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


  • Preheat oven to 350°F.
  • Line muffin pans with baking cups.
  • In a medium bowl, combine flour sugar, salt and butter for topping and set aside.
  • In a separate bowl, whisk eggs until frothy, then mix in sugar, oil, baking soda, salt and mix until creamy.
  • Mix in sour cream, then add flour.
  • Stir in blueberries.
  • Fill muffin cups about a quarter of the way, then add 1-2 teaspoons of cream cheese and top with a bit more batter.
  • Sprinkle crumble over the top of the muffins.
  • Bake about 15-20 minutes. Let cool.
  • Serve and enjoy!


Serve with raspberries, strawberries or any other additional fruit.


Inspired by and adapted from: Crazy for Crust

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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.

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