Blueberry Cream Cheese Muffins Recipe -
Blueberry Cream Cheese Muffins Recipe
  • READY IN 45 mins

Blueberry Cream Cheese Muffins

Recipe by  

"Whole wheat, honey, blueberries, and a cream cheese filling make these muffins special."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  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 Reviews

Most Helpful Positive Review
Dec 11, 2007

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!!

Most Helpful Critical Review
Jun 30, 2009

Next time I will definitely use more blueberries, turn the oven down to 350 instead of 375 (i also experienced burning :( of a few muffins). Do not forget to grease the muffin tinS (it takes 2 tins for this recipe) and DO NOT FILL ALL THE WAY. Fill about 1/2 to 3/4 full only. You can imagine what happened to my muffins...


28 Ratings

Jun 01, 2008

These are very tasty, but they really do not rise up. They baked up with flat tops and the blueberries all sank to the bottom. I added extra blueberries and wound up with 24 muffins, not 12, when I followed the directions to add 1 TBS each of batter, filling, and batter again. It worked out perfectly that way. Be careful not to overmix the batter - that's what makes them tough.

Aug 30, 2007

I am writing this about 5min after eating one of these muffins. YUM! Great texture and taste. I used vegetable oil in place of olive oil because I don't like the olive oil flavor in baking. Other than that, I followed the directions exactly. There was much more cream cheese mix than needed for one batch of muffins so I ended up making two.

Jun 17, 2007

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.

Jan 17, 2009

Excellent. To those who didn't like the flavour, substitute your favourite baking oil for the olive oil, the taste of which tends to take over.

Sep 03, 2009

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!

Apr 24, 2011

I was so excited to make these muffins for my daughter's Easter breakfast, they did not disappoint! They were so easy to make, especially for me since I've only baked from scratch a handful of times. They're very moist, and don't crumble and fall apart which is a huge plus for feeding a two year old. It definitely made more than 12 muffins though, more like 16 or 17, but that's fine with me. I think if I make these again, I will definitely put double or even triple the cream cheese filling, I LOVE the texture & taste of the filling and these need more! That's the only reason it didn't get a 5 star in my opinion. Will definitely make these again!


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  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 60 g
  • 19%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 585 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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