Blueberry Cream Cheese Muffins Recipe Card
Bakery-Style Muffins with Juicy Blueberries and a Creamy SwirlMoist, fluffy, and bursting with blueberries, these cream cheese–filled muffins are the perfect balance of fruity sweetness and creamy richness. Ideal for breakfast, brunch, or a midday treat!
Ingredients
Muffin Batter:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- ½ cup Greek yogurt or sour cream
- ½ cup milk
- 1 ¼ cups fresh or frozen blueberries (tossed in 1 tsp flour)
Cream Cheese Filling:
- 6 oz cream cheese, softened
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk melted butter, sugar, eggs, vanilla, yogurt, and milk until smooth.
- Combine: Slowly add dry to wet, mixing just until combined. Gently fold in the blueberries.
- Fill muffin cups: Spoon batter to fill each liner halfway. Add 1–2 tsp cream cheese mixture in the center. Top with more batter to fill ¾ full. Swirl tops with a toothpick if desired.
- Bake: For 20–24 minutes, or until tops are golden and a toothpick (not hitting cream cheese) comes out clean.
- Cool: Let muffins sit in pan 5 mins, then transfer to a wire rack to cool completely.
Notes
- Use room temp cream cheese for smooth filling
- Don't overmix the batter—stir just until combined
- For frozen berries: use directly from the freezer and add extra 1–2 minutes to bake time
- Optional: top muffins with coarse sugar or crumb topping before baking