- 1 teaspoon lemon extract
- ½ cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups blueberries
- 1 tablespoon flour or corn starch for tossing the blueberries
Cream Cheese Filling
- 6 oz. cream cheese room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla or lemon extract
Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup light brown sugar packed
- 3 tablespoons butter melted
- Pinch of salt
Instructions
Streusel Topping
- In a small bowl add the flour, sugar, and salt, then mix well to combine.
- Pour the melted butter on top and use a fork or small spatula to mix into coarse crumbs. Set aside at room temperature until needed.
Blueberry Muffins
- Preheat oven to 375F and line a muffin tin with cupcake liners.
- In a large bowl add the egg and sugar, then whisk well to combine. Pour in the buttermilk, vegetable oil, salt, and vanilla extract. Mix everything well until fully combined.
- Sift the flour and baking soda into the wet mixture, then combine with a spatula or whisk.
- Toss half of the blueberries with 1 tablespoon of flour, coating them evenly.
- Fold the blueberries into the muffin batter, using gentle motions to avoid squashing the fruit.
Cream Cheese Filling
- In a medium bowl add the cream cheese, sugar, and vanilla. Combine with a hand mixer until soft and fluffy.
- Place filling into a piping bag fitted with a ½ inch round nozzle.
Assembling the Muffins
- Place 1 tablespoons of batter into each cupcake liner. Use a teaspoon to make a small dent in the middle of the batter.
- Pipe a dollop of cream cheese filling inside each dent in the batter.
- Add about ½ tablespoon of batter on top of the cream cheese filling, then smooth it with the back of a spoon.
- Sprinkle some streusel crumbs on top, then add more blueberries for decoration.
- Bake for 25 minutes or until golden-brown in color.
- Once baked, allow to cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
Nutrition
Calories: 279 kcal, Carbohydrates: 39 g, Protein: 4 g, Fat: 12 g, Saturated Fat: 5 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 3 g, Trans Fat: 0.04 g, Cholesterol: 35 mg, Sodium: 176 mg, Potassium: 88 mg, Fiber: 1 g, Sugar: 25 g, Vitamin A: 285 IU, Vitamin C: 2 mg, Calcium: 65 mg, Iron: 1 mg
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