Blueberry Cream Cheese Muffins

“Strange thing, until now, our cookbook has not had a blueberry muffin recipe. We’ve had strawberry, blackberry, cranberry, applesauce, banana .. but no blueberry! That changes today. And since every muffin is better with cream cheese, here you go!” – April Ferre

Blueberry Cream Cheese Muffins

Course: Muffins



  • 2 Eggs
  • 1 Cup Sugar
  • 1/2 Cup Vegetable Oil
  • 1 Tablespoon Vanilla
  • 1 Teaspoon Lemon Zest
  • 1 Teaspoon White Vinegar
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Sour Cream
  • 2 Cups Flour
  • 1 Cup Blueberries


  • 1/2 Cup Flour
  • 1/2 Cup Sugar
  • 1/8 Teaspoon Salt
  • 3 Tablespoons Butter Melted


  • 4 Ounces Cream Cheese Softened
  • 3 Tablespoons Sugar


  • Preheat oven to 350 degrees. Line muffin pans with paper baking cups.
  • Make the topping by stirring together all topping ingredients with a fork in a medium-sized bowl. Set aside.
  • Make the cream cheese filling: in a small bowl combine cream cheese and sugar until smooth.
  • Beat eggs with an electric mixer until thick and frothy. Mix in sugar and oil; beat until creamy. Add vanilla, lemon zest, baking soda, and salt, mix to combine. Add vinegar, mix well. Mix in sour cream. Add flour and stir with a wooden spoon (batter may be slightly lumpy.) Stir in blueberries.
  • Fill muffin cups with about 2 tablespoons of muffin batter. Add 1 to 2 teaspoons cream cheese filling to the center of each muffin, then top with more batter. Sprinkle topping evenly over muffins.
  • Bake for 15 to 22 minutes until a toothpick comes out clean. May be frozen for up to a month.

2017 Adapted Recipe – April Ferre – Adapted from Crazy for Crust