Blueberry Cream Cheese Muffins with Streusel Crumb Topping are moist and flavorful breakfast muffins, loaded with juicy blueberries and cream cheese filling. These muffins burst with berries in every single bite and make an irresistible flavor combo with a smooth and creamy filling and crunchy topping. Cream cheese muffins are a delicious twist on my Blueberry Muffins with Streusel Crumb Topping.
Blueberry Cream Cheese Muffins
This simple and easy recipe is an upgraded version of my to-go blueberry muffins. After the first one, I shared Lemon Blueberry Muffins and Blueberry Cobbler Muffins. As you already knew I am a huge fan of the blueberry and cream cheese combo. If you are too, you can check my Blueberry Crumble Cheesecake Pie, Blueberry Cream Cheese Coffee Cake, Blueberry Cheesecake Crumb Cake…
I love good homemade bakery-style muffins, but lately, I like to add cream cheese filling to my muffins. I did it with the Strawberry muffins recipe and Lemon Cream Cheese Muffins, too.
How to Make Blueberry Cream Cheese Muffins?
Making homemade muffins is super simple, even if you are not an experienced baker.
With just a few basic ingredients and fresh blueberries, in only half an hour you will have an outrageous breakfast to start your day.
Start with crumb topping. Whisk flour, brown sugar, and melted butter until all crumbs are evenly moistened, and make coarse crumbs.
Next prepare a cream cheese mixture. Beat cream cheese with sugar, vanilla, and corn-starch. To make the muffin batter you don’t even need to use a mixer. Just whisk flour, salt, and baking powder.
Using a whisk, beat an egg, sugar, oil, vanilla, and Greek yogurt. And don’t worry about the Greek yogurt. Many people asked how can replace yogurt in a recipe because they don’t like it. I always use yogurt in my muffin recipes because it makes the muffins super moist, but you can’t even taste it when the muffins are done.
When you whisk wet ingredients, next add dry ingredients and whisk to combine. Finally, fold in blueberries and divide the mixture in paper liners. Add cream cheese mixture, more blueberries, and crumb topping. Bake for about 22 minutes, or until the tops are golden brown. Let them cool and enjoy.
If you like this recipes you may also like next muffin recipes:
Blueberry Cream Cheese Muffins
Prep Time: 20 minutes- Cook Time: 25 minutes
- Total Time: 45 minutes
Yield: 9 1x
Category: breakfast/desserts
Method: bake
Cuisine: American
Print Recipe
Pin Recipe
Description
Blueberry Cream Cheese Muffins with Streusel Crumb Topping are moist and flavorful breakfast muffins, loaded with juicy blueberries and cream cheese filling.
Ingredients
Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter-melted
Blueberry Muffins:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla
- ½ cup Greek yogurt
- 1 ½ cup fresh blueberries (half goes in batter and half for topping)
- 1 Tablespoon flour to toss the blueberries
Cream Cheese Filling:
- 6 oz. cream cheese-room temperature
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon corn starch
Glaze:
- ¾ cup powdered sugar
- 1 ½ –2 ½ teaspoons milk or creme
Instructions
- Preheat the oven to 425 F, line cupcake pan with paper liners ad set aside. This recipe makes 9-10 muffins.
- Divide blueberries in half. Toss ¾ cup of blueberries with 1 Tablespoon flour. Reserve remaining ¾ cup of blueberries for topping. Set them aside.
- To make the crumb topping, stir together flour, sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
- To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
- In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract.
- Add dry ingredients into wet ingredients and mix everything together by hand.
- Finally, using a rubber spatula, fold in blueberries (3/4 cup blueberries tossed with 1 Tablespoon flour). Reserve ¾ cup blueberries for topping.
- To make the cream cheese filling, mix softened cream cheese, sugar, corn starch, and vanilla just to combine.
- To assemble the muffins, add about 1 ½ Tablespoon of muffin mixture to each cup. Using a spoon spread the mixture up the side of paper liners to make the small dent in the center. Drop 1 not quite a full Tablespoon of cream cheese mixture in the center of each muffin. filling each cup about 2/3 to ¾ full.
- Add a few blueberries on top, then generously top each muffin with streusel crumbs. Add a few more blueberries on top and gently press the crumbs to stick to the muffin batter.
- Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
- Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
- Meanwhile, prepare the glaze. Stir powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until desired consistency has reached. Drizzle over muffins and serve.
71 comments
I will print these recipes. They look quite delicious!
Made this recipe yesterday and love ❤️ it, my daughter ❤️ it as well…thanks a bunch..
Thank you, Ray!
My cousin sent me this recipe via Facebook. I’m a home Baker and I like making things for my family and friends. I’ve never tried anything like this because I usually just make cakes, cookies and cupcakes. However this recipe looks so delicious. As I am waiting for them to be done in the oven I am leaving this comment.. The recipe is not hard to make but it is a little time-consuming since it’s my first time doing these. They absolutely smell delicious. Can’t wait for them to be done. Thank you for the nice recipe. I look forward to finding more recipes from you.
Thanks Donna.
Made these last night with my son and niece. We went with Gluten-free flour because of her allergies and they were delicious! No one could even tell they were GF they were so rich and heavenly. And easy to make. Will definitely make them again!!
These were AMAZING. I used a bit more blueberries than the recipe called for and I was able to get a full dozen muffins. I also used a cinnamon flavored Skyr instead of the Greek yogurt (what I had on hand). I didn’t really taste any cinnamon coming through or the “tang” from the Skyr, so maybe the addition of a flavored yogurt (vanilla or blueberry) may work? My batter was quite thick and sticky- Could this be the reason why they didn’t rise like yours? All in all these will be made again- thank you so much for the recipe!
My Grandma loves them! Great Recipe 🧓❤️💜
These are AMAZING!! The whole crew, including the picky one, loved them! I will definitely make them again.. and again!
Can you tell me how many calories? I just made these, 6 large muffins instead of the smaller ones, and I need to know how many miles I’m going to have to run after I eat one! 😆
How long did you bake the 6 large ones for
They look delicious. Is it OK if I use frozen blueberries?
Absolutely delicious! And they even looked like the picture! Thank you!
Thank you so much for your receipes! 😊
But i do have one question: how much Gramm (german) is one cup? Thanks a lot 😊
Hi! I am interested in making these muffins. I am unable to find nutritional information. Calories, carbs, etc. Thanks
Has anyone frozen these muffins?
I want to make them a few days in advance and freeze them but I worry about the texture changing too much. What’s the thoughts on this?
I’m not a big fan of crumb topping. Would it be okay to reserve some batter to cover the cream cheese?
Hi Michelle, you can do that. Happy baking.
I tried doing this and it made a huge mess in my oven! The batter and cream cheese spilled out everywhere. Wouldn’t remember.
I tried doing this and it made a huge mess in my oven! The batter and cream cheese spilled out everywhere. Wouldn’t recommend.
Fantastic muffins, moist, tasty, and the best muffins I’ve eaten in years. The only opportunity I had was it’s very time consuming making them. But they’re definitely worth the time and trouble. Just make a double batch because they will go quickly.
I can’t wait to try this recipe! Can I use frozen berries instead of fresh?
They look so good , can we use frozen blueberry?
I just made these, and they’re absolutely AMAZING! I’m obsessed with these muffins. How do you recommend storing these muffins? Having a cream cheese filling and all
Made 12 of these yesterday. I just looked in the pantry and there’s 2 left, they are that delicious. Next time I’m tripling the recipe so they last more than 24 hours.
Can these be made with almond flour and stevia? They look amazing!
I just made these n it was sooo nice n for sharing this recipe…
These are fantastic! I made them with Cup 4 Cup gluten-free all purpose flour. They are probably a little denser than regular flour, but for any of your followers with celiac disease or those who choose to omit gluten from their diet, these are fabulous. I have celiac disease and I will definitely try more of your recipes with gluten free flour.
I just made these n it was sooo nice n thanks for sharing this recipe…
How would you store these? Thanks
You can keep them a day on a counter, then store in the fridge
These took a lot of work and I was worried they might not work without batter over the top of the cream cheese, but they did! They are good. They tasted slightly too salty to me, so next time I will skip the salt in the streusel.
Hi. What size of muffin tray to use? Thanks
Think I could substitute yogurt for sour cream without affecting consistency of batter or flavor??
That’s what I did! They came out great!
HI 🙂 These look delicious. I have a quick question… I am allergic to cornstarch. What do you recommend using instead? Tapioca starch, or something else?
First, wow. I have never needed so many bowls for a batch of muffins. Haha. I did get 2 full tablespoons of the batter in each muffin cup for a total of 12 muffins. They turned out beautifully!
Can frozen blueberries be used?
Yes, you can use them, do not thaw first. It might need a few more minutes of baking time.
I’m making these, in the oven now, to take on a road trip to visit family. How long will they hold up if kept refrigerated?
I have been making all of your muffins and I just pulled these out of the oven. I may try the cinnamon strudel on the next batch from the carrot cake muffin recipe because I don’t like how brown the tops get with the brown sugar. I also added about a lemons worth of zest to the batter. Yummo
Ive made cupcakes in my time but these are unbelievably exquisite. The soft sweet cream cheese middle with the delicious crunch of crumble and then a pop of blueberry. OMG there goes bikini season…👏👏 bravo
I made these this morning, Oh, My, are these the best! I actually forgot the glaze, This is a keeper recipe, I am definitely making these again.
These are just like the bakery muffins, I can’t wait to try the rest of the muffins. Thank you so much for sharing.
5 stars
Hi, Can I make this recipe with chocolate chips instead of blueberries?
Thanks!
Could I omit the egg and sugar, or substitute with flax egg or applesauce and stevia?
I made these last night- easy to make. Can’t wait to try them, However, my crumb topping is not light like the picture. I used brown sugar as the recipe stated and mine is very brown. Not over cooked, just brown. If I want a lighter crumb should I have used regular sugar?
Light brown sugar not the dark one it does make the difference right there
Wow, what a beauty. I’ve always liked eating cheese product. So this is automatically what I’ll trying this weekend. Thanks for sharing the detailed recipes and instructions.
Hello, I would like you to know that these muffins are absolutely out of this world! I make them with gluten free flour since I am celiac and you can’t even tell the difference! My family and friends love them and I just wanted to thank you for the most beautiful recipe! AMAZING!!!!
Thanks Barbara!
Made blueberry cheesecake muffin in the past but can’t find the recipe so tried this one with the yogurt and it was not right. The yogurt mix did not taste right. I first tasted cheesecake muffin at Starbucks but when I moved I was surprised the local Starbucks do not sell them 🙁 so decided to make them myself. Those I made without yogurt tasted closely to Starbuck’s and the cheesecake was yummy. Disappointed on this one. Took a bit of time to get a disappointing result. At least I know I don’t like yogurt in my cheesecake muffin…….
“Those muffins look decadent” – was the comment I heard from my son. And, yes, they are. I followed this easy recipe and these muffins are out of these world. I am going to make these again without the blueberries and maybe add some nuts and see how it goes. My husband misses pastries with cheesecake and these were a hit with him.
Thanks so much Dora!
what can i use instead of yogurt?
You can use sour cream.
When substituting sour cream instead of yogurt, is it about the same measurements?
Yes, it is.
Happy baking Kimberly!
What to use instead of cornstarch? And can you tell me how to make this in a loaf pan instead? Ty
Best blueberry muffins ever! I didn’t have greek yogurt so I substituted with Avocado mayo, thats all I had and they turned out amazingly moist. The cream cheese in the middle is ridiculously good! Thanks so much for this recipe!
How do you recommend storing these? Counter for up to 5 days? Fridge? Do they freeze well?
Excellent recipe, but be careful not to add to many blueberries on top of your batter in your muffin cups. It will make to much moisture in your muffin, and will therefore not come out of your muffin cups very easily. Other than that, I will be making these muffins again.
The cream cheese in the middle did not go well, it melted into the dough 😭 maybe it was my cream cheese? Nevertheless the recipe is tasty and amazing!
So you preheat the oven at 425, put the muffins in and immediately drop the temperature to 350? Is that correct?
Hi Jill!
Yes, it is correct.
Could I substitute cottage cheese for the yogurt ?
I tried many recipes for muffins before but this is a game changer. They came out perfect: both look & taste. Thank you for sharing the recipes. 🫶
Can I use sour cream instead of greek yogurt?
I’m obsessed with these muffins!!! They are so delicious! My only suggestion would be to make less streusel topping. It overwhelms the muffins with some left over. Thank you for an amazing recipe!!
We made these last week and they were so good we are making them again today!
Amazing!
We had 1 at frank’s in Zeeland Last week, so I decided To make 1! Great great great recipe will definitely be giving these out for treats to friends!
These are amazing!! I have made them multiple times. Can I make this as a bar in a 9 x 9 pan?