There’s something truly magical about biting into a warm blueberry muffin and discovering a rich, creamy center tucked inside. These Cream Cheese Stuffed Blueberry Muffins combine everything we love about classic bakery-style muffins—tall domes, tender crumb, juicy blueberries—with an unexpected swirl of sweetened cream cheese in the middle. The result? A muffin that feels indulgent enough for dessert but still perfect for breakfast or brunch.

If you’ve ever stood in a bakery debating between a blueberry muffin and a cheesecake pastry, this recipe gives you the best of both worlds. It’s simple enough for home bakers, but the flavor and texture rival anything you’d find in a café display case. Moist, fluffy, and bursting with berries, these muffins are a guaranteed crowd-pleaser.

Whether you’re baking for a weekend brunch, meal-prepping breakfast for the week, or just craving something cozy and sweet, these stuffed blueberry muffins are about to become your new go-to recipe.

Why You’ll Love These Cream Cheese Blueberry Muffins

There are a lot of blueberry muffin recipes out there, but this one stands out for a few big reasons:

• Surprise Creamy Center – The sweetened cream cheese filling melts slightly into the muffin as it bakes, creating a soft, cheesecake-like core.
• Bakery-Style Texture – These muffins are tall, fluffy, and moist with a tender crumb.
• Loaded with Blueberries – Every bite is packed with juicy berries for bright, fresh flavor.
• Make-Ahead Friendly – They store beautifully and even freeze well.
• Perfect for Any Time of Day – Breakfast, brunch, snack, or dessert.

Ingredients

For the Muffin Batter

2 cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon (optional but delicious)
½ cup unsalted butter, melted and slightly cooled
2 large eggs
1 cup milk or buttermilk
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries

For the Cream Cheese Filling

8 oz cream cheese, softened
⅓ cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk the melted butter, eggs, milk, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Fold in the blueberries carefully to avoid breaking them.
In another bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy.
Fill each muffin liner about ⅓ full with batter.
Add 1 tablespoon of cream cheese filling to the center of each.
Top with more batter until the liners are about ¾ full, covering the filling.
Bake for 18–22 minutes, until tops are golden and a toothpick inserted in the muffin (not the filling) comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tips for Perfect Muffins

• Room Temperature Cream Cheese – This ensures a smooth, lump-free filling.
• Don’t Overmix – Overworking the batter makes muffins dense instead of fluffy.
• Toss Blueberries in Flour – Lightly coating them helps prevent sinking.
• Use High Heat at First – For extra domed tops, bake the first 5 minutes at 400°F, then reduce to 375°F.

Variations & Flavor Twists

• Lemon Blueberry Cream Cheese Muffins – Add 1 tbsp lemon zest to the batter.
• Mixed Berry Version – Use raspberries or chopped strawberries instead of blueberries.
• Cinnamon Swirl – Add a cinnamon-sugar swirl into the batter for extra warmth.
• Glazed Muffins – Drizzle with a simple vanilla glaze once cooled.

Serving Suggestions

Serve these muffins warm with:

• Fresh fruit
• Yogurt and honey
• A hot cup of coffee or tea
• As part of a brunch board with eggs and bacon

They’re perfect for baby showers, brunch parties, bake sales, or lazy weekend mornings.

Storage & Freezing

• Room Temp: Store in an airtight container for up to 2 days.
• Refrigerated: Keeps for up to 5 days.
• Frozen: Wrap individually and freeze up to 2 months. Thaw overnight and warm before serving.

Fun Baking Fact

Blueberries are often called a “superfruit” because they’re packed with antioxidants. So yes—these muffins totally count as self-care 😉