Blueberry Cream Cheese Muffins are soft, moist, and loaded with juicy blueberries and a rich cream cheese filling. If you love a bakery-style muffin with a crunchy sugar topping, then this is the recipe for you. Making these muffins is a perfect way to kick off the weekend!
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Tips for Making Blueberry Cream Cheese Muffins
- A good quality all-purpose flour makes all the difference.
- Sometimes flour gets sifted around here but, not always! Most importantly I spoon it into a measuring cup instead of just digging a cupful out of the canister. Actually, the proper way to measure flour for baking is to spoon it lightly into a legit calibrated measuring cup. Do not shake down, tap on the counter, or pack with a spoon. When the cup is mounded up then level the top with the back of a knife or any straight-edged tool. Scooping instead of spooning results in possibly up to 20% too much flour per cup which leads to dry, tough, and rubbery muffins, cakes, or brownies.
- Sometimes baking with fresh fruit can be tricky especially in bread recipes such as muffins, cake, or quick bread. I am happy to say that the blueberries will not all end up on the bottom with this recipe( I so hate it when that happens)! One reason that they don’t is because they are coated with the 2 tbsp of flour. Also, the batter here is really thick and that may prevent the blueberries from sinking to the bottom.
- The cream cheese should be softened for about an hour before use but, it helps so much to mix it in with the melted and still warm butter so that everything blends out really smooth.
- If you would like, this recipe can be made as a quick bread by swapping out the muffin pans for a standard loaf pan.
Ingredients for Blueberry Cream Cheese Muffins
The ingredients that you see here are pretty common pantry and refrigerator items.
- Fresh or frozen blueberries – frozen wild blueberries are the best in my opinion.
- All-Purpose Flour – Alternately, replace half of the all-purpose with whole wheat.
- Baking Powder – Gives the muffins a lighter, fluffy texture.
- Baking Soda – A leavening agent and tenderizer.
- Salt – Enhances flavor and balances sweetness.
- Granulated Sugar – Provides sweetness and a tender crumb.
- Eggs – Increases structure and moisture.
- Cream Cheese – Adds intense moisture and a subtle tang.
- Butter – Provides a rich flavor and aids in browning.
- Lemon Juice – Provides flavor and tenderizes.
- Vanilla Extract – Provides a nice flavor and scent to baked goods.
- Milk – Helps with creating a soft brown crust for muffins.
Storing and Freezing Muffins
- Store in an airtight container for up to 5 days in the refrigerator.
- Wrap individually and store int he freezer for up to 3 months. Thaw overnight and microwave 20-30 seconds.
Blueberry Cream Cheese Muffins are delish for sure but for variety try them with raspberries, peaches, or blackberries! Happy weekend!
FAQ’s
Can I use Frozen Blueberries?
Yes, do not thaw them first – toss directly in flour and fold into the batter.
Can I Make These Ahead of Time?
Absolutely. Bake the night before and store in a covered container.
Can I Turn This Recipe Into A Loaf?
Yes. Bake in a 9×5 inch greased loaf pan at 350 degrees for around 45 minutes.
Blueberry Cream Cheese Muffins
Big, fluffy muffins with tall domed tops and a sweet crunchy topping. The best weekend baking recipe-easy, moist, and freezer-friendly!
Ingredients
- 1 cup fresh or frozen blueberries plus 2 TBSP flour
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 2 eggs
- 1 3 oz. pkg. cream cheese softened
- 1/2 cup butter melted
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 1/2 cup whole milk
Topping
- 2 tbsp butter melted
- 1 tbsp all-purpose flour
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350 degrees.
- Line 8 large muffin tin cups with paper liners.
- Toss the fresh or frozen blueberries with 2 tbsp. of flour and set aside.
- Whisk the flour, baking powder, baking soda, and salt in a mixing bowl.
- In the bowl of a mixer, cream the melted butter and sugar together. Add the eggs one at a time, mixing well after each. Add the cream cheese and lemon juice, mix to combine.
- Add the dry ingredients to the wet ingredients along with the milk and vanilla. Mix just until combined. Careful not to over mix.
- Stir in the blueberries.
Topping
- Combine the butter, flour, and sugar until crumbly.
- Fill the paper-lined muffin cups about 3/4 full. Sprinkle the topping mixture over the top of each muffin.
- Bake for 25-30 minutes or until a tester comes out clean.
- Allow to cool on a wire rack for 10 minutes.
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Yum
These look delicious!! Thank you for sharing the tips. Especially the one about the cream cheese needing to be softened.
Thank you so much! I appreciate your comment.
Where do you add the lemon juice? Also I think the crumbly maybe should be softened butter? Melted was a mess for me. Hoping they turn out, it sounds delicious.
Hi! I add the lemon juice into the cream cheese mixture. The melted butter is really a preference for me. It gives me a better idea of how much butter I am actually adding to the top of each muffin. The result is a more even crunchy topping. Softened butter is definitely an option!
Can you use frozen blueberries?
Yes you can. I coat them with flour and add them into the batter while frozen.
Can these be made ahead of time and frozen for later?
Hi! I haven’t frozen them but, I’m sure they would be fine. For best results, I would allow them to thaw out overnight(at least) in the refrigerator.