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Deluxe Blueberry Cream Cheese Muffins Recipe – Soft, Moist, and Tangy

These deluxe blueberry cream cheese muffins combine sweet blueberries and tangy cream cheese in a soft, moist muffin. Perfect for breakfast, brunch, or an afternoon snack, they are easy to make and deliver a rich, flavorful result every time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 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 and cut into small cubes
  • 2 tablespoons coarse sugar (for topping, optional)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the vegetable oil, egg, milk, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
  4. Gently fold in the fresh blueberries and cream cheese cubes, ensuring they are evenly distributed throughout the batter.
  5. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If desired, sprinkle the tops with coarse sugar for a crunchy finish.
  6. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results, but frozen can be used if not thawed. Ensure cream cheese is softened to room temperature for easy mixing. Avoid overmixing the batter to prevent dense muffins. Store in an airtight container for up to 3 days or freeze for up to 3 months.