Blueberry Lemon Cream Cheese Muffin Recipe

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I have a hard time sleeping and this weekend was no different. I was up every morning by 5:00. I am a morning person and like to get things done, but sometimes on weekends I wish I could sleep in a little. Oh well, being up at the crack of dawn resulted in a glorious batch of blueberry cream cheese muffins.

Blueberry muffins are always popular, but I wanted to kick things up a notch. These muffins are extra special because they have a surprise inside-cream cheese!

Blueberry Lemon Cream Cheese Muffin Recipe on

I filled each muffin cup with a little batter and then I added the secret lemon cream cheese filling. I topped the muffins off with additional batter and turbinado sugar. The muffins are great on their own, but the lemon cream cheese filling with the plump, juicy blueberries makes these muffins marvelous.

Blueberry Lemon Cream Cheese Muffins on

When Josh woke up the muffins were done baking and ready to be tested. He didn’t taste the cream cheese filing until the second bite. I knew he did, because mmmm, went to MMMMM! He loved the surprise filling. It reminded him of creamy blueberry cheesecake.

Blueberry Lemon Cream Cheese Muffins on Love the surprise cream cheese filling!

A fresh blueberry muffin with lemon cheesecake in the mix is the perfect way to start anyΒ  morning! Surprise your loved ones with these muffins-they will love them!

If you live in Utah, don’t forget to come out and support the National Food Bloggers Bake Sale on Saturday, April 17th. Come taste treats from your favorite Utah bloggers and support Share Our Strength. Details can be found here.

Blueberry Lemon Cream Cheese Muffins

1 from 1 vote


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 cup sugar
  • Zest of 1 large lemon
  • 1/4 cup canola oil
  • 1 large egg
  • 1/3 cup skim milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen
  • Cream cheese filling:
  • 3 tablespoons cream cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon sugar
  • Turbinado sugar-for sprinkling on muffins before baking


  1. 1. Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.
  2. 2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
  3. 3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
  4. 4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.
  5. 5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.
  6. 6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can't see the cream cheese filling. Sprinkle each muffin with turbinado sugar.
  7. 7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

If you like these muffins, you might also like:

Oatmeal Berry Muffins from Two Peas and Their Pod
Rhubarb Apple Cinnamon Muffins from Two Peas and Their Pod
Plum Coffee Cake Muffins from Two Peas and Their Pod
Strawberry, Almond, and Coconut Muffins from Food Blogga
Apple Cinnamon Chip Muffins from My Baking Addiction
Lemon Ginger Muffins from Simply Recipes

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. What a delicious surprise with the cream cheese filling. I love this idea. We love blueberry muffins but I know we’ll love these even more. I’ve just bookmarked the recipe.

  2. These muffins look beautiful. I have a go-to recipe for blueberry muffins, but I am finally tempted to try another one – yours! Thanks for sharing.

  3. I know what you mean about the waking up early- have the same problem. But there are definitely advantages to being a morning person- like those beautiful muffins which are now at the top of my “to make” list!

  4. BEST. SURPRISE. EVERRRR. πŸ™‚ Okay, so it’s in the title and therefore not a surprise, but it’s just as lovely knowing your treat will be there. I love blueberry muffins and cream cheese is definitely a great way to amp them up!

    1. Monica-we are baking NYT chocolate chip cookies, lemon drop cookies, S’mores cookies, and chocolate dipped pretzels for the bake sale!

  5. These are fabulous! I can almost taste them from here. Love the lemon and blueberry but I can just imagine that extra denseness and tartness the cream cheese adds. Perfect.

  6. Alright – blueberry muffins are delicious enough, let alone with lemon cream in the center. What an awesome idea. I love a little bit of lemon zest in my muffins — so this is right up my alley.

  7. These look delicious and love the extra surprise of the cream cheese. We both had blueberries on our mind this week.
    Good luck this weekend with the bake sale!

  8. I love the idea of blueberry muffins, but they are always so disappointing to me. These muffins totally solve that problem! So many different surprise tastes – yum! My family would go crazy over these.

  9. I made these muffins this morning, and despite a bit of overcooking, they were fabulous. I wish I would’ve doubled the recipe because 8 probably won’t last very long.

    Thanks for the recipe.

  10. I just made these as a surprise for my boyfriend – but I’m not even sure that by the time he gets home I will have saved him any!! AMAZING!! Thank you so much!!!

  11. I am sooo making these. I have some yogurt cheese in my fridge and may try using it instead of the cream cheese. Will let you know how it goes!

  12. Just made these, and they turned out deliciously! I’m a little confused, though. My dough never even approached the consistency of batter. It was stiff like biscuit dough, so the muffins had no chance of turning out as nicely rounded and smooth on top as yours. Any suggestions/thoughts on what might have gone wrong?

    1. Hmm. I am not sure, I have made these muffins several times and never had an issue. Did you add the proper amount of liquid? I am glad you still enjoyed them, even though the shape was off.

  13.!! Theses muffins are AMAZING!! I have made these twice since Sunday and can not get enough of them. If i had to choose one baked good to eat for the rest of my life this would be it. Perfection. Thankyou!!

  14. This one’s a keeper for me! I made these the other day. They are absolutely delicious!! Thanks for sharing the recipe. I sprinkled sanding sugar on the top before baking and mine sparkled.

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