Blueberry Cream Cheese Muffins

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You will want to wake up for these yummy blueberry cream cheese muffins, bursting with blueberries, sweet, tangy cream cheese filling, and sparkling sugar crust. They’re rich, moist, and super delicious!  

Published Feb 2023/updated April 2024

Top view of a cream cheese blueberry cut into halves and served on a blue plate.

As you’ve probably noticed, I love cream cheese. I pretty much always incorporate it into a recipe whenever I can. It adds moisture and a sweet, buttery flavor that improves everything. Enjoy it off the spoon, like this sweet cream cheese or chocolate dip!

These easy blueberry cream cheese muffins are adapted from this recipe, but I added plenty of fresh blueberries to the batter and a teaspoon of cream cheese mixture in the center of each muffin. They are incredibly tasty, with juicy blueberries and a surprise creamy sweetness in every bite!

Seriously, they are DELICIOUS.

Trust me, you won’t be disappointed. Moreover, they are simple to make and take less than 30 minutes to bake.

The recipe makes six blueberry cream cheese muffins and can easily be doubled. They freeze well; you can enjoy them anytime without making them fresh.

We all need these blueberry cream cheese muffins for breakfast!

List of the ingredients

  • Soft cream cheese
  • Blueberries
  • Egg
  • Sugar
  • Vegetable oil
  • Vanilla extract
  • Baking powder
  • Salt
The ingredients to make these cream cheese blueberry are arranged over a white background.

How to make blueberry cream cheese muffins

(Note: this is a quick description; the full recipe is at the bottom of the page)

  • Whisk together dry ingredients.
  • In a separate bowl, beat eggs and sugar until light in color.
  • Mix in olive oil, cream cheese, and vanilla extract.
  • Whisk dry ingredients into wet ingredients just until combined.
  • Gently fold in the blueberries.
  • Spoon 1 heaping Tablespoon of batter into each muffin cup.
  • Add 1 heaping teaspoon of cream cheese mixture in the center.
  • Spoon another heaping Tablespoon of batter on top.
  • Dust generously with sugar, and bake!
Top view of a black muffin tray with blueberry cream cheese muffins before and after baking.

Recipe Notes

Cream cheese blueberry muffins

Flour: I use all-purpose flour.

Egg: one large egg at room temperature.

Sugar: You can use brown sugar or granulated sugar for the batter. If you like the flavor of brown sugar in the batter, you can use that. If you want to use regular sugar for the tops, that’s fine, too.

Cream cheese: it lends moisture and a lovely tangy flavor. I use soft cream cheese for this recipe (the spreadable sold in the tub is the only one I find here in the UK).

Blueberries: Fresh or frozen will work. If you use frozen, stir them into the batter without thawing; otherwise, their juice will bleed into your batter, turning the muffins purple.

Vegetable oil: For this quick and easy muffin recipe, we use mild olive oil. We don’t cream the butter in a stand mixer. Canola oil or melted coconut oil can be used instead of olive oil.

Vanilla extract: It adds flavor and makes them taste amazing. You can also use almond extract or one lemon zest.

Close-up of a blueberry cream cheese muffins with sugar crust.

Fresh or frozen blueberries?

Fresh berries are ideal, but they are out of season, unavailable or too expensive, you can substitute frozen blueberries or mixed berries (no need to thaw). Just follow a few tips:

  • Lightly dust the frozen blueberries with flour in a small bowl of flour.
  • Fold them into the batter just enough to incorporate.
  • Over-mixing with frozen blueberries will make the batter greenish-blue.
Close-up a blueberry cream cheese muffin split in two and showing the cream cheese filling.

Do you love cream cheese recipes?

If you’ve got cream cheese leftovers in the fridge, these 15 fantastic cream cheese recipes are perfect. Check out some of our favorites:

More muffin recipes you’ll love!

Lastly, I hope you’ll love these cream cheese blueberry muffins. If you make them or have any questions, let me know! Leave a comment, send me a message, or rate it. 

Blueberry Cream Cheese Muffins

You will want to wake up for these yummy blueberry cream cheese muffins bursting with blueberries with sweet, tangy cream cheese filling and sparkling sugar crust.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6
Calories: 350kcal
Author: Katia


  • 1 cup + 2 Tbsp (140 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine salt
  • 1 large egg
  • ⅓ cup (70 grams) sugar
  • ¼ cup (60 ml) vegetable oil
  • ⅔ cup (130 grams) soft cream cheese
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • ¾ cup (120 grams) blueberries


  • ¼ cup (50 grams) cream cheese
  • 1 tablespoon sugar
  • ¼ teaspoon vanilla extract


  • Preheat your oven to 425°F/218°C (conventional) or 400 °F/200 °C (if using a fan oven) and line a 6-cup muffin pan with liners or grease with oil or butter, (double the recipe if using a 12-cup pan).
  • Dry ingredients: Mix the flour, baking powder, and salt in a large bowl. Set aside.
  • Cream cheese filling: Place the filling ingredients (vanilla, cream cheese, and sugar) in a small bowl and whisk until smooth and combined.
  • Wet ingredients: In another bowl, add the egg and the sugar and mix together with a whisk or electric mixer for a minute or until the mixture looks smooth and pale. Then add olive oil or vegetable oil, cream cheese (use ¾ scant cup; this means use slightly less than the required amount), vanilla extract, and milk and mix or beat until well combined.
  • Mix dry and wet ingredients: Add the dry ingredients to the wet ingredients and fold with a spatula or a wooden spoon until just combined (do not overmix in this step). Finally, using a spatula, gently stir through the blueberries. 
  • Filling: Spoon 1 heaping Tablespoon of batter into each muffin cup. Layer with 1 heaping teaspoon of cream cheese filling in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that’s okay. Repeat layering batter and cream cheese into each muffin cup.
  • For nice crispy tops, sprinkle the muffins with brown sugar, if desired.
  • Bake for 5 minutes, then keep the muffins in the oven; reduce the oven temperature to 360°F/182°C (conventional) or 350°F/175 (fan oven). Bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean. The total baking time should be about 15 minutes.
  • Allow the muffins to cool for 5 minutes in the muffin pan before eating, or transfer to a wire rack to continue cooling. Muffins stay fresh and covered at room temperature for a few days or in the refrigerator for up to 5 days.


  • Cream cheese: I use soft cream cheese for this recipe (the spreadable sold in the tub), but I think this recipe would work with the block cream cheese as well. If you use the block, beat it well after adding an extra tablespoon of milk to the batter.
  • Storage: muffins may be kept in an airtight container or bag at room temperature for 3 days and in the fridge for about a week. Alternatively, you can freeze them for 2-3 months
  • Nutrition facts: the nutrition values are  for one portion and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies. 


Calories: 350kcal | Carbohydrates: 36g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 274mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 458IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg

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