Blueberry Cream Cheese Muffins

Fluffy, moist and filled with cream cheese, these muffins are sure to leave you feeling full, satisfied and coming back for seconds.

  • 1/2 cup flour
  • 1/2 cup sugar
  • Pinch of salt
  • 2 tbsp butter, unsalted and melted
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 tsp baking soda
  • 1 cup sour cream
  • 2 cups flour
  • Pinch of salt
  • 1 cup fresh blueberries
  • 4 oz cream cheese, softened
  1. Preheat oven to 350°F.

  2. Line muffin pans with baking cups.

  3. In a medium bowl, combine flour sugar, salt and butter for topping and set aside.

  4. In a separate bowl, whisk eggs until frothy, then mix in sugar, oil, baking soda, salt and mix until creamy.

  5. Mix in sour cream, then add flour.

  6. Stir in blueberries.

  7. Fill muffin cups about a quarter of the way, then add 1-2 teaspoons of cream cheese and top with a bit more batter.

  8. Sprinkle crumble over the top of the muffins.

  9. Bake about 15-20 minutes. Let cool.

  10. Serve and enjoy!

Recipe Notes

Serve with raspberries, strawberries or any other additional fruit.


Inspired by and adapted from: Crazy for Crust

About Nevada Dairymen

The Nevada Dairymen represent the hard work and dedication of Nevada’s dairy farm families. The organization endeavors to provide its dairy-farmer investors with a return on their investment and enhance the financial stability of Nevada’s dairy industry while driving demand for locally-produced dairy products through coordinated marketing, dairy image and nutrition programs.

Learn More About Us

Copyright 2018 Nevada Dairymen