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.

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!!

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.

I didn't like these muffins at all. They took a long time to prepare and just didn't taste right to me. They weren't liked by my family either.

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.

I only rated them 4 stars out of the 5 because they did burn on the bottoms and I did use muffin cup liners. I cooked them at 350 for about 5 minutes less than the time stated. I also got 18 muffins out of the recipe and way too much filling was left over :( what a waste. My muffins did turn out fluffy flavorful and moist though. I did as another reviewer suggested and added a cup of raspberries with the blueberries and it was awesome. The cream cheese filling blended in though with the batter, don't think I would have missed it had I not added it. Maybe try that way next time.

These tasted great which is why I give it five stars, but still did not turn out quite like I expected. There was a lot of filling left over and they did not rise very high, but still tasty so thank you for sharing.

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!

these were only ok. The end result was a small, tough "muffin" with cakey cream cheese. I was expecting super moist, chewey, creamy goodness and it didn't deliver. I was able to eat a few and like them, ok. Maybe because I had spent so much time on them.

I really liked this recipe - will make it again! I made 18 muffins and had cream cheese filling left over, next time I think I will half the cream cheese filling part and put a little less in each muffin - cutting out some of the fat at the same time. I am also thinking about using oatmeal instead of white flour to make it a bit healthier, we'll see how that works out - anyone try that?

So so excited to try this recipe out, then so so disappointed with the results...maybe I should not have help them up to the same expectations as a muffin that I'd tried at a coffee shop once which beared the same name.

This recipe made WAY more than one dozen muffins ... I came out with 17 and still had more filling. Not too happy with the outcome, either. There wasn't much sweetness, the buttermilk and whole wheat flour didn't complement each other that well, and the filling simply metled into the rest of the muffin. I did use nonfat cream cheese, however, which could have been a contributing factor. Still, I won't be making these again. Too many other good muffin recipes out there.

my son and hubby liked them, so...personally I think they turned out too moist; also I had plenty of batter and found it impossible to accomodate it in 12 muffins tins...may be the solution is putting less of something liquid... anyway the taste was good.