cream cheese blueberry muffins recipe

Written ByJenny Smyth Posted on
cream cheese blueberry muffins recipe
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The Best cream cheese blueberry muffins recipe

I’m so excited to share with you my cream cheese blueberry muffins recipe, a family favorite that’s perfect for any occasion. I’ve been making these muffins for years, and they’re always a hit with my kids and husband.

The combination of tangy cream cheese and sweet blueberries is a match made in heaven. But what really sets these muffins apart is the tender, fluffy texture that comes from using buttermilk instead of regular milk.

It’s a game-changer, trust me. I like to think of these muffins as a bit of an old-fashioned treat, reminiscent of the kind my grandmother used to make when I was growing up.

She’d always tell me that the key to making great muffins was to use high-quality ingredients and not overmix the batter. I’ve taken her advice to heart and it’s paid off big time.

These muffins are moist, flavorful, and utterly irresistible.

Cream Cheese Blueberry Muffins

Cream Cheese Blueberry Muffins

4.7 from 1330 votes

These moist and tender muffins feature a hidden cream cheese center that adds richness and tang, perfectly complementing sweet, juicy blueberries. The batter comes together quickly and bakes into golden, domed tops with a soft crumb.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Muffin Batter

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

For the Cream Cheese Filling

4 ounces cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
3In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Set aside.
4In a large bowl, whisk the egg, buttermilk, oil, and vanilla extract until smooth and well blended.
5Pour the dry ingredients into the wet mixture and stir with a rubber spatula just until no streaks of flour remain; do not overmix.
6Gently fold the blueberries into the batter, taking care not to crush them.
7If using frozen blueberries, add them directly without thawing to avoid discoloration.
8In a small bowl, beat the softened cream cheese with the sugar and vanilla extract using an electric mixer or fork until smooth and creamy.
Set aside.
9Fill each muffin cup halfway with batter.
10Place a heaping teaspoon of the cream cheese mixture in the center of each cup, then top with remaining batter until cups are about three-quarters full.
11The cream cheese should be completely covered.
12Bake for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
13Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

🔧Equipment

Muffin tin
Paper liners
Mixing bowls
Whisk
Rubber spatula
Electric mixer or fork
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 30mg🧂Sodium: 320mg🌾Total Carbs: 41g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 5g

📝Notes

For best results, use room temperature ingredients. If you prefer a sweeter muffin, sprinkle a little coarse sugar on top before baking. Store leftovers in an airtight container at room temperature for up to 2 days.

Watch Video Of How Cream Cheese Blueberry Muffins Works

These cream cheese blueberry muffins are always a good idea for any occasion – whether it’s a family gathering or just a quick breakfast on-the-go. And because they freeze so well, you can whip up a batch on the weekend and enjoy them all week long.

My family loves them because they’re easy to eat on-the-run (no crumbs or mess!) and packed with nutritious ingredients like whole wheat flour and fresh berries.

❓ Frequently Asked Questions About Cream Cheese Blueberry Muffins

Q: What makes these muffins so tender?

The secret lies in using buttermilk instead of regular milk. Buttermilk adds a tangy flavor and a tender crumb that’s hard to achieve with other liquids.

Q: Can I use frozen blueberries?

Sure thing! Just thaw them first and pat them dry with a paper towel before adding them to the batter.

Q: How do you ensure the cream cheese doesn’t overpower the blueberries?

A good rule of thumb is to use about half the amount of cream cheese as you would blueberries. This way, the flavors stay balanced and you can still taste the sweetness of the berries.

Q: Are these muffins suitable for vegans?

Nope! Cream cheese contains dairy, so this recipe isn’t vegan-friendly.

Q: Can I make these muffins ahead of time?

You can prepare the batter up to a day in advance and store it in the fridge overnight. Just be sure to let it come to room temperature before baking.

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