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These tantalizing Blueberry Cream Cheese Muffins are the dreamiest ever! Wait until you devour these moist, tender, ultra blueberry muffins filled with sweetened cream cheese topped with a cinnamon sugar crunch streusel topping!

More cream cheese included? You’ll enjoy these Reese’s Cream Cheese Bars, Blueberry Cream Cheese Crumble Bars, these 3 Yummy Pumpkin Muffins, this Red Velvet Cream Cheese Poke Cake and this Strawberry Cream Cheese Coffee Cake for sure!

Muffins with sweetened cream cheese in the middle always gets our attention and when it involves blueberries, you can always count us in! And of COURSE there’s streusel on top, hello? Streusel rocks!

Not only do these blueberry cheesecake muffins look great, they taste even better!

Why We Love These Blueberry Cheesecake Muffins

These sweet blueberry muffins with cream cheese filling are fairly easy to make.
No mixer needed and simple ingredients for the muffins, cream cheese filling and streusel for preparing and assembling.
These are excellent for breakfast and when you want a pick-me-up snack any time of the day.
So fresh tasting and creamy on the inside and exploding with blueberry flavor in every yummy bite!

Ingredients You Need

Streusel Topping Recipe

granulated sugar
all-purpose flour
cold butter, cubed
ground cinnamon

Sweetened Cream Cheese Filling Recipe

cream cheese, softened
powdered sugar

Blueberry Muffins Recipe

all-purpose flour
granulated sugar
baking powder
salt
vegetable or coconut oil, melted and cooled
egg
milk
fresh blueberries

How to Make Blueberry Cream Cheese Muffins

Preheat oven to 350 degrees F.
Grease 12 muffin tins or line with cupcake liners, set aside

How to Make Streusel Topping

In a small bowl, mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon using a pastry cutter or fork until you have crumbles. Mixture should be sandy with some lumps of butter. Place mixture in fridge while you make the muffins.

How to Make the Sweetened Cream Cheese Filling

In a medium bowl, beat the softened cream cheese and powdered sugar together with a whisk or spoon. Mixture should be creamy and thickened.

Blueberry Muffins

In a large bowl, whisk together 1½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder; set aside.
Add oil, egg and milk to the flour mixture and mix until just barely incorporated.
Fold in blueberries and do not overmix.
To assemble the muffins, fill each muffin tin with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons or use your smallest cookie scooper ).
Place a scoop of the cream cheese mixture into the center of each muffin.
Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle the streusel topping mixture over each of the muffins.
Bake for 25-35 minutes or until tops start browning.
Transfer to a wire rack and let cool completely before serving. Good warm, cold, and or room temperature.

Storing and Freezing Instructions

To Refrigerate – Store blueberry cream cheese muffins in the refrigerator in an airtight container for up to 3-5 days.
To Freeze – Once cooled, place muffins in a freezer safe bag or container and freeze for up to 3 months.

For the home baker looking for a delicious new treat, these blueberry cream cheese muffins offer a perfect combination of sweet and savory and can be made healthy and/or gluten-free!

The combination of fresh blueberries, creamy cream cheese, and a sweet, crunchy topping make these muffins the perfect way to treat friends and family or just give yourself a special snack. Whether served as a breakfast side or an evening snack, blueberry cream cheese muffins will be sure to provide everyone with a delicious and unforgettable treat.

So what are you waiting for – it’s time to get baking!

More Desserts!

Blueberry Cream Cheese Muffins

Kim Lange

These tantalizing Blueberry Cream Cheese Muffins are the dreamiest ever! Wait until you devour these moist, tender, ultra blueberry muffins filled with sweetened cream cheese topped with a cinnamon sugar crunch topping!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Course Breakfast, Dessert

Servings Servings

Calories

Ingredients

Streusel Topping

½ cup granulated sugar use monkfruit sugar for sugar-free option
⅓ cup all-purpose flour use gluten-free flour like Bob's Red Mill Gluten Free flour for gluten free option
¼ cup cold butter cubed
1½ teaspoons ground cinnamon

Sweetened Cream Cheese Filling

4 ounces Sweetened Cream Cheese Filling softened
½ cup powdered sugar use monkfruit powdered sugar for sugar-free option

Blueberry Muffins

1½ cups all-purpose flour use gluten-free flour like Bob's Red Mill Gluten Free flour for gluten free option
⅔ cup granulated sugar use monkfruit sugar for sugar-free option
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable or coconut oil
1 egg
⅓ cup + 2 tablespoons milk
1 ¼ cup fresh blueberries

Instructions

Preheat oven to 350 degrees F.
Grease 12 muffin tins or line with cupcake liners, set aside

Streusel Topping

In a small bowl, mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon using a pastry cutter or fork until you have crumbles. Mixture should be sandy with some lumps of butter. Place mixture in fridge while you make the muffins.

Sweetened Cream Cheese Filling

In a medium bowl, beat the softened cream cheese and powdered sugar together with a whisk or spoon. Mixture should be creamy and thickened.

Blueberry Muffins

In a large bowl, whisk together 1½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder; set aside.
Add oil, egg and milk to the flour mixture and mix until just barely incorporated.
Fold in blueberries and do not overmix.
To assemble the muffins, fill each muffin tin with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons or use your smallest cookie scooper ).
Place a scoop of the cream cheese mixture into the center of each muffin.
Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle the streusel topping mixture over each of the muffins.
Bake for 25-35 minutes or until tops start browning.
Transfer to a wire rack and let cool completely before serving. Good warm, cold, and or room temperature.

Notes

Want More Filling? If you want more cream cheese filling, use 6 ounces of cream cheese and 3/4 cup of powdered sugar.

Healthier Options:

For sugar-free option: Use Lakanto Monkfruit Sugar as a replacement for granulated sugar.

For gluten-free option: You an substitute gluten-free flour like Bob's Red Mill Gluten Free Flour to make these gluten-free.

Keyword blueberry, cream cheese, filling, muffins

Tried This Recipe?Let us know how it was by commenting below!

Recipe slightly modified from Best Blueberry Crumble Muffins

Blueberry Cream Cheese Muffins

Why We Love These Blueberry Cheesecake Muffins