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These blueberry cream cheese muffins are probably the BEST muffins I’ve ever had, no joke! Soft and fluffy blueberry muffins topped with streusel and stuffed with a sweet cream cheese filling. The only blueberry muffins recipe you will ever need!

Blueberry Cream Cheese Muffins - this is the PERFECT blueberry muffin recipe. Easy, soft and fluffy, and full of juicy blueberries and cream cheese filling!


Before we talk about my favorite new blueberry muffins, let ‘s talk about my favorite new movie. Have you seen Chasing Mavericks? We just watched it last weekend. It’s even a great family movie (for kids 10+). It wasn’t scary, it had thrills, and most of all, it had a great message: if you work hard enough, you can reach your dreams. It also made me homesick.

Mavericks is a place, or, rather, a thing. It’s an area of coastline near Half Moon Bay, California where the crazy surfers go in the winter. There are super high waves that only really good (read: insane) surfers can ride. They have competitions there, normally in January, when the surf is the highest.

For those of us that don’t surf, it’s also a place called Ross’ Cove. I grew up about 30 minutes from Half Moon Bay and Ross’ Cove is where every teenage goes to party in high school. Beach bonfires, music, the works. At a few places in the movie they show the beach and the path down the cliff you have to walk if you park illegally (which you have to do if you’re, you know, partying on a beach at midnight when you’re 16). Watching it brought back floods of memories.

When Mel and I started dating, Half Moon Bay and nearby Montara mountain were our favorite weekend spots. We hiked all over the place, including out to the cove to watch the surfers one January. Just watching the flyovers in the movie made me long to live there again.

So, anyway, I might be biased, but it really was a good movie, if you’re looking for a good one. And if you’ve never seen guys surfing at Mavericks, check it out on youtube. It’s INSANE.

I’m not the surfer type (as I found out last summer), but I am totally the muffin-eating type. (Muffin-top type? TMI?)

Blueberry Cream Cheese Muffins - easy blueberry muffins filled with cream cheese filling!

Blueberry Cream Cheese Muffins

You guys, these blueberry cream cheese muffins. They’re THE BEST BLUEBERRY MUFFINS EVER. I’m serious. They’re fluffy, soft, moist, and they’re full of cream cheese (read: cheesecake) filling. AND they have streusel on top.

Pretty much, these muffins are top notch. They’re really the only muffin recipe you need. EVER. Except these. And these.

I think I’ve perfected the blueberry muffin recipe with these. Want to know my secrets? Of course you do.

Easy Blueberry Cream Cheese Muffins - the best breakfast recipe!

I grew up eating blueberry muffins that my mom made, which I later turned into Fruity Pebble Muffins, but I like these better. (Sorry mom!) Last summer I made Lemon Crumb Muffins, which is a very similar recipe to this one. Those had lemon juice and sour cream to make them all soft and perfect. When I was thinking about how to turn them into the perfect blueberry muffin, I had an epiphany.

My mom’s banana bread recipe – to die for – is made with sour milk (basically, vinegar + milk). My favorite pound cake recipes are made with vinegar. Those Lemon Crumb muffins are made with lemon juice. And all of them have baking soda in them instead of baking powder. And all of them produce fluffy, delicious baked goods.

(Remember, red velvet is made with vinegar too!)

The moral of the story? Using baking soda and vinegar (or an acid, like lemon juice) makes the perfect reaction for moist, fluffy muffins with the perfect crumb. #lightbulbmoment

For these blueberry muffins, I left out the lemon juice and added vinegar instead. The result? Perfection.

Blueberry Cream Cheese Muffins - this is the PERFECT blueberry muffins recipe. Easy, soft and fluffy, and full of juicy blueberries and cream cheese filling!

This blueberry cream cheese muffins recipe makes about 24 muffins. And even though it seems like there are a lot of steps, they’re really easy too.

How to Make Blueberry Cream Cheese Muffins

First, make up your batter. You can use a hand mixer or a wooden spoon. Add two tablespoons of batter to each muffin liner, then fill it with a simple cream cheese mixture made of cream cheese and sugar. Then you top them with more batter and an easy streusel. You guys – this is the BEST streusel. Just like at a bakery! It’s sweet and crunchy and adds the perfect finish to the muffin.

Once they bake, you have the BEST blueberry muffins with a surprise inside. The best kind of surprise!


blueberry cream cheese muffins

Blueberry Cream Cheese Muffins

4.40 from 53 votes
Easy Blueberry Cream Cheese Muffins - the perfect recipe for blueberry muffins, filled with cream cheese and topped with streusel! The best breakfast muffins recipe!
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 38 minutes
Yield 24 muffins
Serving Size 1 muffin



  • 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter melted


  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups all purpose flour
  • 1 cup blueberries wild or regular sized, fresh or frozen but defrosted and drained


  • 4 ounces cream cheese room temperature
  • 3 tablespoons granulated sugar


  • If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
  • Preheat oven to 350°F. Line muffin pans with paper baking cups.
  • Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
  • Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
  • Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth.
  • Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1-2 teaspoons of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle the crumble evenly over the top of the muffins.
  • Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Recipe Nutrition

Serving: 1muffin | Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 1322mg | Fiber: 1g | Sugar: 15g
Nutritional information not guaranteed to be accurate

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Sweets from friends:
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Last Updated on February 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Love these muffins! My husband took them to share with some of his coworkers and they all raved about them and at least two wanted the recipe

  2. It was excellent!
    After they cooled I put a layer of the cream cheese mixture on top and dotted it with blue cheese. One could also put a berry in the center too. It was out of this world. The tartness of the blue cheese married with the sweetness wonderfully.
    I gave one to my neighbors and they all raved about it.
    For those who don’t like blue cheese, I sprinkled flaked coconut on top with a berry in the center.
    Thanks for the recipe. I will continue to make it. In fact, I’m having a sort of English tea for a friend on Wednesday and I will serve these as dessert, done in bite size cupcakes.

  3. I wanted to make 3x the recipe as I was going to take to a function. However everytime I tried to print the “3X” recipe it reverted back to 1X. After trying 5Xs
    I gave up.
    WHY does this happen?

    1. I did not know that was happening – thank you for letting me know – I will tell my developer and have him look into it. On a side note, make sure the math is correct when using that tool!

    2. So I didn’t even realize – you have to change it on the print screen as well. If you hit print – you’ll see it says the serving size with a +/- and you can toggle it up or down. Caution though – with baking this can affect it – especially because it does decimals not fractions. So it might be best to just do the math yourself.

  4. These are wonderful muffins! Honestly blueberry muffins aren’t always my favorite but these took it to a new level. I’m not always a fan of crumb topping because it can be dry and tasteless but not the topping on these muffins. They do not disappoint in any area. Using the quantities in the recipe I ended up with 12 filled and 4 unfilled muffins rather than 24.

  5. In Montana we are lucky enough to have fresh huckleberries so I used those instead of blueberries. All rave reviews from everyone I have shared them with. Really great recipe! Thank you for sharing!

  6. These were really good muffins! However it only made 18 muffins, and that was scraping the last of the batter to cover the 18th muffin. I also used an actual tsp to measure the cream cheese filling and was a little short on the filling. For the last 6 muffins I had to quickly mix a little more so the last ones had cream cheese filling. Had a bit of crumb topping left over. All in all good muffins and I’ll be freezing a handful of mine for when we have family visit next week. Ty!

  7. I have a question. Every recipe I have seen for anything with cream cheese filling has either an egg or an egg yolk included. Why do you leave it out. Without my having to make a batch of all three types, can you tell me what the difference is in the outcome? And have you tried the three types?