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Ultimate Cream Cheese Blueberry Muffins Recipe – Soft, Tangy, and Bakery-Style

Indulge in the perfect blend of sweet and tangy with these Cream Cheese Blueberry Muffins. These muffins are soft, moist, and packed with juicy blueberries and a creamy cream cheese filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 large egg
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar

Method
 

Instructions
  1. In a small bowl, mix the softened cream cheese and powdered sugar until smooth. Set aside.
  2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Stir until well mixed.
  3. In another bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
  5. Gently fold the fresh blueberries into the batter.
  6. Line a muffin tin with paper liners. Fill each cup about halfway with the muffin batter. Add a spoonful of the cream cheese filling to each cup, then top with more batter until the cups are about ¾ full.
  7. Preheat your oven to 375°F (190°C). Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!

Notes

Use fresh blueberries for best results. Ensure cream cheese and egg are at room temperature. Do not overmix the batter to avoid dense muffins. Store in an airtight container for up to 3 days or freeze for up to 3 months.