Dessert

Blueberry Cream Cheese Muffins Recipe

Byluca Carter February 10, 2026February 10, 2026

Introduction

These delicious blueberry cream cheese muffins combine tender, fluffy cake with bursts of fresh blueberries and a rich cream cheese center. Perfect for breakfast or a sweet snack, they are easy to make and sure to impress.

A close-up of a blueberry muffin sitting on a white plate, placed on a white marbled surface. The muffin has a golden-brown crumb topping, which looks crumbly and slightly rough. The muffin itself is light yellow with visible dark blue and purple blueberry spots scattered throughout. The muffin liner is white with thin yellow stripes, partially peeled away at the bottom. The background is softly blurred, with warm tones suggesting more baked goods. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar

2 teaspoons baking powder
1/2 teaspoon salt

1/2 cup unsalted butter, softened
2 large eggs

1/2 cup sour cream
1 cup fresh blueberries
4 ounces cream cheese, softened

1 tablespoon granulated sugar (for cream cheese filling)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Step 2: In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt until combined.

Step 3: In another bowl, beat the softened butter and sugar until creamy. Add eggs one at a time, mixing well after each addition, then stir in the sour cream until smooth.
Step 4: Gradually fold the dry ingredients into the wet mixture, being careful not to over-mix to keep the muffins tender.
Step 5: Gently fold in the fresh blueberries. In a small bowl, mix the softened cream cheese with 1 tablespoon sugar until smooth.

Step 6: Spoon a portion of muffin batter into each muffin cup, add a dollop of cream cheese filling in the center, then top with more batter to cover.
Step 7: Bake for 20-25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Tips & Variations

Use frozen blueberries if fresh are unavailable—no need to thaw; just fold them in gently to avoid staining the batter.

For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
Swap sour cream for Greek yogurt for a slightly tangier taste and added moisture.
If you prefer a streusel topping, sprinkle a mixture of sugar, cinnamon, and butter before baking.

Storage

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through.

How to Serve

A single blueberry muffin with a crumbly golden brown top and visible bursts of dark purple blueberries inside, sitting on a plain white plate. The muffin liner is white with ridges, showing a moist, light yellow crumb with dark spots where the blueberries are. The background is a soft white marbled texture with blurred muffins in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries directly in the batter without thawing. Just fold them gently to keep the batter from turning blue.

How can I prevent the cream cheese from sinking to the bottom?

Adding the cream cheese filling in dollops between layers of batter, as described, helps keep it suspended. Avoid mixing it into the entire batter to maintain pockets of cream cheese in the muffins.