Blueberry Cream Cheese Muffins are blueberry muffins baked with cream cheese filling inside to kick your blueberry muffins up a notch! If you love blueberry muffins, be sure to try my Blueberry Pie Muffins or Blueberry Muffins made with Sourdough Starter.

Blueberry Cream Cheese Muffins
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Blueberry Cream Cheese Muffins

These muffins may look like traditional blueberry muffins, but once you take a bite, you will get that yummy cream cheese center. The filling is piped into the muffin batter and baked into a moist and delicious blueberry muffin. It’s a delicious morning treat with a cup of coffee or a tasty mid-day snack. I also have Double Blueberry Muffins you will love!

Can I Use Frozen Blueberries?

I prefer fresh blueberries. If you do add frozen blueberries, coat them in flour before adding them to the batter. This will help keep the blueberries from turning the batter completely blue.

Adding Cream Cheese to Blueberry Cream Cheese Muffins

Tips for Perfect Blueberry Cream Cheese Muffins

This recipe makes 12 muffins and yes, it can be doubled easily.

If you would like to use a different fruit you definitely can, just try to make sure the fruit is cut to approximately the same size as blueberries.

I used a standard-size muffin tin, but you can use a larger or smaller one. Be sure to adjust your baking time accordingly. If it is a smaller size pan, it is less baking time. If it is a jumbo-sized muffin pan, a longer baking time is needed.

Hand Holding Blueberry Cream Cheese Muffins

How to Store Muffins

There are a few ways to properly store muffins.

  • Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
  • Refrigerator: These muffins have cream cheese in them so folks will naturally want to refrigerate, which is the right thing to do in this case. (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
  • Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.

How to Reheat Frozen Muffins

When ready to enjoy, first, remove the muffins from the freezer. Allow them to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.

More Muffin Recipes

4.67 from 12 votes

Blueberry Cream Cheese Muffins

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Blueberry Cream Cheese Muffins are blueberry muffins baked with a cream cheese filling inside to kick up your blueberry muffins a notch!


Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • ¼ cup (50g) granulated sugar

Blueberry Muffins

  • 2 cups (250g) all-purpose flour
  • cup (67g) granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg, room temperature and beaten
  • ¾ cup (184g) milk
  • ½ cup vegetable oil
  • 1 pint blueberries


  • Preheat oven to 350°F and prepare a muffin tin with muffin liners.

Cream Cheese Filling

  • In a medium bowl, mix together cream cheese and sugar with a handheld mixer. Set aside as you prepare the muffin batter.

Blueberry Muffins

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
  • In a separate bowl, add the beaten egg, milk, and oil. Mix well. Pour into the flour mixture, and stir until moistened. Gently fold in the blueberries.


  • Fill muffin cups about half full of the muffin batter. Pipe in about a tablespoon of the cream cheese filling into the batter-filled cups. Top with more batter until each muffin cup is about ¾ full.
  • Bake 30 to 35 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.

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The recipe has been tested and updated as of April 2021. 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I can’t believe all the negative comments, I think they come from people who use way too much sugar. We really liked those at home. I will definitely bake them again.
    PS: I am baker, could you please add the amounts in grams for all the ingredients?

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