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    • Blueberry Cream Cheese Muffins

      filed under: Muffins on November 15, 2010

      Although I love the snow and snow storms, all this gloom and muck has really been tough for me in terms of picture taking.  There is no natural light!  And when my little camera gets boosted into 800-1600 ISO range, I lose all clarity.

      So please.  Forgive me in advance.

      I need to figure out what my ‘winter’ options are.

      Moving on.



      I made these this weekend.

      I am in love with them.  I ended up having about 18 muffins, and my little family of five ate them all by noon.


      Blueberry Cream Cheese Muffins
      Prep Time
      15 mins
      Cook Time
      35 mins
      Total Time
      50 mins

      I am in love with them. I ended up having about 18 muffins, and my little family of five ate them all by noon.

      Course: Breakfast
      Cuisine: American
      Keyword: Blueberry Cream Cheese Muffins
      Servings: 12 muffins
      Author: Amanda
      • 4 oz cream cheese softened
      • 1/2 tsp. salt
      • 3 tsp. baking powder
      • 1/3 c white sugar
      • 2 c all-purpose flour
      • 1/2 c vegetable oil
      • 3/4 c milk
      • 2 eggs
      • 1/2 tsp. vanilla extract
      • 1/2 tsp. lemon zest
      • 1/4 c white sugar
      • 1 pt blueberries
      1. Preheat oven to 350 degrees Prepare muffin tins.
      2. Mix together cream cheese, 1/4 cup white sugar, lemon zest, vanilla, and 1 egg with an electric mixer.
      3. Set filling aside.
      4. In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended.
      5. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.

      6. Bake 30 to 35 minutes.


      You should make them.  You will love them.  Your family will love them.  And you kids will do chores to earn more of them.

      Well.  My kids did.  I cant promise yours will.  But there is a high chance they will. 😉

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    • Oh my goodness, what a perfect muffin! I think I need these for Thanksgiving morning. Awwww heck, why wait til then.

    • I think I am going to make these!! They look so great!

    • That cute little muffin would taste mighty fine right now with my ceremonial first cup of coffee. Yum.

    • Oh, Amanda!
      You’re speaking my language! If I can get my kids to do more chores just so they can eat more muffins – I will make a HUGE batch. *wink*

    • Oh my goodness, YUM! I wish I could eat that right now.
      I have never heard of that trick of coating the blueberries in flour! That’s really neat!

    • I made these for the kids’ school’s bake sale today. They were terrific! Thanks for the recipe!

    • Love these muffins! They are so nice and beautiful. This really looks so delicious.

    • these muffins are A M A Z I N G !!!! i made them today, and i am never going to try another blueberry muffin recipe ever! this one is the best! thank you

    • I just want to double-check… there is supposed to be 3 tablespoons of baking powder, right? That just seems like a lot, and I don’t want to mess it up when I make them (hopefully this Thursday if you happen to respond to me by then!) 🙂

        It is teaspoons, not tablespoons…..

    • Hi ladies!

      I stumbled across this recipe today and am itching to leave work this afternoon to try these!!

      I read through the recipe a few times but wondering when I put the blueberries in? Do I put them in the batter or the filling or in between the two?

      Thank you!

        You can add the blueberries to the batter right before you are ready to bake. So, the last step. Sorry my recipe is a little off! 🙁

    • Hi Amanda,

      Thanks so much for your reply! Your recipe was perfect 🙂 I have a long way to go before I reach even a basic level lol.

      Can’t wait to try the recipe, looks wonderful!!

    • I just put mine in the oven but the filling was SUPER runny. Each time I tried to spoon it into the batter, it would just spread across before I could top it with the rest of the batter 🙁 Is this how the filling is supposed to be?

        No, its not supposed to be a watery consistency. It should be a pancake batter like consistency. 🙁 Sorry!

    • Hi Amanda…
      Just to make sure….
      First I fill with the flour, sugar.. egg and milk mix. Than I add the cream cheese mix, and then… more flour mix? and then the blueberries???
      Sorry to ask you so many things… I’m not sure of understanding everything, and I don’t want to do it wrong…


    • Just made these. I had high hopes for these, but the cream cheese filling was very runny! So sad…

    • Hi, how many muffins does this recipe make?

    • Can you update this recipe? I just followed it and the filling was runny, there are no instructions to add the blueberries and I am pretty sure I just wasted all of these ingredients 🙁

    • I made the mistake of using olive oil instead of vegetable oil and it turned out too wet. I even had to drain out some oil it was way too much. Soggy and flat. Use only regular vegetable oil!

    • Pls can you make your recipe in too gream .I Don really like in cups

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