Blueberry and Cream Cheese Coffee Cake Muffins

Coffee cake in muffin form? Yes, please! Serve these individual sweet cakes up for brunch or share with a friend for a tasty gift.

Blueberry and Cream Cheese Coffee Cake Muffins
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
25 mins
Cool Time:
5 mins
Total Time:
30 mins
12 muffins


  • ½ of an 8-oz. pkg. cream cheese, softened

  • 2 eggs

  • 3 tablespoon granulated sugar

  • 1 ½ teaspoon vanilla

  • 1 ⅓ cup all-purpose flour

  • cup granulated sugar

  • ¾ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ cup butter, cut up

  • cup buttermilk or sour milk*

  • 1 cup fresh blueberries

  • 1 recipe Streusel


  • cup all-purpose flour

  • 3 tablespoon packed brown sugar

  • Dash salt

  • 2 tablespoon butter, melted


  1. Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. In a small bowl beat cream cheese, one of the eggs, 3 Tbsp. granulated sugar, and 1/2 tsp. of the vanilla with a mixer on low to medium until light and fluffy.

  2. In a large bowl stir together next five ingredients (through salt). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

  3. In a medium bowl whisk together remaining egg and 1 tsp. vanilla, and buttermilk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Stir in blueberries.

  4. Spoon about 1 1/2 Tbsp. of the blueberry batter into each prepared muffin cup. Top each with 1 rounded Tbsp. cream cheese mixture. Divide remaining blueberry batter among cups. Sprinkle with Streusel.

  5. Bake 25 to 28 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove; serve warm or at room temperature.


  1. In a medium bowl combine 1/3 cup all-purpose flour, 3 tablespoons packed brown sugar, and a dash of salt. Toss in 2 tablespoons melted butter until moistened.

*Making Sour Milk

To make 2/3 cup sour milk, place 2 tsp. lemon juice or vinegar in a liquid measuring cup. Add enough milk to make 2/3 cup total liquid. Stir; let stand 5 minutes before using.

To Store

Place cooled muffins in a single layer in an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months.

Nutrition Facts (per serving)

244 Calories
10g Fat
34g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 244
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 57mg 19%
Sodium 233mg 10%
Total Carbohydrate 34g 12%
Total Sugars 20g
Protein 4g
Vitamin C 1.4mg 7%
Calcium 58mg 4%
Iron 1.1mg 6%
Potassium 84mg 2%
Folate, total 38.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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