Another blueberry recipe! I had a pint of blueberries leftover after I made blueberry hand pies so I went on my merry way to find another recipe. Since a girl can’t survive on dessert alone… I went the breakfast route instead!
Well people, these blueberry cream cheese muffins were no disappointment! Muffins meet cheesecake in these muffins that could very easily be served for breakfast or dessert!
The cream cheese filling really takes the muffins to the next level. The cheesecake literally melts in your mouth! Plus, the fresh blueberries are just bursting in every bite. So yummy!
You can serve these muffins warm from the oven or at room temperature if you’re making them ahead. If you’re looking for a breakfast treat, you definitely need to give these gluten-free blueberry cream cheese muffins a try!
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Here’s What You’ll Need:
Ingredients: cream cheese, sugar, pure vanilla extract, gluten-free flour blend, xanthan gum (if needed), baking powder, baking soda, cinnamon, salt, sugar, vegetable oil, eggs, milk, blueberries, turbinado sugar
FAQs and Tips
If your gluten-free flour blend already contains xanthan gum, you do not need to add it to the recipe.
I’ve used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) and King Arthur Gluten-Free All-Purpose Flour Blend in this recipe successfully.
You can! If you are not gluten-free you can use regular all-purpose flour in this recipe in a 1-to-1 swap with great results. Of course, you will NOT need to add xanthan gum to this recipe.
Yes! It is best to let the cream cheese soften until room temperature. It makes it much easier to mix until smooth. You don’t want a clumpy cream cheese filling, trust me.
More Gluten-Free Muffin Recipes
- Gluten-Free Banana Chocolate Chip Muffins
- Gluten-Free Pumpkin Cream Cheese Muffins
- Gluten-Free Vegan Lemon Poppy Seed Muffins
- Gluten-Free Chocolate Peanut Butter Banana Muffins
Love blueberries? Try these other gluten-free blueberry recipes!
- Gluten-Free Blueberry Crumb Bars
- Gluten-Free Mini Blueberry Tarts
- Gluten-Free Blueberry Muffin Bread
- Gluten-Free Blueberry Rhubarb Peach Galette
- Gluten-Free Blueberry Banana Bread
Gluten-Free Blueberry Cream Cheese Muffins
Cream Cheese Mixture:
- 4 oz. cream cheese (softened)
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups gluten-free all-purpose flour blend (divided)
- 1/2 teaspoon xanthan gum (if your flour blend does not already contain it)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cups blueberries (divided)
- 1 teaspoon turbinado sugar (or other coarse sugar)
- Preheat oven to 400F. Line a muffin tin with 12 paper baking cups. Set aside.
- To make cream cheese mixture, mix together cream cheese, sugar, and vanilla with a hand mixer until creamy. Set aside.
- Set aside 1 tablespoon of the gluten-free flour blend to toss with the blueberries later.
- In another bowl, whisk together the remaining gluten-free flour blend, xanthan gum (if your flour blend does not already contain it, baking powder, baking soda, ground cinnamon and salt. Set aside.
- In a large bowl, cream together granulated sugar and vegetable oil for 2 minutes.
- Then, add the eggs to the sugar mixture and beat until combined and smooth, about 1-2 minutes.
- Pour the vanilla and milk into the mixture and mix well until combined.
- Then, gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Toss the blueberries with the 1 tablespoon of gluten-free flour until they are coated. This will help them from sinking to the bottom of the muffins.
- Then, add 1 cup of the blueberries to the muffin batter and stir carefully until combined, being careful not to break any blueberries open.
- Fill each cup 3/4 full with the muffin batter. Top the batter with remaining 1/4 cup of blueberries.
- Then, spoon about a heaping teaspoon full of cream cheese mixture on top of each muffin well. Sprinkle with turbinado sugar.
- Bake at 400F for 16-18 minutes, until the muffins are lightly browned and an inserted toothpick comes out clean. Let cool in the pan for 5 minutes before removing to a wire rack to finish cooling.
This gluten-free blueberry cheesecake muffin recipe was originally posted on July 25, 2011 and updated on June 26, 2020 with new photos, tips and tricks to help you make these muffins perfectly every time!