These better than bakery blueberry cream cheese muffins are literally the best you’re going to ever have! They’re packed with blueberry flavour, have a crunchy streusel (crumble) topping, and you also have the option (which I highly recommend) of adding dollops of cream cheese throughout the muffins – YUM!
Honestly, if I ever open a bakery, these will be on the menu!
How to make blueberry cream cheese muffins
These blueberry muffins are super easy to make and come together really quickly!
Begin by preheating your oven to 170 °C (340°F) with the fan on (see note 2 on recipe card below if you don’t have a fan function) and line a 12 hole muffin/cupcake tray with liners. Set aside for now.
Streusel (Crumble) Topping
For the topping, combine sugar, flour and cinnamon in a bowl and mix until well combined.
Add in melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 1 on recipe card below if it doesn’t). Set aside for now.
Blueberry Muffin Batter
In a bowl sift together your flour, baking powder and salt. Using a whisk mix until well combined. Set aside for now.
In a large bowl add in the sugar, egg, melted butter, vegetable oil, milk, vanilla, lemon zest and lemon juice. Using a whisk, mix until well combined.
Add the dry ingredients into the wet ingredients, and using a spatula, fold until just combined. Do not overmix.
Add in the blueberries and fold until just combined. Remember not to let the blueberries thaw if using frozen blueberries.
OPTIONAL: If using cream cheese (which I highly recommend!) then using a fork, mash the cream cheese to make it smooth and easy to scoop (see note 3 on recipe card below).
ASSEMBLY:
– Place a tablespoon of the muffin batter into each liner, ensuring there are blueberries in each scoop.
– Then place half a teaspoon of cream cheese on one side of each of the liners (either the left or right).
– Then place another tablespoon of the muffin batter into each liner, again ensuring there are blueberries in each scoop. If you have any left over muffin batter, evenly distribute it across the liners.
– Then place another half teaspoon of cream cheese on the opposite side of the cream cheese you placed earlier (for example, if you placed the first dollop of cream cheese on the left, then place this next dollop on the right). This will just ensure that the cream cheese is distributed throughout the muffin and you get a little bit in each bite.
– Then finish off by placing a generous amount of the crumble topping on the top of each muffin, pushing down gently so it sticks to the top of the muffin. Make sure you use up all the crumble because it’s one of the best parts! 🙂
Bake for 28 minutes, or until a toothpick comes out with a few moist crumbs. If using fresh blueberries, then check the muffins at 25 minutes, and then bake further if needed.
Allow the muffins to cool in the tray for 20 minutes before placing onto a wire rack to completely cool. Enjoy!
Moist Blueberry Cream Cheese Muffins
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Streusel (Crumble) Topping
- ½ cup (100 g) white granulated sugar
- ½ cup (65 g) all purpose flour
- ½ tsp ground cinnamon
- 4 tbsp (56 g) melted butter - unsalted
Blueberry Muffin Batter
- 1½ cups (190 g) all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (150 g) white granulated sugar
- 1 large egg - room temperature
- ¼ cup (45 g) melted butter - unsalted
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- ½ cup (120 g) milk - room temperature
- 2 tsp vanilla essence/extract
- 2 tsp lemon zest
- 2 tsp lemon juice
- 1 cup (150 g) blueberries - fresh or frozen (do not thaw if using frozen blueberries)
- 1 cup (125 g) cream cheese - OPTIONAL, room temp
Instructions
- Preheat oven to 170 °C (340°F) with the fan on (see note 2 if you don't have a fan function) and line a 12 hole muffin/cupcake tray with liners. Set aside for now.
Streusel Topping (see note 4)
- Combine sugar, flour and cinnamon in a bowl and mix until well combined.
- Add in melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 1 if it doesn't). Set aside for now.
Blueberry Muffin Batter
- In a bowl sift together your flour, baking powder and salt. Using a whisk mix until well combined. Set aside for now.
- In a large bowl add in the sugar, egg, melted butter, vegetable oil, milk, vanilla, lemon zest and lemon juice. Using a whisk, mix until well combined.
- Add the dry ingredients into the wet ingredients, and using a spatula, fold until just combined. Do not overmix.
- Add in the blueberries and fold until just combined. Remember not to let the blueberries thaw if using frozen blueberries.
- OPTIONAL: If using cream cheese (which I highly recommend!) then using a fork, mash the cream cheese to make it smooth and easy to scoop (see note 3).
- ASSEMBLY: - Place a tablespoon of the muffin batter into each liner, ensuring there are blueberries in each scoop. - Then place half a teaspoon of cream cheese on one side of each of the liners (either the left or right). - Then place another tablespoon of the muffin batter into each liner, again ensuring there are blueberries in each scoop. If you have any left over muffin batter, evenly distribute it across the liners. - Then place another half teaspoon of cream cheese on the opposite side of the cream cheese you placed earlier (for example, if you placed the first dollop of cream cheese on the left, then place this next dollop on the right). This will just ensure that the cream cheese is distributed throughout the muffin and you get a little bit in each bite. - Then finish off by placing a generous amount of the crumble topping on the top of each muffin, pushing down gently so it sticks to the top of the muffin. Make sure you use up all the crumble because it's one of the best parts! 🙂
- Bake for 28 minutes, or until a toothpick comes out with a few moist crumbs. If using fresh blueberries, then check the muffins at 25 minutes, and then bake further if needed.
- Allow the muffins to cool in the tray for 20 minutes before placing onto a wire rack to completely cool. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
65 Comments
Hi MK! I made these muffins last night and they were delicious. I was wondering if it’s possible to substitute milk with buttermilk in this recipe. Thank you!
Hi Helen! So glad to hear you loved the muffins 😀
I haven’t tried buttermilk in this recipe myself but I think it’ll work well as a milk substitute for this recipe 🙂
Thank you, I’m learning to bake 😁 this is my first time baking cupcakes -muffins.
The batter was awesome. I really liked how you explained all the stages and what different ingredients do – science. I learnt so much more seeing your video.
I’m slow with the cell phone so will write the recipe down. It will be my go to and swap out like you mentioned.
I took photos. However I don’t know where to upload them.
Thank you for your kindness too. You shine 🙏
Thank you so much for the wonderful feedback Samantha 😀
So glad you found all the extra tips helpful and learnt something new – that makes me so happy!
Ahh yes I’ll have to figure out how to allow photos to be uploaded in the comments section! Would be so nice to see photos 🙂
Thank you again for the love and support Samantha 🙂
What can I use instead of any type of oil
Heya! 🙂
Oil helps to make for a super moist muffin, but you can substitute it with melted unsalted butter if you prefer – the texture will just be a little different but they’ll still taste amazing 🙂
Hope you enjoy the recipe!
Hi Maryam,
I followed the recipe exactly and it turned out super good! You are one amazing baker!!! It was all you said it was, moist, soft and the crumble at the top was sooooo gd. Thank you, thank you, thank you !!!
Can you pls do a blueberry pie/tart recipe next time. There are lots of recipes out there but I have come to trust your recipes so much now.
Aww yay! Im so glad they turned out awesome Sue and I am honored that you have such trust in my recipes 😀
Blueberries are out of season here in NZ at the moment, but will certainly pop a blueberry pie/tart on my to do list for when blueberries are back in season 🙂
AMAZING! I made these this morning FANTASTIC. This recipe has replaced my tried and true muffin recipe I’ve been using for 30 years. I picked some of my fresh blueberries for this recipe and it turned out fantastic. Thank you, I love and enjoy trying your recipes.
Yay! So so happy you loved the blueberry muffins Lorie 😀 really appreciate the feedback 🙂
I’ve tried this and they turned up so well!! Moist and so yummy! Five star recipe indeed!
Awesome! So happy to hear you loved the recipe Hani 😀
Made this today and my son loves it. 🙂 i love it too especially the addition of lemon zest! It gives balance and refreshing taste. The strussel gives a nice crunch in every bite. The muffin is also moist.
Thank you for your wonderful recipe. You are heaven sent because i have been looking for recipes using convection oven and your recipes are perfect for me.
Looking forward for more of your recipes. 🙂
Awesome! So so happy to hear you and your son loved the muffins Ana :D. Glad to hear you’re finding the cooking instructions with the convection oven helpful too! I have recently changed my recipes to reflect the temperatures required for a conventional oven, however there will always be a note instructing you on how to change the temperature if using a convection oven :). In short, when using a convection oven you want to reduce the conventional oven temp by about 20 degrees C. Hope that helps 😀
Can I make these with a frozen mixed berry and blueberries?
Hi Barry! That should be fine, just be sure not to let the frozen berries thaw, and it’s likely that the muffins will need a little extra baking but just keep an eye on them to make sure they don’t overbake 🙂
Made these last night and was very good! I did skip the cream cheese but used the streusel topping! Maybe a little too much lemon flavor so next time I will either half the lemon zest or may omit the zest and just keep the lemon juice. Overall a great recipe, thank you!
Thanks so much for the feedback Tina! So happy to hear you loved the muffins 😀
Hi MK, I love your recipes. I made these, very delicious indeed. Locmve the “surprise ” cream cheese when you bite in to the muffin.
Thanks again.
Thank you so much Mamate! So happy you’re loving the recipes and yes the surprise of the cream cheese is one of my fav parts of these muffins 😀 so happy you loved it too 🙂
Can canned blueberries be used? Fresh or frozen blueberries are expensive here
Hi Nancy! 🙂 I haven’t tried using canned blueberries myself, but I think if you drain all the liquid out and only use the berries then it should work fine! Would love to hear how it goes if you decide to try it out 🙂
Hi Maryam,
I’m a big fan of your recipes! Is there a way to adapt this recipe to create a lemon muffin? Otherwise, I would love to see a lemon muffin recipe from you!
Hi Arjen! So happy to hear you’re loving the recipes 😀 I haven’t tried adapting this recipe to a lemon muffin before, and it may take a little recipe testing as the blueberries add moisture to the muffin, so you may need to add additional moisture for lemon cupcakes to make up for the lack of blueberries 🙂 I do have a lemon cupcake recipe though if you wanted to check that out! Here is the link: https://cakesbymk.com/recipe/soft-lemon-cupcakes/
Will keep a lemon muffin recipe in mind for future recipes 😀