Blueberries and Cream Muffins

Studded with fresh blueberries and cubes of cream cheese, these Blueberry Cream Cheese Muffins turn out perfectly moist and flavorful every time!

Creating This Blueberry Cream Cheese Muffin Recipe

Do you like blueberries? And cream cheese? How about together…like, in a muffin perhaps? Yeah, I thought that sounded about right too.

Now that summer is coming to a close I feel anxious about the last of the summer fruits, especially berries. As soon as Heidi’s Raspberry Farm opens to the public for U-Pick, we will be there as many Saturday mornings as we can spare until the first frost.

So when I saw blueberries for a great price at Costco, I knew I should take advantage of it before it was too late.

I hit the store as soon as I could and made these moist blueberry muffins last week while Logan was at school — his first day of afternoon preschool this year — and Madeline was napping.

I thought the muffins were delicious. Cream cheese and blueberries go so well together! I loved the fruity bursts of berry and the creamy chunks that came together in each bite.

Ingredients in Blueberry Cream Cheese Muffins

I made these as lemon and blueberry muffins, but you can omit the lemon extract if desired. Here’s what you’ll need to make blueberry cream cheese muffins:

• All-purpose flour
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Lemon extract
• Vanilla yogurt
• Butter
• Fresh blueberries
• Cream cheese
• Raw sugar (for sprinkling)

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Blueberry Cream Cheese Muffins

These blueberry cream cheese muffins will blow you away! They’re so simple to make and freeze like a dream.

1. Preheat oven to 450 degrees F. Prepare 1 dozen muffin cups with baking liners. Set aside.
2. Cut the cream cheese into small cubes, around 1/4 to 1/2 inch. Arrange cubes on a plate and place in the freezer while you prep the other ingredients.
3. In a medium bowl, whisk together the dry ingredients.
4. In another bowl, combine the wet ingredients.
5. Make a well in the center of the flour mixture. Pour in the liquids and stir until just combined.
6. In a small bowl, toss the blueberries with a little flour.
7. Carefully stir the blueberries and cream cheese chunks into the batter.
8. Divide the batter evenly among 1 dozen muffins. Sprinkle tops with raw sugar. 
9. Bake until done.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

How to Store the Muffins

I feel comfortable storing these easy lemon blueberry muffins in an airtight container at room temperature for 2-4 days. However, if keeping baked cream cheese at room temperature makes you nervous, go ahead and store the muffins in the fridge. Just note that refrigerated muffins tend to dry out quickly.

These Blueberry Cream Cheese Muffins will last for 2-4 days when stored properly. Here are my muffin storage tips:

STEP ONE: Transfer the baked muffins to a wire rack and allow them to cool completely. If you store warm muffins, you’ll end up with a lot of excess moisture on your muffins due to condensation (and this causes them to go soggy AND mold).

STEP TWO: Place a sheet of paper towels on the bottom of a large, lidded storage container. You can also use gallon sized ziptop bags with a sheet of paper towel inside.

The paper towels will help absorb any excess moisture that is released from the muffins and help prevent them from becoming soggy.

STEP THREE: Transfer the muffins to the paper towel lined container or bag.

STEP FOUR: Lay another paper towel on top of the muffins.

Depending on how deep your container is, you may be able to fit more than one layer of muffins. In this case, repeat the process – always end with a paper towel on top of the last layer of muffins. A bag will likely fit only one layer.

STEP FIVE: Place the lid on the container (or zip the bag) and store at room temperature.

Can the Muffins Be Frozen?

Yes, the blueberry cream cheese muffins freeze and reheat well. Freeze for up to 3 months in a freezer bag or freezer-safe container. When ready to eat, place on the counter to thaw or gently reheat in the microwave.

For detailed freezing instructions, check out this post: How to Freeze Muffins (+15 Easy Muffin Recipes to Try!).

Can Frozen Blueberries Be Used?

Yes, although you’ll need to increase the bake time by a few minutes. You’ll want to add the blueberries to the batter frozen, do not thaw them first.

Tips for the Best Ever Blueberry Muffins

• I can only imagine that these would be delicious as “Peaches and Cream” or “Strawberries and Cream” muffins as well.
• I added some lemon extract to the batter to make these lemon and blueberry muffins, but you’re welcome to omit it if you’re not a fan of lemon.
• The cream cheese should be straight from the fridge and not pre-softened. You’ll also need to freeze it briefly so the cubes of cream cheese don’t get lost in the batter.

More Easy Muffin Recipes:

This Whole Wheat Blueberry Muffins recipe makes just the right amount to feed two people. Perfect for those moments when you just want a single muffin!

These Dried Cherry Muffins are on the healthier side and are packed with cherries, grated zucchini, and topped with a streusel topping.

These Zucchini Apple Spice Muffins are perfect for the transition space between summer and fall. 

Apple Cranberry Oatmeal Muffins are the perfect hearty, fall muffin to enjoy on a cold morning.

This recipe for Strawberry Oatmeal Muffins is the perfect healthy breakfast treat!

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

Get More Recipes via Email

Did you love this recipe? Sign up to receive Good Life Eats Email Updates and never miss another recipe!