Easy Blueberry Cream Cheese-Filled Muffins Recipe
What could be better than a super soft, moist, and tender homemade blueberry muffin? Blueberry muffins filled with a sweetened cream cheese mixture, of course! Between an abundance of plump and juicy blueberries inside the muffins, and the tangy-sweet cream cheese filling, I also top each muffin before baking with additional blueberries which ensures that you will have tons of blueberries in every bite. Aside from all the blueberries and the cream cheese, this whisk-together muffin batter has Greek yogurt (or sour cream) in it which keeps the muffins soft, moist, and helps them rise. And in quick bread recipes like this one, I prefer oil to butter because it makes for a softer final texture. The muffins have a very golden browned color because I used brown sugar in the batter rather than white sugar. It was a great change-up. This recipe for blueberry muffins is so easy — you don’t even need a mixer. And, it’s fast. In just 30 minutes, you’ll be able to whip up a batch of homemade blueberry cheesecake muffins.
Ingredients in Cream Cheese Blueberry Muffins
For these homemade blueberry muffins, you’ll need the following common and easy to find fridge and pantry ingredients including the following: Muffins
Blueberries Egg Light brown sugar Canola or vegetable oil Greek yogurt (or sour cream) Vanilla extract All-purpose flour Baking powder Salt
Cream Cheese Filling
Cream Cheese Granulated sugar Corn starch Vanilla extract
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Blueberry Cream Cheese Muffins
It’s a cinch to make these cream cheese-filled blueberry muffins! Also make sure NOT to use regular yogurt. It’s too thin and runny and the muffins will not turn out. You need a thick Greek yogurt for this easy muffin recipe. Make sure to use full fat, brick-style cream cheese. Do not use anything labeled lite, fat free, or spreadable. These are cream cheese ‘products’ and contain a lot of water which will turn into a mess during the baking process. Step 1: Preheat oven to 350 degrees f and line your muffin pan with paper liners or spray it very well with nonstick spray. Step 2: Batter – Divide the blueberries into two parts and toss one part in a tablespoon of flour. Step 3: Whisk together in a large bowl the egg, brown sugar, oil, Greek yogurt, and teaspoon vanilla extract. Step 4: Add the flour, baking powder, and just a quarter teaspoon salt to the wet ingredients and gently fold the dry ingredients in without overmixing. Step 5: Add the blueberries that were tossed in the flour into the batter and stir; set aside. Step 6: Cream Cheese Filling – Beat together the cream cheese, sugar, cornstarch, and vanilla. Step 7: To each of 9 muffin cups, add 1 1/2 tablespoons of batter, make a small indentation with your finger, add 1/2 tablespoon of the cream cheese filling mixture. Step 8: Top with more batter and the remaining blueberries. Step 9: Bake for about 20 minutes, cool slightly, and serve!
Serving Suggestions
These blueberry muffins with cream cheese filling get better as they cool slightly because you can really appreciate the abundance of juicy berries and decadent cream cheese filling in every bite. Both of which add to the overall moisture of these soft and fluffy blueberry muffins. You don’t have to wait too long, 15 to 20 minutes is all. Being that there’s already a cream cheese filling in the center of each muffin, you don’t need to add a pat of butter, or I don’t, but it’s up to you. Served with a cup of coffee or tea, these blueberry cream cheese muffins are such a great treat for breakfast, brunch, snacks, or dessert!
Storage Instructions
Homemade blueberry cheesecake muffins will keep in an airtight container at room temp for 2 to 3 days. If you don’t think you’ll polish off this small-ish sized batch of muffins within that time frame, then I suggest storing them in the fridge for up to 5 days. Note that baked goods like muffins do tend to dry out a bit when refrigerated. I have never frozen these muffins with cream cheese so I can’t speak to how it will do during the freezing and then thawing process.
More Easy Blueberry Muffin Recipes:
Sour Cream Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. They’re fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor. These are bound to be your new favorite muffins! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Healthy Blueberry Muffins — These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all! Vegan Blueberry Muffins — Some of the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. Blueberry Muffin Tops — If you like to eat just the tops of your muffins, you’re going to LOVE this EASY recipe for soft and tender blueberry muffin tops bursting with juicy berries in every bite!! Only 1/2 cup sugar in the entire batch!! Blueberry Muffin Cake — This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven. It’s fluffy, tender, and moist from both the buttermilk and sour cream that’s incorporated into the batter! Flourless Blueberry Banana Muffins — While you can taste the banana, the blueberries take center stage and the almond butter flavor is in the background. I prefer these muffins as mini because I love mini food and the texture is perfect and they’re so poppable!
