Blueberry Cream Cheese Muffins
“Fluffy blueberry cream cheese muffins full of over 1/2 lb of fresh blueberries !”
Watch me make these blueberry cream cheese muffins from start to finish!
Gosh, I freakin LOVE Spring! With all of this fresh produce jumping off I just want to make EVERYTHING!!! I got a HUGE box of blueberries the other day and I’ve been having a blast playing around with all of these blueberry recipes! OMG have you ever had blueberry butter? So good!! I’ll get around to posting it here soon because it is definitely a lift your skirt recipe.
Today I’ve got these delicious blueberry cream cheese muffins for ya! Blaze up that coffee pot because these muffins are the perfect companion! I always turn to breakfast muffins when I need a quick item to take to a breakfast or brunch. They are so easy to make and are generally a crowd pleaser when made right!
Nothing worst than a dry crumbly muffin know whatum sayin’? These blueberry cream cheese muffins bake up so fluffy, moist and tender! Thank you buttermilk! It’s so hard to stop at one when they are piping hot & fresh from the oven. They are so light it almost feels like they don’t have a calorie in the world! If only that were true. *sigh* Darn you cream cheese for being so good and so naughty at the same time!
But honey let me tell ya, anytime you decide to put cream cheese directly into a muffin batter…only good things can happen! PERIOD! The cream cheese gives these blueberry muffins an AMAZING texture! Geez just typing up this post is making me want to make my third batch and think I’ll do just that! Only this time I’m gonna add in some fresh strawberries as well!
Happy muffin eating!
Get the Recipe: Blueberry Cream Cheese Muffins
Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 4 oz. cream cheese, room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 -1 teaspoon lemon zest, optional but yum
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup blueberries, plus more for pressing onto tops
Instructions
- Preheat oven to 375 F.
- Place cupcake liners into the cupcake tray. Set aside.
- In a large bowl, combine vegetable oil, sugar, and cream cheese.
- Mix in egg, vanilla extract, and lemon zest.
- In a separate bowl sift together flour, baking powder, and salt.
- Combine dry ingredients in the wet alternating with the buttermilk.
- Carefully fold in blueberries.
- Pour batter into prepared muffin tin.
- Press a few blueberries into the top of the batter
- Bake for 15-20 minutes.
- Remove from oven and let cool in pan until pan is warm.
- Remove muffins and place on a cooling rack to finish cooling.
- Serve warm.
Video
Adapted from family recipe and Taste of Home
Ok, I made these wrong. I didn’t realize I was out of flour, I’m never out of flour lol. I was too far in the process to give up. I used cake flour, which would have been divine had I known all purpose flour and cake flour are not an equal exchange. After they were in the oven(I was leary because my batter didn’t look like yours in the video) I looked it up and found out I should have added an additional three tablespoons of the cake flour. I’m just letting people know Incase they didn’t know that. So, my texture is off for sure, but the flavor is incredible. I can’t wait to make them again correctly!
Oh…My…Goodness. This has to be THE BEST recipe for blueberry muffins I’ve ever made. They were so soft and moist, even after day 2. I can’t wait to share these with friends.
Everything I have tried off this website has been super delicious and these muffins are no exception. Really tender crumb, lightly sweet and melt in your mouth. I have even made half batches and they came out right. I have used frozen blueberries but I’m thinking these would be really good with fresh strawberries, peaches, mangoes or even soft dates. Thank you, Monique girl!
I love this recipe!! I made them one morning for a meeting at my house and I only had one left!!!! Delicious
Love these muffins! They were delicious and moist. I had to Adjust the cooking time to 30-35 minutes. Because my kids don’t like whole blueberries, I cooked the blueberries with a tablespoons of sugar, mashed them up and swirled them into the batter. They Turned out perfectly and were a big hit with the family! Thank you!
Love this recipe and everything else I have tried on your site. For the last 2 years I have went from eating out to making thanksgiving dinners all because of you. My family and I thank you sooo much!
This makes me so happy! So glad you are enjoying the site!
Made these for my kids and I this morning and we loved them. I used the leftover buttermilk to make blueberry pancakes. The muffins took a minute or two over 20 minutes in my oven to cook through and they came out looking beautiful.
Hi Monique,
Can frozen blueberries be used instead?
I have made these multiple times with frozen blueberries when blueberries weren’t in season. They turn out perfect! Frozen blueberries have a more reliable quality anyway. Just make sure you thaw them before using. Most frozen blueberries come in a liquid so if that is the case for you make sure you drain out the liquid before using. I know I’m late but I hope this helps anyway. 10/10 would recommend this recipe.
These muffins were so delicious! I substituted and used cake flour. I went be the exact recipe and used frozen strawberries. I will be making these plenty times more! Thanks!
How do these taste the next day? I’m thinking of making these for Easter brunch.
Hi can i use canned blueberries?
I can’t wait to try these. I will let you know how it comes out once I cook it. I usually cook cornbread Muffin’s but I use jiffy. Your recipe looks simple and declious. I can’t wait to try it. I have my cornbread Muffin’s down pack . I can’t wait to try these blueberries muffin. I never thought add cream cheese. Also I can’t wait try your Cornish hens recipe I found your blog when I was looking for recipe for Cornish hen.
I just made these, only I used mixed berries. Sooo delicious, moist & fluffy! They smell amazing too! I paired them with a cold glass of milk for a perfect breakfast. They’re so easy to make, too! Glad I found this recipe, thanks for sharing!
I picked fresh blueberries can’t wait to use them today in these muffins!!!!
These were divine!!
I’m finally leaving comments after so many Diva recipes have been made in my kitchen. These muffins were delicious. Light and flavorful. I did not have any lemons for zest but I did have some pure lemon extract and I added a few drops. I really liked the way the muffins were crunchy on the top. I can see myself making these without the blueberries and enjoying them thanks to the cream cheese goodness. Thanks for the recipe.
Made these for my boys and brought some to work and they loved them said that they were awesome!
Monique!!!!! This was awesome! I made them for dessert and paired it with vanilla blueberry crumb gelato by talenti. Incredible!!!! This recipe was amazing thanks so much!
Hi I love you recipes I already try five of them and I am planning to try all of them thanks for sharing your recipes with us.
I am looking for a good quality sets of mixing bowls with all the different sizing do you have any in mind thanks for your help.
Made these this morning. These are very good, love the taste of the cream cheese. Thanks for sharing!