Best Berry Cream Cheese Muffins

These **berry cream cheese muffins** are the perfect start to your day. After making them dozens of times, I’ve discovered the trick to a tender crumb and a creamy cheesecake swirl. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Cracked Garlic Steak Tortellini Recipe and Baked Hot Honey Chicken.

What You'll Need for Best Berry Cream Cheese Muffins

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup unsalted butter, melted
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Optional: Coarse sugar for sprinkling (optional)
• Optional: Fresh berries for garnish (optional)

How to Make Best Berry Cream Cheese Muffins

1. Preheat oven: Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease with cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Mix wet ingredients: In another bowl, mix melted butter, sour cream, eggs, and vanilla extract.
4. Combine batter: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in blueberries.
5. Make cream cheese filling: In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
6. Assemble muffins: Divide half of the muffin batter into the prepared muffin cups. Top each with a dollop of cream cheese filling. Spoon the remaining batter on top. Swirl gently with a knife.
7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle with coarse sugar if desired.

Storing & Reheating Best Berry Cream Cheese Muffins

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Make-ahead tip: The batter can be made ahead and stored in the fridge for up to 1 day.

Freezing Best Berry Cream Cheese Muffins

Freeze for up to 3 months. Thaw overnight in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a healthier version, use whole wheat flour and reduce the sugar.
• Best substitution: You can substitute the blueberries with any other berry or even chocolate chips.
• Make-ahead: Muffins can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your muffins are dry, you may have overbaked them. Check them a few minutes early.

Best Berry Cream Cheese Muffins

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

12 muffins

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup unsalted butter, melted
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Seasonings

• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Optional Toppings

• Coarse sugar for sprinkling (optional)
• Fresh berries for garnish (optional)

Instructions

1. Preheat oven: Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease with cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Mix wet ingredients: In another bowl, mix melted butter, sour cream, eggs, and vanilla extract.
4. Combine batter: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in blueberries.
5. Make cream cheese filling: In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
6. Assemble muffins: Divide half of the muffin batter into the prepared muffin cups. Top each with a dollop of cream cheese filling. Spoon the remaining batter on top. Swirl gently with a knife.
7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle with coarse sugar if desired.

Notes

• Chef tip: For a healthier version, use whole wheat flour and reduce the sugar.
• Best substitution: You can substitute the blueberries with any other berry or even chocolate chips.
• Make-ahead: Muffins can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your muffins are dry, you may have overbaked them. Check them a few minutes early.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Oven reheat: Reheat in a 350°F (180°C) oven for 5-10 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds.
• Make ahead: The batter can be made ahead and stored in the fridge for up to 1 day.

Nutrition Per Serving

• Calories: 280
• Protein: 5g
• Fat: 12g
• Carbs: 40g
• Fiber: 1g
• Sugar: 22g
• Sodium: 280mg
• Cholesterol: 70mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Berry Cream Cheese Muffins FAQs

A Warm Final Note

I can’t wait for you to try Best Berry Cream Cheese Muffins and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!