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

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 made these muffins this morning…they were amazin. I will make these muffins again however, I will add more cream cheese and I will add lemon grate to add some tang…the dough is amazin…the added cream cheese…out of this world. New family favorite blueberry muffin.

  2. Muffin was bland and taste like baking soda , cream cheese wasn’t enough and not too tasty. Was also over cooked at the least cook time . I would try a different recipe I have for blueberry muffins that’s nice and Tasty and put more filling next time . All other recipes I’ve tried from this website /blog have been very good .

  3. These were great! I added half an instant pudding and some sour cream to the mix. Drizzled a lemon glaze over top! Tasted delish!

  4. Absolutely disgusting. Muffins are ridiculously bland, nowhere near enough sugar, far too many blueberries, barely any cream cheese filling. DON’T BOTHER!

    1. So sorry you feel that way! That is a pretty harsh response to a really popular, well-recieved recipe. Is it possible something could have gone wrong and the recipe wasn’t followed exactly?

  5. Unfortunately these were a waste of time. Very bland muffins. They look nice, but seriously zero flavor except for the blueberries themselves.

    1. Could there maybe have been an error? This is a delicious muffin batter, complimented by the blueberries. Do you have a standard in mind for the flavor profile you prefer?

  6. These are great muffins! Some said too many blueberries, I think if you have the big ones it can be, so if using the giant frozen ones like I did reduce the amount by about 1/3 (you can tell when the batter looks like enough blueberries). Also as to not sweet enough I think it’s a good level of sweetness, at first I wanted them to be sweeter but I had to remind my mouth they are muffins not cupcakes lol.

    1. I have to have lower sugar recipes so these were perfect for me. I used flavored cream cheese (National brand blueberry flavored) and I didn’t add the extra sugar to the cream cheese. That is what I had in the fridge and it worked. I also added chopped pecans.
      Amanda looks like you have some “trolls” following you and commenting. The same thing happened to the Pioneer Women. Guess that means you are doing something right!

  7. Best blueberry muffins I ever had! They were moist, and delicious! I made six jumbo muffins! The cream cheese was wonderful in the center of each muffin!

  8. Could I use organic coconut oil in place of the vegetable oil.. read the comments will add lemon zest, more cream cheese & no sugar with it since sharing with a diabetic,,, plus might make either a blueberry or lemon glaze as a topping

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