Blueberry Cream Cheese Muffins

Super soft and moist blueberry cream cheese muffins with a rich cheesecake center and lots of juicy blueberries in every bite.

We have truly a breakfast of champs here today. My two loves, blueberry muffins and cheesecake have officially become one!

Are they dessert? Are they breakfast? I’m just gonna go with they’re anything you want them to be and therefore, appropriate at all hours.

The best part about these little gems is that they’re literally JUST as easy to make as your standard blueberry muffins. The cream cheese filling only takes about 2 minutes to whip up and bakes directly in the batter.

No excuse to not have these on the breakfast agenda at all times.

These Blueberry Muffins feature…

• A soft and moist texture
• Juicy blueberries and a rich cream cheese center
• A quick batter that comes together in minutes

Making the Blueberry Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Granulated sugar
• Eggs
• Greek yogurt
• Buttermilk
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Blueberries
• Cream cheese

Fresh vs. Frozen Blueberries

These muffins will work great with both fresh and frozen blueberries. If using frozen, I recommend waiting to remove the berries from freezer until just before folding in batter to prevent the berries from melting and turning the batter purple.

Tips for Perfect Blueberry Muffins

1. Cream softened butter with sugar – this builds the fat base to the muffin batter.
2. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
3. Bring eggs, yogurt, and buttermilk to room temperature – this will help these ingredients mix more cohesively into the butter.
4. Toss blueberries with flour – this will keep the blueberries from sinking to the bottom of muffins.
5. Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
6. Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
7. Bake muffins at 425F 5 minutes then reduce heat to 350F – this short blast of heat at the beginning helps the muffins rise nice and tall.

Recipe Variations

Try these ideas for a different twist on these muffins.

• Use a different fruit – try strawberries, blackberries, or raspberries in place of the blueberries.
• Top muffins with a streusel – top muffin batter with streusel before baking.
• Drizzle muffins with glaze – try a vanilla powdered sugar glaze or flavor with a bit of citrus.

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container in refrigerator up to 4 days (muffins must be stored in refrigerator due to the cream cheese filling).

To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins completely at room temperature and store in refrigerator up to 4 days.

That first bite into one of these muffins takes you down into the silky cream cheese center and ALL those juicy exploding blueberries! It’s literally a breakfast experience everyone needs.

Consider these your new go-to blueberry muffin!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

Try these other keeper muffin recipes next!

• Double Chocolate Muffins
• Pumpkin Oatmeal Muffins
• Pecan Snickerdoodle Muffins

This post was updated with new recipe adjustments and photos on 8/28/25.