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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
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Calories: 274kcal
Author: Megan


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)


  • 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.


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
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