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Blueberry Cream Cheese Muffins

SUBMITTED BY: Magique

"Whole wheat, honey, blueberries, and a cream cheese filling make these muffins special."
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 12 muffins
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup unbleached all-purpose flour
  • 1 1/4 cups buttermilk
  • 1 cup white sugar
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1 egg, lightly beaten
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 cup blueberries
  •  
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup white sugar
  • 1 1/2 tablespoons unbleached all-purpose flour
  • 1 egg
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
  2. In a large bowl, combine 1 cup unbleached flour with buttermilk; let stand 5 minutes. Mix in 1 cup sugar, honey, oil and egg. Combine whole wheat flour, baking soda and salt in small bowl. Stir into white flour mixture just until moistened. Gently fold in the blueberries. Fill muffin cups with one tablespoon muffin batter, and one tablespoon filling. Top with one more tablespoon muffin batter.
  3. To make the filling: In a medium bowl, combine cream cheese, 1//2 cup sugar, 1 1/2 tablespoon flour, egg, sour cream and vanilla. Blend until smooth.
  4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2007 by regi
We love these muffins. I make them several times a month! When I first made them I too was expecting the yummy creamy cheese middle that the title leads you to beleive will be there. But no these muffins use the cream chese as a cake, there isnt really a need to do all of the layer work you can swirl it or mix it in. However here is a little tip, if you are looking for the yummy creamy cheese middle skip the cream cheese directions from this reciped and use this: 1 tub of cheesecake filling cream cheese (the kind philadelphia has out) 1 tablespoon vanilla add either powdered sugar or regular sugar to taste. mix it all up and lay it out on saran wrap and form a long tube shape. Roll it up and freeze it until frozen solid. then when you make the muffins, fill the muffin cups 3/4 full with the batter and slice the frozen cream cheese mixture into little puck sizes and push them down into the middle of the batter. When you bake the mixture will give you that yummy cream cheese middle you were looking for... just dont eat them right out of the oven.. HOT!!

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2007 by Brian the Kitchen Ninja
These tasted good, but it was a lot of work for muffins. WARNING: It makes too much; cut the recipe in half. I had so much batter that I filled the muffin tin to the top and still had a bunch left over. Because I stuffed the tin, batter overflowed during cooking. Now, I'm cleaning my oven.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2006 by CURTISLEE
I'm shocked at noticing that my review will be the first five-star review for this recipe! Granted, these muffins are moist to the point that they are hard to extract from the muffin tins. Indeed, if that's a concern, maybe bake them a little longer or add a bit more flour? I don't know. I'm not a baker. I added one cup raspberries to the 1 cup blueberries, and I'm glad I did. It was a taste explosion. If I were rating this recipe on appearance, I might go with four stars; they turned out flatter than many muffin recipies I've prepared. Still, if you are looking for taste, throw an extra cup of fruit in the batter and be prepared to be awed. The cream cheese angle is genius. Awesome!

1 user found this review helpful


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Recipe Submitter:

Magique
Photo by Allrecipes
Cooking Level: Expert
Home Town: Great Bend, Kansas, USA
Living In: Prairie Village, Kansas, USA
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 378

  • Total Fat: 13.5g
  • Cholesterol: 59mg
  • Sodium: 585mg
  • Total Carbs: 60g
  •     Dietary Fiber: 2.5g
  • Protein: 6.8g

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