Gluten-Free Blueberry Cream Cheese Muffins

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These gluten-free blueberry cream cheese muffins are a great treat for breakfast or brunch. They're light, fluffy and full of blueberry flavor in every bite! With a creamy cheesecake topping that melts in your mouth, these muffins are sure to be a hit at the breakfast table!
A photo of gluten-free blueberry cheesecake muffins in a muffin tin after baking.
An overhead photo of gluten-free blueberry cream cheese muffins on a wire cooling rack with fresh blueberries surrounding them.

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!

A photo of two gluten-free blueberry cheesecake muffins stacked on top of each other. The top one has a bite taken out of it.

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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

Equipment:

FAQs and Tips

Do I need to use xanthan gum?

If your gluten-free flour blend already contains xanthan gum, you do not need to add it to the recipe.

Which gluten-free flour blend is best for this 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.

Can I substitute all-purpose flour for the gluten-free flour blend?

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.

Does my cream cheese have to be softened?

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.

A photo of gluten-free blueberry cheesecake muffins in a muffin tin after baking.

More Gluten-Free Muffin Recipes

Love blueberries? Try these other gluten-free blueberry recipes!

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A photo of gluten-free blueberry cheesecake muffins in a muffin tin after baking.

Gluten-Free Blueberry Cream Cheese Muffins

These gluten-free blueberry cream cheese muffins are a great treat for breakfast or brunch. They're light, fluffy and full of blueberry flavor in every bite! With a creamy cheesecake topping that melts in your mouth, these muffins are sure to be a hit at the breakfast table!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Calories: 274kcal
Author: Megan

Ingredients

Cream Cheese Mixture:

  • 4 oz. cream cheese (softened)
  • 1/4 cup sugar
  • 1/2 teaspoon pure vanilla extract

Blueberry Muffins:

  • 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)

Instructions

  • 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.

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 194mg | Potassium: 122mg | Fiber: 3g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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!

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9 Comments

  1. I love blueberry cream cheese muffins! The first recipe I posted was a blueberry lemon cream cheese muffin that was absolutely amazing. I personally believe that cream cheese can make ANYTHING taste good, haha

  2. Oh wow these sound delicious! and look so so cute too 🙂 a muffin with blueberry and cream cheese sounds like my kind of heaven!

  3. 5 stars
    These are amazing! Hello from Australia. I used frozen blueberries and they turned out perfectly. I also added the grated rind of a lemon in the batter and 2 drops of food grade essential lemon oil in the cheesecake mix. I love, love, love the combination of lemon and blueberry. ?

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