Pillowy soft and creamy, these Blueberry Cream Cheese Muffins are topped with a crispy streusel. Loaded with juicy blueberries, these muffins have a silky smooth cream cheese center.
We all know and love plain old blueberry muffins, but they can’t even hold a candle to these blueberry cheesecake muffins! Not only are they soft and filled with juicy blueberries, but they’re also filled with a rich cheesecake cream. And did I mention the streusel topping crisped up to perfection?
I’m perfectly serious when I say that this blueberry cream cheese muffin recipe is bound to become your all-time favourite. It’s soft, fluffy, creamy and has a crispy top. Yeeep, it has it all!
Why You’ll Love These Blueberry Cream Cheese Muffins
Table of Contents
- Soft and fluffy: These blueberry cheesecake muffins have an extra light and fluffy texture, almost like a soft sponge cake.
- Creamy filling: Every muffin has a surprise centre, filled with silky smooth and sweet cream cheese.
- Crispy topping: Topped with streusel, the muffins have a crispy topping that adds more texture and flavour.
- Easy to make: Although they’re completely next level from regular muffins, this recipe is actually really easy to make. It also only takes about 5-10 minutes to prepare.
- Great for storing: This recipe is perfect for making ahead, as it can be stored in the fridge for up to 4-5 days or frozen for much longer.
Most ingredients used to make these blueberry cream cheese muffins can be found in regular pantries or the supermarket. Let’s see what’s needed to make these decadent blueberry muffins:
- Vegetable oil – makes the muffins extremely soft and fluffy. I recommend using a flavourless vegetable oil, such as sunflower or canola.
- Egg – use large eggs at room temperature.
- Buttermilk – makes the muffin very moist and fluffy. You can also use double instead of buttermilk.
- Sugar – regular granulated sugar is needed for this recipe. You can also use light brown sugar for a more caramelised flavour.
- Lemon extract – adds a little tanginess to the muffins and complements the fruity blueberry flavour.
- Flour – plain all-purpose flour works best. I do not recommend using self-rising flour.
- Baking powder – cannot be substituted with anything else
- Blueberries – I recommend using fresh blueberries for the best and juiciest results. You can also use frozen berries, but thaw them well beforehand and drain any excess liquid.
Cream Cheese Filling
- Cream cheese – I recommend using full fat Philadelphia cream cheese for the best results. Light cream cheese can be a bit too soft for this recipe.
- Sugar – I recommend using powdered sugar for an extra smooth cheesecake filling. However, regular granulated sugar can also be used.
- Flour – regular all-purpose flour works best .
- Sugar – I recommend using light brown sugar for a caramelised flavour. Granulated sugar can also be used as a substitute.
- Butter – plain unsalted butter is needed. Ensure it is melted and cooled down to warm before using.
How to Make Blueberry Cream Cheese Muffins
- Prepare streusel topping by mixing all ingredients until a sandy coarse texture. Set aside.
- Combine all the wet ingredients, then sift the dry ingredients into the wet mixture. Mix into a thick batter, then fold in fresh blueberries
- Separately, combine all the ingredients for the cream cheese filling. Place into a piping bag fitted with nozzle.
- Fill cupcake liners ¾ of the way with batter. Add cheesecake filling in the middle, then cover with more batter. Top with streusel and bake.
Tips & Tricks
- Use fresh blueberries: For the perfect texture and flavour, I recommend using fresh blueberries. However, if all you have are frozen blueberries, they need to be properly thawed beforehand. Make sure all excess liquid is drained.
- Carefully fold in berries: Since blueberries are quite fragile, take extra care when mixing them in so they don’t burst. Use a spatula and fold them into the batter.
- Use a piping bag: It’s much easier to fill the blueberry cream cheese muffins with the cheesecake centre by using a piping bag. Place the cream cheese mixture into a medium piping bag fitted with a round ½ inch nozzle. Create a small dent into the batter with a teaspoon, then fill it with cream cheese.
- Thicker batter: the batter should be a little on the firm side, not runny. Don’t worry, the baked muffins will still be light and airy.
- Add more blueberries on top: this adds extra flavour and also makes the muffins look gorgeous and appetising.
Storage and Freezing
Storage: These blueberry cheesecake muffins are great for making ahead, as they store well. Once fully cooled, keep them at room temperature for up to 1 day. Store in the fridge in an airtight container for up to 4-5 days.
Freezing: They also freeze well, making these muffins perfect for longer-term storage. Place in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge.
More Homemade Bakery Treats
Blueberry Cream Cheese Muffins
- ¼ cup vegetable oil
- 1 large egg room temperature
- 1/3 cup buttermilk
- 1 teaspoon lemon extract
- ½ cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups blueberries
- 1 tablespoon flour or corn starch for tossing the blueberries
Cream Cheese Filling
- 6 oz. cream cheese room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla or lemon extract
- ¼ cup all-purpose flour
- ¼ cup light brown sugar packed
- 3 tablespoons butter melted
- Pinch of salt
- In a small bowl add the flour, sugar, and salt, then mix well to combine.
- Pour the melted butter on top and use a fork or small spatula to mix into coarse crumbs. Set aside at room temperature until needed.
- Preheat oven to 375F and line a muffin tin with cupcake liners.
- In a large bowl add the egg and sugar, then whisk well to combine. Pour in the buttermilk, vegetable oil, salt, and vanilla extract. Mix everything well until fully combined.
- Sift the flour and baking soda into the wet mixture, then combine with a spatula or whisk.
- Toss half of the blueberries with 1 tablespoon of flour, coating them evenly.
- Fold the blueberries into the muffin batter, using gentle motions to avoid squashing the fruit.
Cream Cheese Filling
- In a medium bowl add the cream cheese, sugar, and vanilla. Combine with a hand mixer until soft and fluffy.
- Place filling into a piping bag fitted with a ½ inch round nozzle.
Assembling the Muffins
- Place 1 tablespoons of batter into each cupcake liner. Use a teaspoon to make a small dent in the middle of the batter.
- Pipe a dollop of cream cheese filling inside each dent in the batter.
- Add about ½ tablespoon of batter on top of the cream cheese filling, then smooth it with the back of a spoon.
- Sprinkle some streusel crumbs on top, then add more blueberries for decoration.
- Bake for 25 minutes or until golden-brown in color.
- Once baked, allow to cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.