Breakfast

Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins are soft, fluffy and full of big juicy blueberries. Each bite has a lovely decadent cream cheese filling that is sweet and tangy. This recipe is ready in about 30 minutes and can easily be made vegan and gluten free.
blueberry cream cheese muffins in a muffin tin

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Why You’ll Love This Recipe

  • Blueberry Cream Cheese Muffins are soft, moist and filled with a sweet and tangy cream cheese filling in every bite.
  • Quick and easy to make: Start to finish these muffins are ready in just about 30 minutes.
  • Save and reheat exceptionally well: These blueberry muffins make a great grab and go breakfast or snack. Simply reheat in the microwave to make them taste right out of the oven every single time.
  • Make them vegan and gluten free: If you have any dietary restrictions, I got you covered. This recipe can easily be altered to meet your needs.
all the ingredients you need to make these muffin in individual containers

Ingredients And Substitutions

These are the main ingredients and substitutions for Blueberry Cream Cheese Muffins.  Scroll down to the recipe card for a full list of ingredients and instructions.

Ripe Bananas: These muffins are a great way to use up those spotty bananas you have sitting on the counter. If you want to skip the bananas, you can instead opt for 2 eggs.

Coconut sugar: I’m a huge fan of coconut sugar — it’s more wholesome than granulated sugar and boasts an almost caramel-like taste that works so well in muffins. You could sub in cane sugar, brown sugar, or even monk fruit if you’d like.

Coconut oil: Helps to moisten up the muffins during baking time. If you’d like you can swap for grass-fed butter, regular butter or another oil like extra virgin olive oil (as long as you don’t mind the taste coming through).

Cashew butter: Adds richness and fat without the need for too much excess oil. If you don’t like cashew butter, you can use your favorite nut butter or seed butter instead— think almond butter, sunflower seed butter, or oat butter for a nut-free option.

All purpose flour: This recipe was tested and created with all purpose flour in mind, however you can easily swap for a gluten free flour such as Bob’s Red Mill or King Arthur’s. Just make sure it’s a 1:1 gluten free flour blend.

Blueberries: Feel free to use fresh or frozen.

Cream cheese: Half a block of cream cheese mixed with a few other pantry staple ingredients makes the sweet and tangy filling.

How To Make

Mix together the wet ingredients:

In a medium bowl, mashed the bananas then add in the coconut sugar, vanilla extract, melted coconut oil, and cashew butter. Whisk until well combined.

Add in the dry ingredients:

In a separate small bowl, combine the all purpose flour, cinnamon, salt, and baking soda. Add dry ingredients to wet and mix until almost combined.

Mix in the blueberries:

With a little flour still needing to be mixed in, add in the blueberries and gently mix with a rubber spatula until fully incorporated. Be careful not to over-mix the batter.

Add batter to muffin liners:

Use a double cookie scoop and add batter to muffin liners. Set aside.

muffin batter added to the muffin liners.

Make cream cheese filling and pipe into muffins:

In a stand mixer, add in the cream cheese and other ingredients and mix on high speed. Add filling to a pipping bag or Ziplock bag and press into the center of each muffin.

Bake and enjoy:

Bake muffins in preheated oven and enjoy once they have cooled for 10 minutes.

the baked blueberry muffins

Tips And Tricks

Mix together the wet ingredients fully before adding in the dry ingredients.

Be careful not to over-mix the batter or it can result in a dense muffin.

Add in the blueberries when there is still a small amount of flour that needs to be mixed into the batter. This will prevent over-mixing.

Bake muffins using every other muffin cavity. This will allow the blueberry muffins to rise more during baking to achieve those lovely bakery style muffins each time.

I had no issues with my muffin liners sticking, but if you are worried about it then you can lightly coat each liner with non-stick spray.

a single blueberry cream cheese muffin on a plate

How To Serve And Store

Serve these Blueberry Cream Cheese Muffins once they have cooled for at least 10-15 minutes. Enjoy warm for best results with a cup of coffee or matcha.

Store leftovers in an airtight container or a large ziplock baggie in the refrigerator and enjoy up to 4-5 days.

These muffins taste great at room temperature, but I highly encourage you to warm them up for about 20 seconds in the microwave when you’re ready to enjoy. It really adds more life into them and makes them taste like they just came out of the oven.

Taste And Texture

These cream cheese stuffed blueberry muffins are perfectly sweet and full of flavor. Each bite is filled with a sweet and tangy cream cheese filling and bursting blueberries. They truly slap so hard.

The texture is soft, moist and tender.

blueberry muffin cut in half to show the inside texture

Frequently Asked Questions

Is there a way to make this recipe gluten free?

Yes, totally! Just swap the all purpose flour in both the batter and the filling to a gluten free flour blend such as Bob’s Red Mill or King Arthur’s.

What if I am dairy free or vegan?

You can also make this recipe vegan! The muffin batter itself is already vegan, so all you would need to do is swap the cream cheese for a vegan cream cheese alternative.

Why did my muffins turn out dense?

This could be because you over-mixed the batter or you didn’t properly measure your flour. Be really careful not to over-mix the batter, I have some tips above on this under my Tips and Tricks section. When it comes to measuring flour, always use a spoon to scoop the flour into the measuring cup, and then level. This ensures you don’t overpack your flour.

Other Recipes You May Like

If you make these Blueberry Cream Cheese MuffinsIf you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins are soft, fluffy and full of big juicy blueberries. Each bite has a lovely decadent cream cheese filling that is sweet and tangy. This recipe is ready in about 30 minutes and can easily be made vegan and gluten free.
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
23 minutes
TOTAL TIME:
35 minutes
Author - Hannah

Ingredients

Blueberry cream cheese muffins

  • 1.5 cups mashed banana, about 3 ripe bananas
  • 1/2 cup coconut sugar, can sub any other sugar
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/2 cup creamy cashew butter, can sub any other nut or seed butter
  • 1/2 tsp ground cinnamon
  • 1.5 cups all purpose flour, can use a 1:1 gluten free flour blend
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 cup fresh blueberries

Cream Cheese Filling

  • 2 Tbsp coconut sugar
  • 2 tsp non-dairy or dairy milk
  • 1 tsp all purpose flour, can use 1:1 gluten free flour blend
  • 1/2 tsp vanilla extract
  • 4 oz cream cheese, softened or sub for vegan cream cheese

SCALE:

1X

YIELDS:

7 jumbo muffins

Directions

  1. Preheat oven to 375F and line a muffin tin with muffin liners.
  2. In a medium bowl, mashed the bananas then add in the coconut sugar, vanilla extract, melted coconut oil, and cashew butter. Whisk until well combined.
  3. In a separate small bowl, combine the all purpose flour, cinnamon, salt, and baking soda. Add dry ingredients to wet and mix until almost combined.
  4. With a little flour still needing to be mixed in, add in the blueberries and gently mix with a rubber spatula until fully incorporated. Be careful not to over-mix the batter.
  5. Use a double cookie scoop and add batter to muffin liners. Set aside.
  6. In a stand mixer, add in the softened cream cheese, coconut sugar, milk, flour, and vanilla. Whisk on high speed until the mixture is light and fluffy.
  7. Add the filling to a pipping bag or Ziplock bag, cut off the corner and press into the center of each muffin. Gently squeeze while bringing the baggie up until the center if filled. Divide amongst the 7 muffins evenly.
  8. Bake muffins for 23-25 minutes and enjoy once they have cooled for 10-15 minutes.

Notes

  • Be careful not to over-mix the batter or it can result in a dense muffin.
  • Add in the blueberries when there is still a small amount of flour that needs to be mixed into the batter. This will prevent over-mixing.
  • Bake muffins using every other muffin cavity. This will allow the blueberry muffins to rise more during baking to achieve those lovely bakery style muffins each time.
  • I had no issues with my muffin liners sticking, but if you are worried about it then you can lightly coat each liner with non-stick spray.

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