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
Hello!
Im super excited to try this out. I was wondering if I am able to omit the lemon zest and lemon juice? And I just have avacado oil and olive oil on hand, would you happen to know if that would change it drastically? Thanks!
Hi Ruby! 🙂 You can leave the lemon out if you prefer, though this will slightly affect the texture and taste of the muffins. I would recommend using a neutral flavored oil if possible, so out of the two avocado oil may work better as it tends to have a more neutral flavor than olive oil 🙂 enjoy!
I just made these muffins and everybody loved it. It is such an amazing recipe, i highly recommend. Also, i have tried your other recipes and i love them all. Thanks for sharing your knowledge with us.
Awesome! So happy to hear you loved them Ezgi and that you’re enjoying the recipes overall 😀
I didn’t have cream cheese so made these without and they are still the best recipe I’ve tried (and I have tried a LOT of blueberry muffin recipes). These are amazing. My quest for my go-to recipe might be over. 😭🥳🎉
Thank you!
Yay! So happy to hear you loved them Katie 🙂
Just made this with frozen raspberries. It turned out so fluffy, moist and delicious! Best muffins I’ve made. Everything we have baked from your website have been amazing! Thank you for sharing!
So so happy to hear you loved it Sylvia and that you’re enjoying my other recipes too! Really appreciate the feedback 😀
These were absolutely amazing! So flavorful and moist. Thanks for another’s great recipe.
Awesome! So happy you enjoyed them Jen 🙂
Hello, dear maryam can i replace the blueberries with raspberry instead!
Hello Sakeena! Yes I imagine that should work just fine 🙂
Hi Maryam, I love your blog, thank you for sharing great recipes.
I would love to make these muffins. Can you please let me know –
1. for how long can we keep these cupcakes and how to store them?
2. can these be made ahead and frozen?
Thank you.
Hi Anitha! So happy to hear you’re enjoying the recipes 😀 to answer your questions – firstly you can keep the muffins at room temp for about a day then it will need to be placed in an airtight container in the fridge (if you’re using the cream cheese). Secondly, I haven’t tried freezing them myself so I’m not too sure sorry, but if you use cream cheese in the muffins then I’m not sure if it’ll thaw well as cream cheese can become grainy and liquidy after it’s been frozen. Hope that helps! 🙂
Thank you for your response 🙂
Awesome. Honestly didn’t expect the muffins to turn out so so yummy. I’ve been looking for easy blueberry muffins recipes and this was amazingly delicious and exploding with all the wonderful flavours. Thank you so much! 😋😋
Awesome! So happy to hear you enjoyed the recipe May! 😀
Great recipe, lovely moist lemony muffin with a killer crumble topping… you MUST try this recipe !!
So so happy to hear you enjoyed the muffins Jeremy! 😀
Maryam, these muffins were incredible. I am not normally a muffin fan. They have to be exceptional for me to want to eat them and these were just that.
I have to confess that I am vegan and this recipe converted just beautifuly. I used 1/4 cup of dairy free yoghurt to replace the egg (I think someone asked about this).
And thank you for the ingredients in grams as well. Makes things so much easier and accurate.
Thank you so much for the wonderful feedback Suzanne! So so happy to hear you enjoyed the recipe and great to know the yoghurt substitute worked well 😀