11 Delicious Blueberry Cream Muffins Recipes

Oh, the joy of biting into a fluffy, blueberry-studded muffin with a creamy surprise inside! Whether you’re a seasoned baker or just starting out, our roundup of 11 Delicious Blueberry Cream Muffins Recipes is sure to inspire your next baking adventure. Perfect for breakfast, brunch, or a sweet snack, these recipes promise to delight your taste buds and fill your home with irresistible aromas. Let’s get baking!

Classic Blueberry Cream Muffins

Delightfully moist and bursting with juicy blueberries, these Classic Blueberry Cream Muffins are a staple in my kitchen, especially during the summer months when blueberries are at their peak. I remember the first time I baked these; the aroma filled the house, and my family couldn’t resist sneaking one before they even cooled.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup heavy cream
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup heavy cream, 1 large egg, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Carefully fold in 1 1/2 cups fresh blueberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Absolutely irresistible when warm, these muffins have a tender crumb and a sweet, creamy flavor that pairs perfectly with the tartness of the blueberries. Try serving them with a dollop of whipped cream or a drizzle of honey for an extra special treat.

Blueberry Cream Cheese Muffins

Oh, the joy of biting into a muffin that perfectly balances the tanginess of cream cheese with the sweet burst of blueberries! I remember the first time I tried making these at home; the kitchen was a mess, but the result was absolutely worth it. Now, it’s a recipe I turn to whenever I need a little comfort or want to impress guests without too much fuss.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 4 oz cream cheese, cubed

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins.
5. Gently fold in 1 1/2 cups fresh blueberries and 4 oz cubed cream cheese into the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Tip: They’re easier to remove when slightly cooled.

Kickstart your morning with these muffins that boast a moist crumb, pockets of creamy cheese, and juicy blueberries in every bite. Serve them warm with a dollop of butter or enjoy them as is for a delightful treat any time of the day.

Lemon Blueberry Cream Muffins

Delightfully tangy and sweet, these Lemon Blueberry Cream Muffins are my go-to when I need a quick pick-me-up. I remember the first time I made them; the kitchen was filled with such a comforting aroma that my family couldn’t resist sneaking a taste before they even cooled.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup heavy cream
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 1/2 cup heavy cream, 2 large eggs, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Carefully fold in 1 cup fresh blueberries to distribute evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Kickstart your morning with these muffins, where the burst of blueberries and the zesty lemon create a perfect harmony. The texture is wonderfully moist, thanks to the heavy cream, making them irresistible whether served warm or at room temperature.

Blueberry Cream Muffins with Streusel Topping

How many times have I found myself staring at a basket of fresh blueberries, wondering how to turn them into something extraordinary? This time, the answer was clear: Blueberry Cream Muffins with Streusel Topping. There’s something magical about the combination of juicy blueberries and creamy batter, topped with a crunchy streusel that makes these muffins irresistible.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup unsalted butter, melted
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1/4 cup all-purpose flour (for streusel)
• 1/4 cup brown sugar (for streusel)
• 2 tbsp unsalted butter, cold (for streusel)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups flour, granulated sugar, 1/2 cup brown sugar, salt, and baking powder.
3. In another bowl, mix melted butter, heavy cream, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough muffins.
5. Carefully fold in the blueberries to distribute evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. For the streusel topping, mix 1/4 cup flour and 1/4 cup brown sugar in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
8. Sprinkle the streusel topping evenly over each muffin. Tip: Pressing the streusel lightly into the batter helps it adhere during baking.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

The first bite reveals a tender crumb packed with bursts of blueberry, while the streusel adds a delightful crunch. Serve these muffins warm with a dollop of whipped cream for an extra indulgent breakfast or afternoon treat.

Vegan Blueberry Cream Muffins

Over the weekend, I found myself craving something sweet yet wholesome, leading me to whip up these Vegan Blueberry Cream Muffins. They’re the perfect blend of juicy blueberries and creamy texture, making them a hit for breakfast or a snack.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup vegan cream cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup almond milk, 1/2 cup melted coconut oil, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Gently fold in 1 1/2 cups fresh blueberries to distribute evenly throughout the batter.
6. Fill each muffin liner halfway with batter, then add a small dollop of 1/2 cup vegan cream cheese in the center of each.
7. Cover the cream cheese with more batter until the liners are 3/4 full. Tip: This creates a creamy center surprise.
8. Bake for 20-25 minutes, or until a toothpick inserted into the muffin part (not the cream cheese) comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Tip: They firm up as they cool.

Zesty and moist, these muffins offer a delightful contrast between the tart blueberries and the rich, creamy center. Serve them warm with a drizzle of maple syrup for an extra indulgent treat.

Gluten-Free Blueberry Cream Muffins

Unbelievably, these gluten-free blueberry cream muffins came into my life during a summer when I was experimenting with gluten-free baking to accommodate a friend’s dietary needs. They were such a hit that they’ve since become a staple in my kitchen, especially when blueberries are in season.

Ingredients

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

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Gently fold in the fresh blueberries, being careful not to crush them, to distribute evenly throughout the dry ingredients.
4. In a separate bowl, mix the melted butter, eggs, vanilla extract, and heavy cream until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can lead to dense muffins.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Kicking off your morning with one of these muffins, you’ll notice the perfect balance of sweetness and tartness from the blueberries, complemented by the rich creaminess that makes them irresistibly moist. For an extra touch, serve them warm with a dollop of whipped cream or a drizzle of honey.

Blueberry Cream Muffins with Almond Flour

Perfect for a lazy Sunday morning or a quick grab-and-go breakfast, these Blueberry Cream Muffins with Almond Flour have become a staple in my kitchen. I stumbled upon this recipe during a summer visit to my aunt’s farm, where blueberries were in abundance, and I’ve been tweaking it ever since to get that perfect, moist texture.

Ingredients

• 2 cups almond flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups almond flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup heavy cream, 2 large eggs, and 1 tsp vanilla extract until smooth. Tip: Room temperature eggs blend more easily.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Gently fold in 1 cup fresh blueberries. Tip: Tossing blueberries in a bit of almond flour prevents them from sinking to the bottom.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Rich with the flavors of almond and bursting with juicy blueberries, these muffins are delightfully tender. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Double Blueberry Cream Muffins

These Double Blueberry Cream Muffins are my go-to when I need a quick yet impressive treat to share with friends or enjoy with my morning coffee. The combination of juicy blueberries and creamy filling makes them irresistible, and I love how the kitchen smells like a bakery while they’re baking.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/2 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Fold in 1 cup of fresh blueberries, reserving the rest for topping.
6. In a small bowl, beat 4 oz softened cream cheese with 1/4 cup powdered sugar until smooth for the cream filling.
7. Fill each muffin liner halfway with batter, add a teaspoon of cream cheese mixture, then cover with more batter until liners are 3/4 full.
8. Top each muffin with the remaining blueberries.
9. Bake for 20-25 minutes, or until a toothpick inserted into the muffin part comes out clean.
10. Let muffins cool in the tin for 5 minutes before transferring to a wire rack.

The muffins come out moist with bursts of blueberry in every bite, and the cream cheese filling adds a delightful surprise. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Blueberry Cream Muffins with Vanilla Glaze

Just when I thought my muffin game couldn’t get any better, these Blueberry Cream Muffins with Vanilla Glaze came along and proved me wrong. There’s something about the combination of juicy blueberries and creamy vanilla that feels like a hug in every bite, and I’m here to share this little piece of heaven with you.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough muffins.
5. Carefully fold in 1 1/2 cups fresh blueberries to avoid crushing them.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. While the muffins cool, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract to make the glaze.
9. Drizzle the glaze over the cooled muffins. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.

Velvety and moist, these muffins strike the perfect balance between sweet and tangy, with the vanilla glaze adding a luxurious finish. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Blueberry Cream Muffins with Coconut Topping

Oh, the joy of biting into a muffin that’s perfectly moist inside with a slightly crispy top is unmatched. That’s exactly what you get with these Blueberry Cream Muffins with Coconut Topping. I remember the first time I made these; the aroma filled my kitchen, and I knew I had stumbled upon something special.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups fresh blueberries
• 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 1/2 cup whole milk, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense muffins.
5. Carefully fold in 1 1/2 cups fresh blueberries to distribute evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Sprinkle 1/2 cup shredded coconut evenly over the tops of the muffins.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: The coconut should be golden brown for the perfect crunch.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: This prevents them from becoming soggy.

Let these muffins be the highlight of your morning or a sweet afternoon treat. The burst of blueberries paired with the tropical hint of coconut makes every bite a delightful experience. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Spiced Blueberry Cream Muffins

How many times have I found myself staring at a pint of blueberries, wondering how to turn them into something extraordinary? This time, I decided to spice things up with these Spiced Blueberry Cream Muffins, a recipe that’s become a weekend staple in my kitchen.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup fresh blueberries
• 1 cup heavy cream
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
3. Gently fold in 1 cup fresh blueberries until evenly distributed. Tip: Tossing the blueberries in a little flour before adding them can prevent them from sinking to the bottom.
4. In another bowl, mix 1 cup heavy cream, 1 large egg, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop as soon as the flour disappears.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: For an even bake, rotate the muffin tin halfway through the cooking time.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Velvety and moist, these muffins strike the perfect balance between sweet and spicy. Serve them warm with a dollop of whipped cream for an extra indulgent treat, or enjoy them as they are for a simple, satisfying breakfast.

Conclusion

Outstanding! This roundup of 11 Delicious Blueberry Cream Muffins Recipes offers a treasure trove of inspiration for every home cook. Whether you’re craving something classic or adventurous, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy baking!