If you like a fresh muffin for breakfast, this blueberry cream cheese muffins recipe will soon become one of your favorite choices!
I always look for a quick and easy muffin recipes, it is one of my favorite breakfast pastry. These blueberry cream cheese muffins are just that, perfect for breakfast and easy to make. I came up with the idea for blueberry muffins after meeting Natali for coffee the other day. She mentioned making them, and I just couldn’t take the image out of my head. Can you picture it? Big blueberry muffins with a crispy muffin top, who can say no to that.In Israel we celebrate Shavuot this week, it is believed to be the holiday when Moses got the old testimony from God. I am not such a “good Jew” but a holiday is a holiday, and one of the holidays’ traditions is having a big dinner with lots of dairy products and fresh fruits. I decided to combine both cream cheese and blueberries into a perfect muffin, and boy was I right, they came out delicious.
It’s really hard and expensive to get fresh blueberries in Israel, so I used frozen ones, and the muffins came out just as good. These are moist and has a fluffy texture, they are perfect for breakfast, and you can enjoy them as a mid-day snack or dessert.

Blueberry cream cheese muffins
Ingredients
- For the topping
- 1/2 tsp cinnamon
- 50 gr melted butter
- 1/3 cup sugar
- 1/2 cup flour
- for the muffins
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup sugar
- 250 gr cream cheese
- 1/3 cup vegetable oil I used canola
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries I used thaw blueberries
Instructions
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Preheat oven to 375 °F/195°C. Line muffin pan with muffin liners.
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To make the topping
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In a small bowl mix together cinnamon, flour, sugar, and melted butter. Set aside.
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To make the muffins
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Mix flour, baking powder, and salt in a large bowl.
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In a separate bowl whisk together sugar and eggs. Add the cream cheese, oil, and vanilla, keep whisking until the mixture is pale and fluffy.
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Fold the wet ingredients into the dry ones, mix well.
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Fold in 3/4 cup blueberries, mix just until incorporated into the batter.
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Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with the topping.
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Place them in the oven and bake for 18-20 minutes or until the toothpick inserted in the center comes out clean.
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Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
DID YOU MAKE THESE BLUEBERRY CREAM CHEESE MUFFINS?
Don’t forget to take a snap and tag #netacooks on Instagram, so I can see them.
Neta,
I’ve been using your blueberry muffin recipe as my go to muffin recipe. Awesome.
I’ve even substituted strawberries or tart cherry filling to switch things up a bit now and then.
The topping adds so much decadence to the muffin and just looks so good.
People are starting to think I’m a baker
I listen to Muffin Man by Frank Zappa as I bake this delicious Prince of Foods. The song pairs very well with your muffins.
Thank You,
Chris in Cleveland Ohio