Dessert

Blueberry Cream Cheese Muffins Recipe

ByHugo Harnd February 9, 2026February 9, 2026

Introduction

These delicious blueberry cream cheese muffins combine the sweet tang of fresh blueberries with a rich, creamy center. Perfect for breakfast or a snack, they’re moist, flavorful, and easy to make at home.

The image shows a close-up of a single blueberry muffin with three visible layers: the golden-brown crumbly top with a light sugar coating, a middle layer of moist, pale yellow cake embedded with juicy, dark purple blueberries, and a slightly denser bottom layer baked in a white paper muffin liner with ridges, set on a white plate with a silver trim, all against a soft white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
¾ cup granulated sugar, divided
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup sour cream
1 cup fresh blueberries
4 ounces cream cheese, softened

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, ½ cup sugar, baking powder, and salt until combined.
Step 3: In another bowl, beat the softened butter and remaining ¼ cup sugar until creamy. Add eggs one at a time, beating well after each addition, then mix in the sour cream until smooth.
Step 4: Gradually fold the dry ingredients into the wet mixture, being careful not to over-mix.
Step 5: Gently fold in the fresh blueberries. In a small bowl, mix the softened cream cheese with an additional tablespoon of sugar until smooth.
Step 6: Spoon a portion of muffin batter into each cup, add a dollop of the cream cheese filling on top, then cover with more batter to fill the cups.
Step 7: Bake for 20-25 minutes or until golden brown and a toothpick inserted into the muffin comes out clean. Allow to cool slightly before serving.

Tips & Variations

Use frozen blueberries if fresh are not available—do not thaw to prevent color bleeding.
For extra flavor, add a teaspoon of lemon zest to the batter.
Swap sour cream for Greek yogurt for a tangier muffin and a slightly healthier option.
Try swirling the cream cheese filling for a pretty marbled effect inside each muffin.

Storage

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to one week. Reheat gently in the microwave for 15-20 seconds before serving to refresh their softness.

How to Serve

A close-up of a blueberry muffin with a bite taken out showing three main layers: the golden-brown crusty top with small drizzles of white icing, the soft yellow cake inside mixed with juicy dark purple blueberries, and the muffin liner wrapping the bottom with purple and white stripes. The muffin sits on a white ridged plate with two more muffins blurred on a white cake stand in the background, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Be sure it contains xanthan gum or add a binding agent to maintain texture.

How do I prevent the blueberries from sinking?

Coating the blueberries lightly in flour before folding them into the batter helps keep them evenly distributed.

Hugo Harnd