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
This blueberry muffin recipe came at the perfect time. We have lots farmers markets with fresh blueberries . I made theses and they were a big hit!! Love the idea of the cream cheese in them 😋!!! The crunch on the top with the light cakey texture of the muffin and surprise of cream cheese inside really sets these apart! It’s blueberry season people !! Take advantage of the wonderful recipe!!
Thank you Thank you!!
Could you please come up with a really yummy Champagne Cake with Italian Buttercream and a Strawberry Buttercream filling on the inside!!!
Please 🙏 🙏 🙏
Thank You for your great videos 📹 and ideas!!
So happy to hear you enjoyed the recipe Chuck! 😀 It’s so great having farmers markets close to where you live, fresh produce at it’s best!
Very good and moist, but a lot sweeter than I normally like my muffins (probably just personal taste). They seemed to me more like a dessert muffin and less like a lunch muffin.
Hi Laura! 🙂 Ahh yes because of the crumble they are more like a dessert style muffin. For a less sweet muffin I would recommend omitting the crumble – will add that to the notes for others to keep in mind as well 😀
Can I use self raising flour instead of all purpose ?
Hi Angela! I haven’t tried that myself but I imagine it would work fine just omit the baking powder 🙂
Tried this yesterday, turned out delicious! I love the crunchy top vs the soft and moist middle, and the bits of cream cheese really complement the flavor. Lemon really adds to the aroma, too! We get a lot of blueberries in the local forests and this is definitely one of my favorite recipes to use them in now 🙂
So happy to hear you enjoyed the recipe Dagon! How wonderful to be living next to forests that have blueberries – that sounds incredible! 😀
Made these with my granddaughter. We watched the video together and she said when she was eating it, nan she was right these are the best blueberry muffins ever. I have to agree! Thank you for the recipe.
Aww this put such a big smile on my face Paula! So happy to hear you and your granddaughter enjoyed the muffins 🙂
To is July 22nd and max your BB muffins and oh my gosh they were delicious
I also substituted the milk for butter milk and my my my❤️
Awesome! So so happy to hear you enjoyed the recipe Carrie 😀
Hello.. Whenever i make muffins or a coffee cake with a streusel or crumb topping after a day the crumb goes soggy… How to avoid it… And how to store these to avoid them crumb going soggy?
Hello Mariyam! Ahh yess this can be a problem if it’s not eaten on the same day and the temperature is very humid. I just keep mine in an airtight container and it stays relatively crunchy but it is very cold here in New Zealand. I have heard that placing uncooked rice in the container that you’re keeping your baked goods in will help the crumble stay crunchy, but also keeping it in the fridge will help 🙂
What to do if we don’t want to use egg?
Hi Nikita! I haven’t tried an egg substitute for this recipe myself so I can’t recommend one just yet sorry, though my first thought would be to try and substitute the egg with yoghurt if you wanted to try that out 🙂
Not a fan of crumbles so will omit that part. We love cream cheese an I can eat it with a spoon all by itself!
No problem Sue! Yes I love cream cheese too! Hope you enjoy the recipe 🙂
Hi,
Can I use half of almond flour & half AP flour for the muffins?
Thanks in advance
Hi there 🙂 I haven’t tried this recipe with almond flour myself so I’m not too sure sorry!