Muffins are a classic breakfast and snack favorite, but these Cream Cheese Stuffed Blueberry Muffins take them to the next level. Bursting with juicy blueberries and hiding a velvety cream cheese filling, they are perfect for weekend brunches, after-school snacks, or a special treat any time of day. Lightly golden, soft, and moist, these muffins have just the right balance of sweet and tangy, making them a crowd-pleaser.

Why You’ll Love This Recipe

Cream Cheese Surprise: Every bite has a luscious creamy center.
Juicy Blueberries: Fresh or frozen blueberries add bursts of flavor.
Perfect Texture: Moist and tender crumb with lightly golden tops.
Make-Ahead Friendly: Freeze extra muffins for later enjoyment.

Ingredients

For the Muffins:

2 cups all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 1/2 cups fresh blueberries

For the Cream Cheese Filling:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract

Instructions

Preheat Oven: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
Combine Wet and Dry: Gradually add dry ingredients to wet mixture, alternating with milk, until a smooth batter forms. Gently fold in blueberries.
Prepare Filling: In a small bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.
Fill Muffins: Scoop a tablespoon of muffin batter into each muffin cup. Add a teaspoon of cream cheese filling on top, then cover with more batter until the cup is about 3/4 full.
Bake: Bake for 20–25 minutes or until muffins are golden and a toothpick inserted near the edge (not the filling) comes out clean.
Cool: Allow muffins to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.

Tips for Perfect Muffins

Fresh vs. Frozen Blueberries: Both work, but if using frozen, do not thaw to avoid excess moisture. Toss in a tablespoon of flour to prevent sinking.
Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for smooth mixing.
Avoid Overmixing: Mix until just combined to keep muffins tender.
Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Variations to Try

Lemon Blueberry Muffins: Add 1 tsp lemon zest to batter and 1 tsp lemon juice to cream cheese filling.
Chocolate Chip Surprise: Add mini chocolate chips to the cream cheese filling for a sweet twist.
Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend.

Serving Suggestions

Pair with a hot cup of coffee or a glass of cold milk for breakfast.
Serve slightly warm with a dusting of powdered sugar for a brunch table centerpiece.
Make mini muffins for bite-sized treats at parties or potlucks.

Fun Facts About Blueberries and Cream Cheese

Blueberries are rich in antioxidants, which support heart and brain health.
Cream cheese adds a tangy, creamy contrast that elevates the flavor of sweet muffins.
Stuffed muffins are a modern twist on traditional breakfast classics, turning a simple treat into a gourmet experience.

Why This Recipe Works

The secret is layering: the soft muffin encases a smooth, sweet-tangy cream cheese filling. Blueberries keep the muffins moist while adding natural sweetness. The balance of sugar, butter, and flour ensures that the muffins rise perfectly with a tender crumb.

Whether for a lazy Sunday morning or a quick weekday breakfast, these Cream Cheese Stuffed Blueberry Muffins are a delicious and visually stunning treat. They’re simple enough for beginners but impressive enough to serve to guests, making them a versatile addition to any recipe collection.