Blueberry Muffins have always been a favorite of mine! This recipe for Blueberry Cream Cheese Muffins takes things to a whole new level.

These are perfect for breakfast, an afternoon snack, or an after-meal dessert, and we hope you love them as much as we do.

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Blueberry Cream Cheese Muffins Sitting on Marble Kitchen Counter Top

Why You’ll Love These Blueberry Cream Cheese Muffins Recipe

They’re bakery-level yummy! – These easy blueberry cream cheese muffins taste just like the blueberry muffins you’d get at the bakeries. Fresh blueberries and a creamy cheesecake filling are surrounded by a fluffy and moist muffin and topped with a sweet crunch of sanding sugar. It doesn’t get any better than this!

An Inside View of a Blueberry Cream Cheese Muffin

The cream cheese surprise! – This twist on traditional blueberry muffins has a sweet surprise in the middle! Not only does the cream cheese filling in the center of each muffin taste delicious, but it also adds an extra boost of fat and protein to your breakfast.

Perfect make-ahead breakfast! – It can be tough to get out of that dreaded cereal or granola bar rut for breakfasts. This blueberry muffin recipe will give you fluffy blueberry muffins that the whole family will enjoy. If you’re like me, you’ll want yours alongside a morning cup of coffee!

Ingredients Needed For The Best Blueberry Muffins

Blueberry Muffin Batter

1/2 Cup of Butter – You’ll start your recipe by creaming together the unsalted butter and sugar. Your butter will need to be soft. Keep in mind that softened butter and melted butter serve different roles in baking, so don’t just melt the butter if you forget to set it out beforehand.
1 1/4 Cup of White Sugar – If you’d like, switch out that last 1/4 cup for brown sugar. It adds a nice caramel flavor.
2 Eggs – Let each large egg come up to room temperature before starting this recipe. This will make it possible for them to incorporate well into the batter.
1 Teaspoon of Vanilla Extract – Because all of the most delicious recipes in the world involve vanilla extract.
1 Teaspoon of Lemon Juice – The tart acidity of lemons pairs perfectly with the sweetness of juicy blueberries. If you’d like to turn this recipe into proper lemon blueberry muffins, you can boost the lemon juice with a bit of lemon zest.
1/2 Cup of Buttermilk – Trust me when I say that the buttermilk makes a difference. It’s creamy, it’s slightly tangy, and it makes these muffins so, so moist. If you don’t have buttermilk on hand, you can substitute with 1/4 cup of Greek yogurt or sour cream, plus 1/4 cup of regular milk. You can also put 1/2 tablespoon of white vinegar into your measuring cup, and then add milk until you reach the 1/2 cup mark.
2 Cups of Flour – For this blueberry cream cheese muffin recipe, I use all-purpose flour, but you can use whole wheat flour or almond flour if you prefer. Just be aware that these types of flours require more liquid to be added to the batter, so increase your milk by 1/4 cup.
1 1/2 Teaspoons of Salt – If you use salted butter instead of unsalted, you can reduce this salt amount by half.
2 Teaspoons of Baking Powder – This is your primary leavening agent, so make sure your baking powder hasn’t expired.
2 Cups of Blueberries – If possible, use fresh blueberries.

Cream Cheese Filling

6 Ounces of Cream Cheese – Choose full-fat cream cheese. The other versions have added ingredients that don’t react well with the other parts of this recipe. Set it out on the counter to soften. It’s much easier to whisk up into that sweet cream cheese filling when it has softened.
3 Tablespoons of White Sugar
1 Teaspoon of Vanilla Extract
1 Teaspoon of Cornstarch – The purpose of the corn starch is to help bind all of these ingredients together, and give the filling a rich texture and consistency.

Topping

Turbinado Sugar – Also known as sanding sugar – this adds a nice crunch to the top of your golden brown muffins.

Ingredients for Blueberry Cream Cheese Muffins Sitting on Kitchen Counter Top

How To Make Blueberry Cheesecake Muffins

Using a hand mixer, cream together the softened butter and the sugar in a large bowl. You want to combine these two ingredients a bit longer than just until they are combined. It needs to become light and fluffy!
Add each egg, one at a time, and continue blending until smooth.
Add the vanilla extract, lemon juice, and buttermilk. Blend until just combined. Don’t overmix at this step, particularly now that the egg has been added.
In a separate medium bowl, whisk together the flour, salt, and baking powder. This is to ensure that the baking powder is evenly distributed throughout the dry ingredients.
Fold the flour mixture into the wet ingredients, until fully combined and there are no more dry ingredient streaks.
Fold the blueberries into the muffin batter.
Using a hand mixer, cream together the softened cream cheese, sugar, vanilla, and cornstarch to make the cheesecake filling.
In muffin tins prepared with cupcake liners, use an ice cream scoop to fill each liner with 1/4 cup of batter.
Use a spoon to flatten the thick batter somewhat, then add a teaspoon of the cream cheese mixture to the center of each.
Top the creamy filling with more muffin batter, until each liner is 3/4 of the way filled.
Sprinkle sanding sugar on top of each muffin.
Bake the muffins for 24-30 minutes, or until an inserted toothpick comes out clean. Let cool slightly, then enjoy!

Storing Leftover Blueberry Cream Cheese Muffins

Leftover blueberry cheesecake muffins can be stored at room temperature in an airtight container for up to 2-3 days, or pop that container in the fridge to enjoy moist muffins for a week.

If you need a longer storage option, these irresistible blueberry cream cheese muffins can be frozen for up to 3 months.

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Top Tips For Moist Bakery-Style Muffins

Are your fresh berries consistently sinking down to the bottom of the muffin? That’s an easy fix! Keep back a few tablespoons of flour, and toss the blueberries in it before adding them to the muffin batter. Fold them in carefully, so the flour on the berries doesn’t shift too much. Your berries should stay better suspended in your muffins.

Prefer to use frozen blueberries? I get it – when it’s not berry season, fresh berries can be expensive or difficult to find! No need to thaw before adding the berries. However, because you’ll be adding in a frozen ingredient, extend the baking time by 5 minutes.