Blueberry Cream Cheese Muffins

by Olivia

These Blueberry Cream Cheese Muffins are a Breakfast Delight

Hey y’all! If you’re looking for a breakfast treat that’s both indulgent and delicious, these Blueberry Cream Cheese Muffins are just the ticket. With a tender muffin base, a creamy filling, and a crunchy streusel topping, these muffins are perfect for any occasion. Let’s get baking!

Why You’ll Love This Recipe :

  • Bursting with Blueberries: Fresh blueberries inside and on top of the muffins provide a juicy burst of flavor.
  • Creamy Center: The cream cheese filling adds a delightful creamy texture to every bite.
  • Crunchy Streusel: The streusel topping gives these muffins a perfect crunchy finish.
  • Perfect for Breakfast or Snacks: These muffins are great for breakfast, brunch, or an afternoon snack.


Streusel Crumb Topping:

  • 2/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted

Blueberry Muffins:

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup Greek yogurt
  • 1 ½ cups fresh blueberries (divided)
  • 1 tablespoon flour (to toss the blueberries)

Cream Cheese Filling:

  • 6 oz. cream cheese, room temperature
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon corn starch


  • ¾ cup powdered sugar
  • 1 ½ –2 ½ teaspoons milk or cream

How to Make This Recipe:

Preheat the Oven:

  1. Preheat your oven to 425°F (220°C). Line a cupcake pan with paper liners and set aside. This recipe makes 9-10 muffins.

Prepare the Blueberries: 2. Divide the blueberries in half. Toss ¾ cup of blueberries with 1 tablespoon of flour. Reserve the remaining ¾ cup of blueberries for topping. Set them aside.

Make the Streusel Topping: 3. In a small bowl, stir together the flour, brown sugar, and salt. Add the melted butter and whisk with a fork until coarse crumbs form. Set aside.

Make the Muffins: 4. In a large bowl, stir together the flour, baking powder, and salt. Set aside. 5. In a medium bowl, whisk together the egg and granulated sugar until combined. Whisk in the Greek yogurt, vegetable oil, and vanilla extract. 6. Add the dry ingredients to the wet ingredients and mix everything together by hand. Fold in the ¾ cup of blueberries tossed with flour.

Make the Cream Cheese Filling: 7. In a small bowl, mix the softened cream cheese, granulated sugar, corn starch, and vanilla extract just until combined.

Assemble the Muffins: 8. Add about 1 ½ tablespoons of muffin batter to each cupcake liner. Using a spoon, spread the mixture up the sides of the paper liners to make a small dent in the center. Drop 1 not quite full tablespoon of the cream cheese mixture in the center of each muffin, filling each cup about 2/3 to ¾ full. 9. Add a few blueberries on top, then generously top each muffin with streusel crumbs. Add a few more blueberries on top and gently press the crumbs to stick to the muffin batter.

Bake: 10. Place the muffins in the preheated oven and immediately reduce the temperature to 350°F (175°C). Bake for 22-25 minutes, or until the tops are golden brown and the center has set. 11. Cool the muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze: 12. Meanwhile, prepare the glaze. Stir the powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until the desired consistency is reached. Drizzle over the cooled muffins and serve.


  • Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest to the batter for a fresh, citrusy flavor.
  • Almond Blueberry Muffins: Substitute the vanilla extract with almond extract for a nutty twist.
  • Mixed Berry Muffins: Use a combination of blueberries, raspberries, and blackberries.


  • Cupcake pan
  • Paper liners
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Wire rack


Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. They can also be frozen for up to a month. Thaw at room temperature before serving.

What to Serve with This Recipe:

These muffins are perfect with a cup of coffee or tea. They also pair well with a glass of cold milk or a smoothie for a complete breakfast.


  • Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the best mixing results.
  • Do Not Overmix: Overmixing the batter can result in dense muffins. Mix just until the ingredients are combined.
  • Even Baking: Rotate the pan halfway through baking to ensure even cooking.


Q: Can I use frozen blueberries?

A: Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.

Q: Can I make these muffins ahead of time?

A: Absolutely! These muffins can be made ahead and stored in the refrigerator or freezer.

Q: How do I know when the muffins are done?

A: The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.

Approximate Nutrition Information:

  • Calories: 220 kcal per serving
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 40mg
  • Sodium: 180mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 1g
  • Sugars: 17g
  • Protein: 4g
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