Blueberry Cream Cheese Muffins

filed under: Breakfast · Dessert · Food + Drink · I Am Baker · Muffins on November 15, 2010

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

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.

Blueberry Cream Cheese Muffins

Muffins Ingredients

This blueberry cream cheese muffin recipe is made up of two parts–the filling and the muffins. Be sure to use room-temperature ingredients throughout the recipe. And, 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 sinking to the bottom of the batter and turning the batter completely blue.

Adding Cream Cheese to Blueberry Cream Cheese Muffins

How to Make Blueberry Cream Cheese Muffins

To get started making blueberry cream cheese muffins, line a muffin tin with liners and set it aside. To make the cream cheese filling, use a hand mixer to mix together the cream cheese and sugar. Set that aside as well while you prepare the muffin batter.

To make the batter, first, in a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix together the beaten egg, milk, and vegetable oil. Pour the wet ingredients into the flour mixture, combining until moistened. Finally, gently fold in the blueberries.

Fill each lined muffin cup with about a half cup of the batter. Next, pipe in about a tablespoon of the cream cheese filling in the center of each batter-filled cup. (If you don’t have a piping bag, just use a plastic sandwich bag with the corner cut off.)

Finally, add a little more batter to each cup, filling about 3/4 of the way full. Bake the muffins for 30-35 minutes, or until a toothpick comes out with no wet batter.

If you leave the muffins out, a cream cheese muffin will last only 1 or 2 days. If you refrigerate the muffins, they will last 2-3 days, but freezing them keeps them good for up to 4 months.

Hand Holding Blueberry Cream Cheese Muffins

Looking for More Muffin Recipes?

Pumpkin Cream Cheese Swirl Muffins

Cream Cheese Muffins

Old Fashioned Apple Muffins

Cinnamon Sugar Donut Muffins

4.75 from 4 votes
Blueberry Cream Cheese Muffins
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Blueberry Cream Cheese Muffins are blueberry muffins baked with a cream cheese filling inside to kick up your blueberry muffins a notch!

Course: Breakfast
Cuisine: American
Keyword: Blueberry Cream Cheese Muffins
Servings: 12 muffins
Calories: 252 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
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
Instructions
  1. Preheat oven to 350°F and prepare a muffin tin with muffin liners.

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

Blueberry Muffins
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well blended.

  2. 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.

Assembly
  1. 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.

  2. Bake 30 to 35 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.

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

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Comments

  • Robyn | Add a Pinch says:

    Oh my goodness, what a perfect muffin! I think I need these for Thanksgiving morning. Awwww heck, why wait til then.

  • Meera says:

    I think I am going to make these!! They look so great!

  • Wenderly says:

    That cute little muffin would taste mighty fine right now with my ceremonial first cup of coffee. Yum.

  • Karen@SurvivingMotherhood says:

    Oh, Amanda!
    You’re speaking my language! If I can get my kids to do more chores just so they can eat more muffins – I will make a HUGE batch. *wink*

  • Andrea says:

    Oh my goodness, YUM! I wish I could eat that right now.
    I have never heard of that trick of coating the blueberries in flour! That’s really neat!

  • Jenny says:

    I made these for the kids’ school’s bake sale today. They were terrific! Thanks for the recipe!

  • dining table says:

    Love these muffins! They are so nice and beautiful. This really looks so delicious.

  • Lyga I says:

    these muffins are A M A Z I N G !!!! i made them today, and i am never going to try another blueberry muffin recipe ever! this one is the best! thank you

  • Nicole @ Wonderful Joy Ahead says:

    I just want to double-check… there is supposed to be 3 tablespoons of baking powder, right? That just seems like a lot, and I don’t want to mess it up when I make them (hopefully this Thursday if you happen to respond to me by then!) 🙂

    • Jammie says:

      It is teaspoons, not tablespoons…..

  • Pinwheels says:

    Hi ladies!

    I stumbled across this recipe today and am itching to leave work this afternoon to try these!!

    I read through the recipe a few times but wondering when I put the blueberries in? Do I put them in the batter or the filling or in between the two?

    Thank you!

    • Amanda says:

      You can add the blueberries to the batter right before you are ready to bake. So, the last step. Sorry my recipe is a little off! 🙁

  • Pinwheels says:

    Hi Amanda,

    Thanks so much for your reply! Your recipe was perfect 🙂 I have a long way to go before I reach even a basic level lol.

    Can’t wait to try the recipe, looks wonderful!!

  • Julie says:

    I just put mine in the oven but the filling was SUPER runny. Each time I tried to spoon it into the batter, it would just spread across before I could top it with the rest of the batter 🙁 Is this how the filling is supposed to be?

    • Amanda says:

      No, its not supposed to be a watery consistency. It should be a pancake batter like consistency. 🙁 Sorry!

  • gabi says:

    Hi Amanda…
    Just to make sure….
    First I fill with the flour, sugar.. egg and milk mix. Than I add the cream cheese mix, and then… more flour mix? and then the blueberries???
    Sorry to ask you so many things… I’m not sure of understanding everything, and I don’t want to do it wrong…

    Tanxs!!

  • Cathie Rakove says:

    Just made these. I had high hopes for these, but the cream cheese filling was very runny! So sad…

  • Heena Aswani says:

    Hi, how many muffins does this recipe make?

  • Olivia Douglass says:

    Can you update this recipe? I just followed it and the filling was runny, there are no instructions to add the blueberries and I am pretty sure I just wasted all of these ingredients 🙁

  • Celeste says:

    I made the mistake of using olive oil instead of vegetable oil and it turned out too wet. I even had to drain out some oil it was way too much. Soggy and flat. Use only regular vegetable oil!

  • Happy says:

    Pls can you make your recipe in too gream .I Don really like in cups

  • Tracy says:

    These are good! I followed the recipe to a “tee”. Putting in 1 tsp (measuring spoon) of the cream cheese I had enough for 2 batches, but it was not obvious, so next time I will double the filling and use it all up. Also I thought the batter was really sticky, which resulted in drier muffins the next day. Batch 2 was less sticky, so I will blame my ingredients, either way I will add more moisture next time. Everyone loved them! Both batches were gone the next day (took them to school for teacher appreciation).

  • Dianne L Minutes says:

    Where do you add the blueberry?

  • Cheryl says:

    Love,love,love all your recipes. I will be making these muffins. Yummy in my tummy.

  • aj rogelio says:

    Gudday mam amanda thank for your wonderfull recipe’s cake…and page,,godbless to you N your family

    Frm. AJ frm. the Philippines

  • Ketsy says:

    You are amazing 🙌✨ Thank you for all your qonderful recipes. God bless your talent 💫

  • Brenda Leedale says:

    These were so good. I had to eat 2 of them just to make sure. Thanks for sharing this recipe.