If you thought blueberry muffins couldn’t get any better, you haven’t tried these blueberry cream cheese muffins! They’re soft, full of berries and cream flavor and topped with a sweet crumb topping!

Why you’ll love this recipe:

Blueberry cream cheese muffins are a great afternoon treat, on the go snack and the perfect addition to your brunch spread! There’s nearly nothing worse than a dry, crumbly muffin, so I’ve made sure these muffins are super fluffy and tender- thanks to the milk and sour cream!

Ingredients you’ll need:

For the muffin batter:

Melted butter
Granulated sugar
Milk
Eggs
Sour cream
Vanilla extract
All-purpose flour
Baking powder
Blueberries

For the cream cheese mixture:

Softened cream cheese
Granulated sugar
Egg
Vanilla extract

For the crumb topping:

All-purpose flour
Granulated sugar
Melted butter

As you’ve probably noticed, I love cream cheese, and when I have a chance to incorporate it into my recipes, I’m on it! Not only does it add moisture to these blueberry muffins, but when it’s mixed with sugar, an egg and vanilla extract it leaves a sweet, buttery flavor on the surface on these muffins that tastes almost like cheesecake!

How to make the best blueberry cream cheese muffins:

Prep: Preheat your oven to 375 degrees F and line two muffin tins with cupcake liners. Set aside.
Make the muffin batter: In a large mixing bowl, combine melted butter with granulated sugar, milk, eggs, sour cream, and vanilla extract. Once smooth, sprinkle in all-purpose flour, baking powder and blueberries. Mix to form a batter.
Make the cream cheese mixture: In another bowl, combine softened cream cheese, granulated sugar, an egg, and vanilla extract. Use an electric mixer to work out any lumps if needed.
Make the crumb topping: In another bowl, combine all-purpose flour with granulated sugar and melted butter. The mixture should be clumpy and resemble wet sand.
Assemble and bake: Evenly fill the muffin cups all the way to the surface with batter. Add one tbsp of the cream cheese mixture on top, then sprinkle with crumb topping. Bake for 25 minutes or until the muffins are puffed with lightly golden edges.

Even though it seems like there’s a lot of steps, they’re easy! Not to mention, there’s no mixer or special equipment needed!

My top tips:

Usually I add the blueberries right on top of my dry ingredients when mixing them into the batter. This prevents them from sinking to the bottom of the muffins once baked. If you’d rather toss them in a tbsp of flour before adding to the batter, that works too!
Feel free to use frozen or fresh blueberries in this recipe. I do feel like fresh blueberries tend to be plumper and juicier, but both will work fine here!
Start off by making your muffin batter first, this way the flour has a chance to sit and absorb the liquid which results in a super fluffy muffin. Letting it sit for even just 30 minutes while you make the “cheesecake” mixture and crumb topping will make a big difference in the end result of your muffin texture!
I highly recommend softening your cream cheese before making the “cheesecake” mixture. This makes it much easier to combine into the other ingredients and prevents any lumps from forming!
Don’t be scared to fill your muffin tin cavities all the way to the top, in fact, I recommend it! This ensures you’ll have big, tall muffins. I like using a triggered cookie scoop to fill my muffin cups to ensure each one has the same amount of batter.
This recipe makes roughly 18 standard sized muffins. If you’re using a jumbo muffin tin, it’ll make 12 muffins. For jumbo muffins, you’ll need to increase the bake time by about 10 minutes.

Looking for more muffin recipes? Try these out!

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