These delicious blueberry cream cheese muffins are made with blueberries, cream cheese, eggs, and heavy cream that give the muffins a moist, creamy texture. Enjoy them warm for breakfast or brunch.
Blueberries and cream cheese – what a great combination for a breakfast comfort food! These muffins also have a cinnamon sugar topping that makes them extra special.
I am warning you, it will be difficult to only eat just one of these special blueberry cream cheese muffins. In fact, you may need to make a double recipe, as they will disappear quickly!
Serve these blueberry muffins warm for breakfast or brunch.
They have a suprise cream cheese filling inside that is really good! It will be hard to stop at just one of these rich and creamy delights.
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They reheat well in the microwave too. Just warm them up for a few seconds and enjoy.
This recipe for blueberry cream cheese muffins comes from my mom’s recipe box and is one she made quite frequently while I was growing up. This recipe definitely takes muffins from dry and crumbly to moist and delicious. I encourage you to give it a try for yourself.
Blueberry Cream Cheese Muffins
Blueberry Cream Cheese Muffins
- 4 oz. softened cream cheese
- 1 Tablespoon fresh lemon juice
- 2 Teaspoons vanilla extract
- 2 eggs
- 1 cup heavy cream can also use whole milk
- 4 Tablespoons butter melted
- 2 cups flour
- 3/4- cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cup blueberries drained (fresh or frozen)
Sugar Topping Mixture:
- 2-1/2 Tablespoons granulated sugar
- 1 teaspoon cinnamon
- Your oven should be preheated to 350 degrees.
- Line muffin tins with 16-18 cupcake liners or grease and flour the muffins tins and put aside.
- In a mixer bowl, beat the softened cream cheese along with the vanilla and fresh lemon juice until it is smooth and there are no lumps.
- Beat in each of the eggs one at a time.
- Mix in the heavy cream and butter and stir until well blended.
- In a separate bowl, combine the five dry ingredients. Sift together.
- Beat the dry ingredients into the cream cheese and carefully fold in the blueberries.
- Ladle the batter equally into the muffin tins, each about 75% full.
- Sprinkle the tops of the muffins with the sugar mixture.
- Bake for 25-30 minutes until the muffins are lightly golden brown.
- Place on a wire rack to cool slightly before serving.