Blueberry cream cheese muffins are the kind of bake that makes your kitchen smell warm and welcoming. They’re soft, tender, and full of juicy berries, with a creamy swirl that feels a bit like cheesecake tucked inside a muffin. The batter comes together easily, and the results are bakery-worthy without the fuss.

Whether you’re baking for a weekend breakfast, a brunch table, or a treat to go with coffee, these muffins hit the sweet spot. They’re simple to make, easy to customize, and guaranteed to disappear fast.

Why This Recipe Works

The magic comes from a few smart techniques. The cream cheese swirl adds moisture and a tangy note that balances the sweetness, so the muffins don’t taste sugary or flat.

Using both butter and oil gives you the best of both worlds: rich flavor from butter and lasting moisture from oil. Tossing blueberries in a little flour helps prevent them from sinking, so you get even bursts of fruit in every bite. Finally, starting with a hotter oven for the first few minutes helps the muffins rise tall with domed tops.

Ingredients

• For the muffin batter:
  • 1 3/4 cups (220 g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/4 cup (60 ml) neutral oil (canola or vegetable)
  • 1/4 cup (57 g) unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 3/4 cup (180 ml) buttermilk, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups (about 225 g) blueberries, fresh or frozen
  • 1 tbsp flour (for tossing the blueberries)
  • Optional: 1–2 tbsp coarse sugar for topping
• For the cream cheese filling:
  • 6 oz (170 g) cream cheese, softened
  • 3 tbsp granulated sugar
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional, for extra tang)
• Equipment: 12-cup muffin pan, paper liners, two mixing bowls, whisk, spatula

Instructions

1. Prep the pan and oven. Line a 12-cup muffin pan with paper liners.Preheat the oven to 425°F (220°C). This initial heat helps create tall, domed tops.
2. Make the cream cheese filling. In a small bowl, beat the cream cheese, sugar, lemon zest, vanilla, and lemon juice until smooth and creamy. Set aside.
3. Mix dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, and salt.Set aside.
4. Mix wet ingredients. In another bowl, whisk the granulated sugar, brown sugar, oil, and melted butter until combined. Whisk in the eggs, then add buttermilk and vanilla. The mixture should look smooth and slightly thick.
5. Combine wet and dry. Pour the wet ingredients into the dry.Fold gently with a spatula until just combined. Some small streaks of flour are okay. Do not overmix or the muffins will be tough.
6. Prep the blueberries. Toss the blueberries with 1 tablespoon of flour to help prevent sinking. Fold most of them into the batter, reserving a small handful for the tops.
7. Fill the muffin cups. Add a generous spoonful of batter to each liner (about one-third full).Add 1 heaping teaspoon of the cream cheese mixture in the center. Top with more batter to cover, filling each cup about three-quarters full. Dot the tops with the reserved blueberries and sprinkle with coarse sugar if using.
8. Bake high, then lower. Bake at 425°F (220°C) for 5 minutes, then reduce the oven to 350°F (175°C) without opening the door.Bake for another 14–17 minutes, until the tops are golden and a toothpick inserted near the edge (not the cream cheese center) comes out clean.
9. Cool and serve. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. The cream cheese center will set as they cool.

Storage Instructions

• Room temperature: Keep in an airtight container for up to 24 hours.
• Refrigerate: Because of the cream cheese, store leftovers in the fridge for up to 4 days.Warm briefly in the microwave or let sit at room temp for 20 minutes before serving.
• Freeze: Wrap each muffin individually, then place in a sealed bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or gently warm from frozen at 300°F (150°C) for 10–12 minutes.

Benefits of This Recipe

• Great texture: The butter-oil combo keeps muffins moist without feeling greasy.
• Balanced flavor: Cream cheese and lemon brighten the berries and cut sweetness.
• Consistent rise: The hot-then-lower bake method gives tall, bakery-style tops.
• Flexible: Works with fresh or frozen blueberries and easy to adapt to other fruits.
• Make-ahead friendly: Freezes well and reheats beautifully for quick breakfasts.

What Not to Do

• Don’t overmix the batter. Overmixing develops gluten and makes muffins dense and dry.
• Don’t skip the high-heat start. You’ll miss out on that nice dome and tender crumb.
• Don’t add wet berries straight in. Tossing in flour helps keep them evenly distributed.
• Don’t overfill the liners. Aim for about three-quarters full to prevent spillover.
• Don’t judge doneness at the cream cheese center. Test near the edge to avoid a false “wet” reading.

Alternatives

• Fruit swaps: Try raspberries, blackberries, chopped strawberries, or a mixed-berry combo.If using strawberries, pat them dry after chopping.
• Flavor twists: Add 1/2 tsp almond extract to the batter or stir 1–2 tbsp lemon curd into the cream cheese filling.
• Health-leaning tweaks: Replace 1/2 cup of flour with white whole wheat flour and reduce sugar by 2 tbsp. Texture stays soft.
• Dairy-free option: Use dairy-free cream cheese, plant milk plus 1 tsp vinegar in place of buttermilk, and a dairy-free butter substitute. Flavor will be slightly different but still delicious.
• Crumb topping: Mix 3 tbsp flour, 2 tbsp sugar, 2 tbsp cold butter, and a pinch of salt.Sprinkle over the batter before baking for a streusel finish.

FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer and toss with flour as directed. Don’t thaw first, or they’ll bleed too much color into the batter.

What if I don’t have buttermilk?

Make a quick substitute: add 2 teaspoons of lemon juice or white vinegar to a measuring cup, then fill to 3/4 cup with milk.

Let it sit for 5 minutes before using.

How do I keep muffins from getting soggy on top?

Cool them on a wire rack and avoid sealing them while warm. If storing the same day, crack the container lid slightly to vent moisture, then seal fully once chilled.

Why did my muffins turn out dense?

Likely overmixing or too much flour. Spoon and level the flour (don’t pack it), and fold the batter gently until just combined.

Can I make these as mini muffins?

Absolutely.

Fill mini muffin cups about two-thirds full and bake at 400°F (205°C) for 10–12 minutes. Add a tiny dot of cream cheese filling to each.

Do I need to bring ingredients to room temperature?

It helps. Room-temperature eggs, buttermilk, and softened cream cheese blend more easily and create a smoother batter and filling.

How do I get taller domes?

Start at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C).

Also, avoid opening the oven early and don’t overfill the liners.

Can I reduce the sugar?

Yes, you can cut 2–3 tablespoons from the batter without affecting texture much. Keep the cream cheese filling as written for balance.

In Conclusion

These blueberry cream cheese muffins are soft, bright, and satisfying without being heavy. The simple batter, creamy center, and juicy bursts of blueberry make them feel special with very little effort.

Keep a batch on hand for breakfasts, snacks, or sweet gifts. Once you try them, you’ll want to bake them again and again.