These blueberry cream cheese muffins are incredibly moist, bursting with juicy berries and rich, creamy flavor. They're super easy to make — perfect for beginners and sure to impress!
These blueberry cream cheese muffins are soft, moist, and made with simple ingredients you probably already have at home, and the steps are super easy to follow.
Love easy, delicious recipes like this one? Check out my The Best Banana Nut Muffin and Easy chocolate chunk banana muffins (eggless)
Recipe Ingredients
Ingredient notes
- Buttermilk – This is the secret to super soft and tender muffins. The acidity helps break down the gluten, giving you a lighter texture.
If you don't have buttermilk in hand you can Just mix ½ cup milk with 1 teaspoon lemon juice or vinegar, let it sit for 5–10 minutes, and use it as a substitute.
- Lemon Zest – This is what makes these muffins extra special! Lemon zest is the finely grated yellow outer peel of the lemon. make sure to avoid the bitter white pith underneath for the best flavor.
- Cream Cheese – Adds a rich, creamy texture to the center of the muffins. Make sure it's softened so it mixes smoothly.
- Blueberries – You can use fresh or frozen blueberries. If you're using frozen, don’t thaw them, just toss them in a little flour before adding to the batter to prevent them from sinking and turning the muffins blue.
See recipe card below for a full list of ingredients and measurements.
Recipe tips
- Don’t Overmix the Batter – Mix just until the dry ingredients are combined. Overmixing can make the muffins dense and tough.
- Use Room Temperature Ingredients – Make sure your eggs, cream cheese, and buttermilk (or milk + lemon juice) are at room temp. This helps everything mix together smoothly.
- Fill Muffin Cups Evenly – Use an ice cream scoop or spoon to fill the muffin liners about ¾ full so they rise evenly and look bakery-style.
- Add a Few Extra Berries on Top – For that “wow” factor, press a few extra blueberries on top of each muffin before baking.
Recipe video
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📖 Recipe
Blueberry cream cheese muffins
These blueberry cream cheese muffins are incredibly moist, bursting with juicy berries and rich, creamy flavor.
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Servings: 12 muffins
Ingredients
- ½ cup vegetable oil
- 1 cup granulated sugar
- 4 oz cream cheese, room temperature
- 1 egg
- 1 teaspoon lemon zest
- 1 tsp vanilla extract
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 cup blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tray with paper liners
- In a large bowl, combine the oil, sugar, and softened cream cheese. Mix well until smooth and fully combined the mixture should be creamy with no lumps of cream cheese.
- Add the egg, lemon zest, and vanilla extract to the bowl. Mix until everything is well combined and the batter is smooth.
- Add the egg, lemon zest, and vanilla extract to the bowl. Mix until everything is well combined and the batter is smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently after each addition until just combined.
- Carefully fold in the blueberries using a spatula, being gentle to avoid breaking them and turning the batter blue.
- Bake for 15-20 minutes.
- Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Video
Notes
- If you don't have buttermilk in hand you can Just mix ½ cup milk with 1 teaspoon lemon juice or vinegar, let it sit for 5–10 minutes, and use it as a substitute.
