Blueberries and Cream Muffins Are A Decadent Blueberry Muffin Recipe!
We love blueberry muffins! I mean doesn’t everyone? I have tons of blueberry recipes here on my site as well. They’re just an easy fruit to bake with.
But today’s Blueberries and Cream Muffins are for anyone who loves the classic, but wants to mix it up! These are a soft, sweet muffin, filled with a rich cream filling, topped with crunchy crumb topping! What’s not to love?
What’s the Filling In These Blueberries and Cream Muffins?
The “cream’ part of these Blueberry Muffins is a sweet cream cheese filling a lot like cheesecake! It is rich, and smooth, and pairs PERFECTLY with the blueberries. Plus, it’s a simple filling to incorporate in this recipe, as well as most muffin or cupcake recipes!
This recipe has a few elements: the crumb topping, the muffin, and the filling. The exact measurements and steps are in the full recipe card at the bottom, but here is a quick list to make sure you have everything you need in your kitchen:
light brown sugar
Don’t Forget the Crumb Topping!
Ok, sure you CAN make these without the crumb topping (aka streusel), but who doesn’t love a crunchy, sweet crumb? The textures of this muffin is so great because you have the softness of the cake, the creaminess of the filling, and the crunchy topping. It’s pretty perfect!
How To Store Blueberry Muffins:
If you are eating these right away don’t worry abut storing them! But if you want to save some for the next day, I recommend refrigerating them due to the cream cheese in the center!
How To Freeze:
These Blueberries and Cream Muffins also freeze beautifully. Just freeze them airtight for up to 30 days (for best freshness) and allow them to thaw in the refrigerator or at room temperature. You can also reheat them if you would like in the microwave for just a few seconds!
Love Blueberries? Here Are More Recipes You Might Love:
Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon kosher salt
1/2 cup butter, melted
1 1/2 cups all-purpose flour
Cream Cheese Filling:
4 ounces cream cheese, room temperature
1/4 cup granulated sugar
1/2 cup vegetable oil
1 cup granulated sugar
1 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups all purpose flour
1 cup sour cream
1 cup fresh blueberries (or frozen and thawed)
Crumb Topping: In a large bowl combine the granulated sugar, brown sugar, salt, and melted butter. Add in the flour and stir to combine. Mixture should form large crumbs. You can use your hands to mix this as well. Set aside.
Cream Cheese Filling: In a medium bowl stir together the cream cheese and granulated sugar until combined. Set aside.
Muffins: Preheat oven to 350°F. Line muffin tin with liners or coat with nonstick spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix together the oil, sugar, eggs, and vanilla on medium speed until smooth. Add in the salt and baking soda and mix until incorporated.
Turn the mixer to low and in alternating portions add in the flour and sour cream, beginning and ending with the flour until incorporated but not over-mixed. Stir in the blueberries.
Assembly: Fill each liner with 2- tablespoons of muffin batter. Top with 2 teaspoons of cream cheese filling. Top with another 2 tablespoons muffin batter. Sprinkle the crumb topping evenly on top of the muffins.
Bake for 25 – 30 minutes, or until lightly golden and set.
Allow the muffins to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.
Store airtight in the refrigerator for up to 3 days.
Keywords:: cookies and cups, breakfast, muffins, blueberry muffins, blueberries and cream
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