Blueberry Cream Cheese Muffins


I have always loved muffins and if I'm at a local bakery and see some freshly baked ones in the window, it's nearly impossible for me to resist. That being said, I sometimes steer clear of certain kinds in fear that they will be too dry or dense. That is how I came to the conclusion that we all need these cream cheese blueberry muffins in our lives. They're moist with that hint of the cream cheese flavor throughout, fluffy and light, and packed with blueberries which give any muffin that necessary pop of freshness and flavor amidst the cakey center. The blueberries do just that in these muffins, also pairing perfectly with the subtle cream cheese flavor. Sprinkle that sparkling sugar on top and you're in business.

Grab all the blueberries!

As always, the fresher the blueberries you can find, the better! I opted to use some fairly large sized berries but if you want to use some smaller berries for these muffins that works too. When folding your blueberries into the batter, make sure to fold gently, ensuring not to squish any of the blueberries in the process.

Now for the secret ingredient...

The cream cheese in these muffins are what separate them from the crowd! It helps to make them creamier, fluffier, and adds that extra hint of flavor, which if you're anything like me, you love when it comes to cream cheese. While baking, the blueberries should pop, giving them that extra sweet, baked blueberry flavor.

Go heavy on that sparkling sugar because in my opinion that's what makes muffin tops so delicious, and let's be honest so much tastier than the rest of the muffin- it's truly just the best part. Whip these up for a weekend brunch or just because! Grab a glass of OJ or a hot cup of coffee and you're set to start enjoying these delectable cream cheese blueberry muffins.

Blueberry Cream Cheese Muffins

Creamy, fluffy blueberry cream cheese muffins packed with berries. Don't forget to sprinkle a hefty serving of that sugar on top and you'll be good to go!



Servings: 24 muffins


  • 2 eggs
  • 1 stick unsalted butter melted
  • ½ cup plus 4 tbsp heavy cream
  • 8 ounces cream cheese
  • 1 tsp vanilla extract
  • 4 tsp lemon juice
  • 6 tbsp sour cream
  • 2 cups flour
  • ⅔ cup granulated sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 ½ cups blueberries fresh
  • sparkling sugar for topping

Crumb Topping

  • ½ cup flour
  • 4 tbsp light brown sugar
  • 2 tbsp granulated sugar
  • 2 tbsp butter chilled


1. Preheat oven to 375 degrees and line cupcake tin with cupcake liners.

2. In a medium sized mixing bowl beat eggs. Then add butter, heavy cream, cream cheese, vanilla extract, lemon juice, and sour cream. Stir to combine.

3. In a separate bowl, combine flour, sugar, salt, baking soda, baking powder, and add to wet ingredients.

4. Fold in blueberries. Add batter to cupcake liners.

5. In a small bowl, combine ingredients for crumb topping and sprinkle topping on top of batter in cupcake liners. Sprinkle on sparkling sugar.

6. Bake for 25-30 minutes. Let cool and then sprinkle on additional sparkling sugar if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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