Blueberry Cream Cheese Muffins

Soft blueberry muffins with cream cheese filling and a buttery crumb topping. These moist and fluffy bakery-style muffins are made with fresh or frozen blueberries and a rich, tangy center—perfect for breakfast, brunch, or a quick snack. Easy recipe using simple ingredients, ideal for make-ahead or freezing.

Soft, moist blueberry muffins with a luscious cream cheese center and a buttery crumb topping — perfect for breakfast, brunch, or a sweet snack.

Ingredients

For the Muffin Batter

• 3 cups all-purpose flour
• 4 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 ½ cups white sugar
• 1 ½ cups sour cream
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries

For the Cream Cheese Filling

• 1 ½ cups cream cheese (softened)
• ¼ cup white sugar
• ½ teaspoon vanilla extract

For the Crumb Topping

• ½ cup all-purpose flour
• ⅓ cup white sugar
• ¼ cup unsalted butter (melted)

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Instructions

1. Make the Crumb Topping

1. In a small bowl, combine the flour and sugar.
2. Gradually stir in the melted butter with a fork until clumps form. Set aside.

2. Prepare the Cream Cheese Filling

1. In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth. Set aside.

3. Make the Muffin Batter

1. Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the eggs and sugar until combined.
3. Add sour cream, oil, and vanilla extract. Mix until smooth.
4. Stir in the flour, baking powder, and salt. Mix just until no lumps remain.
5. Gently fold in the blueberries. It’s okay if the batter turns a little purple!

4. Assemble the Muffins

1. Fill each muffin cup halfway with batter.
2. Add a heaping teaspoon of cream cheese filling to the center.
3. Top with more muffin batter until the cups are nearly full.
4. Sprinkle generously with the crumb topping.

5. Bake

1. Bake for 18–20 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
2. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

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Tips

• Use room-temperature ingredients for smoother batter and filling.
• Toss blueberries in a little flour before folding them into the batter to help prevent sinking.
• If using frozen blueberries, do not thaw before adding them to the batter.

Variations and Substitutions

• Fruit swap: Try raspberries, chopped strawberries, or blackberries instead of blueberries.
• Cream cheese twist: Add a tablespoon of lemon zest to the filling for a tangy flavor.
• Healthier option: Substitute half of the oil with unsweetened applesauce.
• Gluten-free: Use a 1:1 gluten-free flour blend.

FAQs

Can I make these muffins ahead of time?
Yes! Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze these muffins?
Absolutely. Freeze in a single layer and store in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge or microwave for 20–30 seconds.

Do I have to use paper liners?
Liners make cleanup easier, but you can also grease the muffin tin thoroughly with butter or nonstick spray.

Serving Suggestions

• Serve warm for a gooey cream cheese center.
• Pair with coffee or tea for a delightful breakfast.
• Dust with powdered sugar for an elegant presentation.

Why You’ll Love This Recipe

• Combines three irresistible textures: soft muffin, creamy center, and crunchy topping.
• Bakery-style appearance and taste made easily at home.
• Perfect for special occasions, potlucks, or meal prep.