Sometimes it's the gooey desserts that are the best ones out there. These easy vegan blueberry cream cheese muffins can be a little messy once they come out from the oven but it's totally worth it - trust me! They taste incredible with the crumbly streusel topping and sweet drizzle which makes them even better.
Once everything is prepared, these easy muffins take less than 30 minutes to bake inside the oven. Now that I've made these stuffed muffins, I don't want to go back to ordinary ones!
These muffins are perfect treat for sharing. I like to make these during the summer for the family because of the blueberries and the cream cheese filling but they can be enjoyed all year round for sure. The streusel on top is gorgeously golden and sweet and compliments the muffins perfectly.
I love a crumble topping and if you do too, I have plenty more muffins that have it as a feature. Some of my favorites are my vegan cranberry orange muffins, vegan apple cinnamon muffins & my vegan raspberry muffins which are all equally delicious in their own unique ways.
Why You Will Love This Recipe
- The Amazing Filling - The dairy free cream cheese filling is sweet and creamy and is a very delicious addition to the center of the muffins.
- Simple Instructions - The recipe for these treats is very easy to follow as each stage is clearly outlined and separate. You can't go wrong with this one.
- Delicious Toppings - For the toppings I went for a streusel which is similar to the one I made for my vegan almond raspberry cake. I also made a thin glaze to be drizzled on top of the muffins for extra sweetness.
- Great Texture & Flavour - These muffins are very soft on the inside and the crumble on top compliments that with a crunchier exterior. The fluffiness on the insides remind me very much of my vegan carrot cake muffins in many ways.
- Allergy Friendly & Plant Based - These muffins are completely vegan and dairy free.
- Fresh Blueberries - While frozen blueberries can also work okay, I've often found that by using fresh ones instead, my baked goods have had a flavor which is more vibrant. This was certainly the case when I made vegan blueberry almond cake & eggless orange blueberry cake.
- Vegan Cream Cheese - This is for the filling, so of course this is a very important ingredient. Make sure that you choose a mild-flavored vegan cream cheese such as, the Philadelphia plant-based alternative.
- Vegan Butter - dairy free block butter or margarine will work for the streusel but they need to be softened at room temperature before you use them.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you're not feeling blueberries when you make these muffins, you can change the fruit. Why not try raspberries or blackberries instead? They make great substitutes and they taste great. Blueberries are however, my personal favorite fruit for muffins and if you like them you should definitely try it.
- Not a fan of icing and glaze? Maybe you'd like to alter the topping. In the past I have also drizzled melted chocolate onto muffins, as well as melted Lotus Biscoff Spread and peanut butter. If you want to omit both the streusel and the glaze, perhaps you'd like to try a cinnamon sugar topping like the one in my vegan cinnamon sugar banana muffins recipe.
How To Make Vegan Blueberry Cream Cheese Muffins
For the full method, please refer to the recipe card at the bottom of this post.
1: Line muffin trays with greased cupcake liners.
2: Whisk the wet ingredients and the sugar inside a large mixing bowl.
3: Fold in the dry ingredients and the blueberries.
4: Make the vegan cream cheese filling inside a separate bowl.
5: Also make the streusel crumble topping.
6: Pour some of the muffin batter into the cupcake liners.
7: Add some of the dairy free cream cheese filling on top.
8: Add a little more muffin batter on top, as well as the streusel. Bake in the oven.
9: Let the muffins cool in the tin for a short while, then transfer over to a cooling rack.
10: Make the drizzle.
11: Top the cooled muffins with the drizzle and serve.
Don't Over-Mix The Muffin Batter
Don't over-mix the muffin batter - For the best-textured vegan blueberry muffins, gently fold your batter. This won't activate the gluten as much, keeping them light and fluffy.
Use fresh blueberries - I find these far easier to work with than frozen blueberries. This is just a preference of mine from past experience. When frozen blueberries defrost, they can become mushy making it difficult to stir them into a muffin batter. Fresh blueberries also have a better flavor.
The fix for this is to get the cooling muffins onto a cooling rack as soon as possible. After about 5-10 minutes of sitting inside the tin, you can do this. It's the steam inside the tin which makes them soggy and we want firm bottoms.
I personally love to use fresh blueberries as frozen blueberries can become a little awkward to use after they thaw. They tend to go a little mushy but if you can't get hold of any fresh ones, use frozen.
Store inside an airtight container at room temperature for up to 2-3 days or in the fridge for up to 4 days.
More Vegan Blueberry Recipes
If you tried this Vegan Blueberry Cream Cheese Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Blueberry Cream Cheese Muffins with Streusel Crumble
For the muffin batter:
- 1 large ripe banana (mashed)
- 180 g granulated sugar
- 240 ml soy milk
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla extract
- 275 g all-purpose flour sifted
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 250 g fresh blueberries
- 1 Tablespoon flour optional, for dusting blueberries
For the cream cheese filling:
- 230 g vegan cream cheese room temperature
- 70 g granulated sugar
- 2 teaspoons cornstarch
- 0.25 teaspoon vanilla extract
For the streusel topping:
- 80 g all-purpose flour
- 60 g brown sugar
- 50 g vegan butter melted and cooled
For the glaze:
- 120 g powdered sugar sifted
- Soy milk to taste for preferred glaze thickness
- Preheat your oven to 218 Celsius (425F).
- Line a 12-hole muffin tray or two 6-hole muffin trays with regular cupcake liners. Grease the cupcake liners with a drop of oil. Set aside.
Make the muffin batter:
- To a large mixing bowl, add the mashed banana, granulated sugar, soy milk, apple cider vinegar, vegetable oil and vanilla extract. Whisk until combined.
- Now fold in the flour, baking powder and salt. Fold until there are no more pockets of flour.
- Dust your blueberries with a little more flour if you wish, then add half of them to the batter, folding them in evenly. Set aside for a moment.
Make the cream cheese filling:
- To make the cream cheese filling, simply mix together the vegan cream cheese, granulated sugar, cornstarch and vanilla extract until combined.
Make the streusel:
- Add all your streusel ingredients to a small bowl and mix until the mixture becomes crumbly and fully combined. You can alternatively use your fingertips to form the crumble.
Assemble the muffin batter:
- Add roughly 1.5 Tablespoons of the muffin batter to each of the cupcake liners. Use a small spoon to spread the muffin batter up the sides of the liner, creating a slight dent in the center.
- Add 1 Tablespoon of the cream cheese mixture into the dent you created. The cupcake liners should be roughly 2/3 full now.
- Add a teaspoon or two of the batter on top of the cream cheese so that it is covered. Also top with some of the remaining blueberries, followed by the streusel.
Bake the cream cheese muffins:
- Bake the muffins in the centre of the preheated oven for 5 minutes at 218 Celsius (425F), then reduce the heat to 190 Celsius (375F) for a further 18-20 minutes. The streusel should be golden brown and the insides fully ‘baked through’. The centre will be pudding-like but not wet like uncooked batter.
- Let the muffins cool for 10 minutes inside the muffin tray then transfer over to a cooling rack to cool fully.
- These muffins are delicious but MESSY. Be careful when removing them from the tins as they will break easily. I like to stick a small knife around the edges to that they become unstuck from the muffin tin.
Make the glaze topping:
- While the muffins are cooling make the glaze by adding 1 teaspoon of the soy milk at a time, until you reach a consistency that you like.
- Drizzle the glaze over the muffins and serve.
- For the best-textured vegan blueberry muffins, gently fold your batter. This won't activate the gluten as much, keeping them light and fluffy.
- I find these far easier to work with than frozen blueberries. This is just a preference of mine from past experience. When frozen blueberries defrost, they can become mushy making it difficult to stir them into a muffin batter. Fresh blueberries also have a better flavor.