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. 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.
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.
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
Blueberry Cream Cheese Muffins
Ingredients
Cream Cheese Filling
- 4 ounces cream cheese, softened
- ¼ cup (50 g) granulated sugar
Blueberry Muffins
- 2 cups (250 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, room temperature and beaten
- ¾ cup (184 g) milk
- ½ cup vegetable oil
- 1 pint blueberries
Instructions
- 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.
Assembly
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
The recipe has been tested and updated as of April 2021.
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 🙁
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!
Pls can you make your recipe in too gream .I Don really like in cups
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).
Where do you add the blueberry?
Love,love,love all your recipes. I will be making these muffins. Yummy in my tummy.
Gudday mam amanda thank for your wonderfull recipe’s cake…and page,,godbless to you N your family
Frm. AJ frm. the Philippines
You are amazing 🙌✨ Thank you for all your qonderful recipes. God bless your talent 💫
These were so good. I had to eat 2 of them just to make sure. Thanks for sharing this recipe.
Can’t wait to make these! Yum