Blueberry Cream Cheese Muffins
These sweet and moist Blueberry Cream Cheese Muffins are a delightful addition to a breakfast or brunch menu. Adding a cheesecake layer plus streusel makes these Sour Cream Blueberry Muffins unforgettable.
The Best Blueberry Muffins have sour cream in the batter. The acidic sour cream makes them tender, plus it provides extra fat to create exceptionally moist muffins.
Why You Must Make
- They are definitely out of the ordinary with both a cheesecake-like filling and a buttery streusel topping!
- Blueberries are sweet and plump this time of year and it’s the perfect excuse to bake a batch of muffins.
- Plain sour cream blueberry muffins are delicious on their own, but these are kicked up a couple of notches!
- Kitchen Staples – Flour, Sugar, Cinnamon, Butter, Salt, Eggs
- Cream Cheese – Have it at room temperature for easier mixing.
- Vanilla Extract – Make sure you don’t buy artificially flavored vanilla
- Baking Powder – This is not the same as baking soda. It often expires before you use it all, so check the expiration date and replace if it isn’t fresh. You can also check its freshness by putting a spoonful in a cup of very hot water. If it’s active, it should bubble vigorously. If it doesn’t buy a new tin before starting this recipe.
- Sour Cream – Full Fat
- Fresh Blueberries – They should be plump without soft spots or signs of deterioration. Frozen can be used if fresh is unavailable. See tips below.
- Cream Cheese – Bring to room temperature for easier mixing. You will need more than one 8-ounce brick of cream cheese.
- Use fresh or frozen blueberries. If using frozen, keep them in the freezer until you’re ready to add them to the mix. This will minimize bleeding into the batter.
- PRO-Tip: You may want to toss your blueberries in flour, so they don’t sink to the bottom or bleed as much.
- As with most baking recipes, have your egg at room temperature for easy incorporation. The cream cheese blends best when it’s at room temperature, too.
- PRO-Tip: With any muffin or quick bread, the batter must be mixed just until it’s combined. Never use a mixer once the flour and leavening is added. Overmixing will cause tunnels in your muffins and peaked instead of rounded tops.
- Fill your muffin cups only about ⅔-¾ full to leave room for them to rise.
- I like using a ¼ cup cookie scoop to dish out equal amounts of muffin batter. This will help them all finish baking at the same time.
- Gently press on the streusel topping. There is plenty of it and it tends to fall off.
- Be careful not to overbake the muffins as this will dry them out. Use a toothpick to check for doneness. If there is batter on the toothpick when you remove it, they’ll need more time. A few moist crumbs are OK. Note that you may find some of the cream cheese on the toothpick which can make it tricky to tell if they’re done.
- You can also use the tap method by pressing down on the top of one of the muffins with your finger. If the indentation pops back up, the muffin is done.
Frequently Asked Questions
Cream cheese muffins can be muffins that are enriched by the addition of softened cream cheese to the batter instead of something like sour cream.
They can also be muffins with a cream cheese filling or layer like with this recipe.
The blueberries add a little nutritional value with Vitamin C, fiber, and antioxidants. But the muffins are loaded with sugar, fat, and refined grains. So they cannot be considered healthy since they’re basically an excuse to eat a cupcake for breakfast!
With the cream cheese filling, it’s best to play it safe and store these muffins in an airtight container in the refrigerator for 3-4 days.
Yes, these freeze well. Just make sure they’re cooled to room temperature, then place them in an airtight container or freezer bag. Store frozen muffins for up to 3 months. Defrost overnight in the refrigerator before eating.
Look for blueberries with smooth, unbroken skin with a deep purple color. Note that the darker blueberries tend to be sweeter. They should be dry, firm, and plump.
The gray haze often seen on the surface of blueberries is perfectly normal.
Sour cream adds moisture, and richness along with helping to thin the batter in this muffin recipe. The acid in the sour cream also helps to shorten and tenderize the gluten strands resulting in soft, tender muffins.
You May Also Like
- Cinnamon Apple Muffins from Add a Pinch
- Blueberry Sour Cream Muffins
- Blueberry Orange Muffins
- Poppy Seed Bread with Blueberries
- Raspberry White Chocolate Muffins
- Plus, check out this Lemon Blueberry Muffin Bread
- More Breakfast Recipes
- ½ cup flour
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon
- 3 tablespoons butter, melted
Cream cheese filling
- 10 ounces cream cheese, softened
- ¼ cup. sugar
- splash of vanilla
- ¾ cup flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup granulated sugar
- 1 egg
- ⅓ cup sour cream
- ¾ cup. blueberries plus a few more to garnish (I used fresh, but frozen will work in a pinch)
- Preheat the oven to 400 F degrees and line 6 cupcake wells in a tin with paper liners.
- Make crumbs by whisking flour, sugar, and cinnamon. Add butter and stir until crumbly.
- Beat together the cream cheese, sugar, and vanilla until smooth. Set aside.
- To make the muffins, whisk together the sugar and egg. Then add sour cream and whisk to combine.
- Add the dry ingredients and stir just until combined.
- Mix in most of the blueberries. Do not overmix.
- Spoon some batter into 6 of the muffin tin wells.
- Add a dollop of the cream cheese mixture, then top with more batter.
- Top with streusel and any reserved berries.
- Bake for 5 minutes, then reduce the oven to 375 degrees and bake 15 minutes longer.
- Cool on a rack before removing the muffins from the pan.
I had extra cream cheese filling and streusel.
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Serving Size:1 muffin
Amount Per Serving: Calories: 473Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 101mgSodium: 335mgCarbohydrates: 54gFiber: 1gSugar: 32gProtein: 7g
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