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Blueberry Cream Cheese Muffins

These Blueberry Cream Cheese Muffins are soft, fluffy, and filled with juicy blueberries and a rich, creamy cheesecake center. With golden bakery-style tops and a tender crumb, they're perfect for breakfast, brunch, or an afternoon snack. If you're looking for delicious blueberry cheesecake muffins, easy muffin recipes, or satisfying breakfast muffins, this recipe is simple to make and guaranteed to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • For the Muffins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs
  • ½ cup unsalted butter melted and cooled
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1½ cups fresh blueberries or frozen, not thawed
  • For the Cream Cheese Filling
  • 8 ounces cream cheese softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Optional Topping
  • Coarse sanding sugar
  • 1 teaspoon lemon zest

Method
 

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. In a small bowl, beat together the softened cream cheese, sugar, and vanilla until smooth. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. In another bowl, whisk together the granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Fill each muffin cup about halfway with batter. Add about 1 tablespoon of the cream cheese mixture to the center of each muffin, then cover with additional batter until each cup is about ¾ full.
  8. Sprinkle the tops with coarse sugar and lemon zest if desired.
  9. Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  10. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

  • Use room-temperature cream cheese for the smoothest filling.
  • Fresh blueberries work best, but frozen blueberries can be added directly without thawing.
  • Avoid overmixing the batter to keep the muffins light and fluffy.
  • Because of the cream cheese filling, store muffins in the refrigerator for up to 5 days.
  • Freeze individually wrapped muffins for up to 3 months and thaw overnight in the refrigerator.