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Blueberry Cream Cheese Muffins
4.5 from 12 votes

Blueberry Cream Cheese Muffins

These FAST and EASY blueberry muffins are chock full of juicy blueberries and they're filled with tangy-sweet cream cheese! You're going to fall in LOVE with their super soft and moist texture! Perfect for breakfast, brunch, snacks, or dessert! No mixer required and you can use fresh or frozen berries.

Prep Time
15 mins
Cook Time
20 mins
Cooling Time
15 mins
Total Time
50 mins
Servings: 9 Servings
Calories: 298 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

Muffins
  • 1 ½ cups blueberries divided, fresh
  • 1 egg at room temp, large
  • ½ cup light brown sugar packed (granulated sugar may be substituted)
  • ½ cup canola oil or vegetable oil
  • ½ cup Greek yogurt full fat, no lite or fat free products, at room temp, or sour cream
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour plus 1 tablespoon for tossing with blueberries
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
Cream Cheese Filling
  • 5 ounces cream cheese original brick style full fat, no lite or fat free products, at room temp
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon vanilla extract

Instructions

Muffins
    Cup of Yum
  1. Preheat oven to 350F.
  2. Line 9 cavities of a standard muffin pan with paper liners or spray very well with nonstick spray; set aside.
  3. Divide the blueberries in half.
  4. Toss one half of the blueberries with 1 tablespoon of flour; set aside. Tip - This helps to prevent the berries from sinking to the bottom of the muffins while baking.
  5. To a medium bowl, add the egg, brown sugar, oil, Greek yogurt or sour cream, vanilla, and whisk to combine.
  6. Add 1 cup flour, baking powder, salt, and stir gently to incorporate; don't overmix.
  7. Add the blueberries that were tossed in flour to the batter (and any residual flour that was in the bottom of your mixing bowl), and fold gently to just incorporate; set aside.
Cream Cheese Mixture
  1. To a medium bowl, add the cream cheese, sugar, cornstarch (Tip - Do not skip the cornstarch because it helps the cream cheese mixture bind), vanilla, and beat with a whisk or spoon until smooth.
  2. Add about 1 ½ tablespoons of muffin batter to each of the 9 muffin pan cavities. Make a small dent with a spoon in the center of each one.
  3. Carefully add about ½ tablespoon of the cream cheese mixture to each one.
  4. Top each with about 1 tablespoon of batter.
  5. Using the remaining reserved blueberries, top each muffin with a few blueberries evenly spaced around the top surface.
  6. Bake for about 20 to 22 minutes on the center oven rack, rotating the pan once midway through baking to ensure even cooking. Muffins are done with the tops are set, lightly golden browned, and a toothpick inserted in the center comes out clean. Tips - Make sure to note the difference between cream cheese versus actual wet batter if you're doing a toothpick test. These muffins are a bit more golden than some because of the brown sugar in the batter. Since all ovens, muffin pans, and exact size of muffins vary, so will baking time. Bake as necessary until your muffins are done; watch your muffins and not the clock.
  7. Allow the muffins to cool in the muffin pan for about 10 to 15 minutes, or until they're cool enough to handle before serving. Allow them to cool completely on a wire rack before storing the extras in an airtight container.

Notes

  • *Although I used fresh blueberries, you can also use frozen. I suggest using them straight from the freezer and do not thaw. You'll still want to toss half of them with the 1 tablespoon of flour. Baking time will likely increase because the batter and muffin pan will be cold going into the oven. My guess is they'll need 3 to 6 minutes more baking time with frozen berries, but it will vary so bake until done.
  • Storage: They'll keep airtight at room temp for 2-3 days. If you're not going to consume them by that point, I suggest storing them airtight in the fridge for up to 5 days.

Nutrition Information

Serving 1 Calories 298kcal (15%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 4g (20%) Polyunsaturated Fat 13g (76%) Cholesterol 38mg (13%) Sodium 179mg (7%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 9 Servings

Amount Per Serving

Calories 298

% Daily Value*

Serving 1
Calories 298kcal 15%
Carbohydrates 29g 10%
Protein 5g 10%
Fat 19g 29%
Saturated Fat 4g 20%
Polyunsaturated Fat 13g 76%
Cholesterol 38mg 13%
Sodium 179mg 7%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.