If you love soft, bakery-style muffins, these Blueberry Cream Cheese Muffins are going to be your new favorite! They are moist, packed with juicy blueberries, and have a rich, creamy swirl of sweetened cream cheese baked right inside.

Perfect for breakfast, brunch, or a quick snack, these muffins are easy to make and kid-approved! The combination of tart blueberries, tangy cream cheese, and a lightly sweet muffin base makes every bite absolutely delicious.

🛒 What You’ll Need

For the Muffins:

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 cup sour cream (or Greek yogurt)
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (do not thaw if frozen)

For the Cream Cheese Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract

For the Crumb Topping (Optional, but Delicious!):

¼ cup all-purpose flour
¼ cup brown sugar
2 tbsp butter, melted

👩‍🍳 Pro Tips for Perfect Muffins

Don’t Overmix the Batter – Stir just until combined for light, fluffy muffins. Overmixing makes them dense!
Toss Blueberries in Flour – This helps prevent them from sinking to the bottom.
Use Room Temperature Ingredients – This ensures a smooth batter and even baking.
Fill Muffin Cups Almost to the Top – This creates bakery-style domed muffins.
Chill the Cream Cheese Filling – A slightly firmer filling holds its shape better when baked.

🔄 Substitutions & Variations

No Sour Cream? Use Greek yogurt or buttermilk instead.
Dairy-Free? Substitute plant-based butter, almond milk yogurt, and dairy-free cream cheese.
Gluten-Free? Use a 1:1 gluten-free flour blend.
Extra Flavor? Add lemon zest to the batter for a bright, citrusy twist!

⏳ Make-Ahead Tips

Prep the Batter & Filling – Store in the fridge overnight for fresh muffins in the morning.
Freeze for Later – Baked muffins freeze beautifully for up to 3 months. Just thaw and enjoy!

🫐 How to Make Blueberry Cream Cheese Muffins

1️⃣ Preheat & Prep

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

2️⃣ Make the Cream Cheese Filling

In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth. Set aside.

3️⃣ Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

4️⃣ Combine the Wet Ingredients

In a large bowl, whisk together melted butter, sugar, eggs, vanilla, and sour cream until smooth.

5️⃣ Combine the Batter & Add Blueberries

Gradually fold the dry ingredients into the wet mixture. Gently fold in the blueberries, tossing them with a little flour first.

6️⃣ Assemble the Muffins

Fill each muffin cup halfway with batter. Add a spoonful of cream cheese filling to the center, then top with more batter. If using, sprinkle with crumb topping.

7️⃣ Bake to Perfection

Bake for 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.

🥡 Leftovers & Storage Tips

Room Temperature: Store in an airtight container for up to 2 days.
Fridge: Keeps fresh for up to 5 days—just let them come to room temp before eating.
Freezer: Wrap muffins individually and freeze for up to 3 months.

🍽️ Time to Enjoy!

These Blueberry Cream Cheese Muffins are a perfect balance of fluffy, fruity, and creamy goodness. Whether you enjoy them warm from the oven or save them for an easy grab-and-go snack, they’re guaranteed to be a hit!

Tried this recipe? Let me know in the comments how they turned out! 🫐🧁✨