Go Back
–+ servings
Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins

Bakery-style Blueberry Cream Cheese Muffins with cheesecake center, tall domes, and crumb topping. Moist, freezer-friendly, berry-loaded breakfast bliss.
No ratings yet
Print Pin
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bakery style muffins, blueberry muffins, cream cheese muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 muffins

Equipment

  • 12-cup muffin pan
  • Paper muffin liners
  • Mixing bowls
  • Electric hand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg yolk

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1 pinch salt

Muffin Batter

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1 Tbsp all-purpose flour, for tossing berries

Instructions

  • Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners and set aside.
  • Make the filling: In a medium bowl, beat cream cheese, sugar, vanilla, and egg yolk with a hand mixer until completely smooth. Refrigerate while you prep the batter.
  • Make the crumb: In a small bowl, stir together flour, sugar, cinnamon, and a pinch of salt. Pour in melted butter and mix with a fork until clumps form. Chill to firm up.
  • Prepare berries: Toss blueberries with 1 tablespoon flour to lightly coat; set aside.
  • Dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
  • Wet ingredients: In another bowl, whisk oil, milk, sour cream, eggs, and vanilla until smooth.
  • Combine: Pour wet ingredients into the dry. Stir gently just until no dry pockets remain (the batter will be thick). Fold in the floured blueberries.
  • Assemble: Spoon a heaping tablespoon of batter into each lined cup. Add about 1 tablespoon of cream cheese filling to the center of each, then cover with the remaining batter, dividing evenly. Sprinkle the crumb topping over each muffin.
  • Bake 18–22 minutes, until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese pocket) comes out clean or with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool until just warm or room temperature before serving.

Notes

For tall domes, fill cups nearly to the top and avoid overmixing the batter. If using frozen blueberries, add them straight from the freezer. Store cooled muffins in an airtight container in the refrigerator for up to 4 days; rewarm briefly before serving. Muffins freeze well (up to 2 months); thaw overnight in the fridge.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!