If you love bakery-style muffins that stay soft for days, these blueberry muffins are worth baking. The cream cheese adds richness without making the muffins heavy, and the crumb stays tender and moist from the first bite to the last. If you are a fan of classic fruit muffins, be sure to check out our strawberry muffins as well.
Why You’ll Love These Muffins
The addition of cream cheese makes these muffins extra soft and rich without feeling heavy. It adds moisture and tenderness while letting the blueberry flavor stay front and center. Unlike sour cream or yogurt, cream cheese brings richness without tang, which keeps the flavor balanced and clean. The end result is a bakery-style muffin that feels special, but still works perfectly for breakfast.
Ingredients and Substitutions
Cake flour is key here. Its lower protein content creates a softer crumb than all-purpose flour. If you must substitute, use all-purpose flour minus two tablespoons per cup and replace with cornstarch, but expect a slightly firmer texture.
Fresh or frozen blueberries both work. Frozen berries do not need to be thawed, but gently fold them in to avoid streaking the batter. A sprinkle of coarse sugar on top adds a subtle crunch and a bakery-style finish, but it is optional.
Storage and Make-Ahead Notes
Store the muffins in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Let refrigerated muffins come to room temperature before serving for the best texture. These muffins also freeze well. Wrap individually and freeze for up to two months, then thaw overnight in the refrigerator.
Blueberry Muffins
Ingredients
- 4 ounces cream cheese, softened
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar,
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups cake flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 tablespoons buttermilk
- 1 cup blueberries, fresh or frozen
- Coarse sugar, for topping (optional)
Instructions
- Preheat your oven to 325°F (163°C). Line a 12-count muffin tin with paper liners or lightly grease with nonstick spray. Set aside.
- In a large mixing bowl, beat the cream cheese and butter together on medium speed using a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
- Add the granulated sugar and beat until the mixture is light and fluffy, about 2–3 more minutes.
- Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- Mix in the vanilla extract until fully combined.
- In a separate medium bowl, whisk together cake flour, baking powder, and kosher salt.
- With the mixer on low speed, add the dry ingredients to the wet mixture in two additions, alternating with the buttermilk. Mix until just combined.
- Gently fold in the blueberries with a spatula, being careful not to crush them. If using frozen, no need to thaw.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle tops with coarse sugar if desired.
- Bake for 28 to 32 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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