Reviewed: May 3, 2012

Excellent tasting! They rise beautifully and are light even with the cream cheese.

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Reviewed: Jan. 10, 2012

Well, if I were to ever make these again, I might as well try baking them in a 9x13 pan. I should have thought about this before as the muffin cups were filling up higher and higher - the tops of the muffins overflowed so much that they all stuck together on the surface of my muffin pan. At high altitude, I usually get more muffins/cupcakes than expected. I should have remembered I might get more and have filled the muffin cups with less batter. Can you imagine, though, ending up with possibly 36 of these muffins?! The flavor is OK. I'd probably add some flavoring as others suggested, or lemon zest or something just to add some interest. Out of so many cupcakes, my blueberries were spread out pretty thin so there weren't many in each muffin.

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cmartcookie

Reviewed: Jun. 17, 2011

These taste great and are sooo moist. I didn't expect the cream cheese to blend in with the muffin batter, so I'm not sure if I did something wrong, but these were so good that I'll definitely try making them again.

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Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Jun. 17, 2011

I enjoyed this very much. Though I altered the recipe. I used one stick butter creamed with one cup sugar. 2 duck eggs. 1 1/2 cup butter milk. 1 cup white flour/1 cup whole wheat. 2 tsp. baking powder and 1/4 baking soda. 1 tsp salt. 2 cups blueberries. I made the filling the same.It needed more than 1 Tbsp filling. I think I will leave out the sour cream next time so it will be cream cheesier. Nothing ran over and the recipe made 12 muffins. I baked it at 350 degrees.

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Dianna Moorer

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Puckett, Mississippi, USA

Reviewed: Jun. 1, 2011

These are AMAZING! I immediately called my friend and she made them and loved them as well. I didn't have any problem with sticky batter and they baked up so nice and fluffy with the cream cheese mixture in the middle. They disappeared in minutes. Definitely a recipe I will make over and over again. I did add a little vanilla but that is the only change I made.

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oceans5

Cooking Level: Intermediate

Reviewed: Apr. 30, 2011

I didn't care for these. They were just plain blueberry muffins and without much flavor. I halved the recipe, because I thought 24 muffins was way too much. But, the main issue was that I was expecting something very different. I was thinking the cream cheese would be in the middle of the muffin and maybe even have a cheesecake type taste. However, it was thin, not very sweet, and spread on the muffin. It had almost no distinct taste or appearance, in the muffin, except a few white spots. Frozen blueberries were an option, so I went with them, and they turned the muffins a bluish purplish color which has never happened to me making blueberry muffins. I guess I should have read more of the reviews on this one.

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Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 25, 2011

Really really great muffin recipe! I cut this recipe in half. I made just a few small changes, like using buttermilk instead of regular milk and adding a half teaspoon of dried lemon zest to the muffin batter. After I added the one cup of fresh blueberries to the batter, it wasn't near enough for me so I added another cup. The muffin batter made 12 regular sized muffins and 9 mini-muffins. The filling was only enough for the 12 regular muffins which was fine with me. This recipe turned out a fluffy BEAUTIFUL muffin that honestly, was on of the best blueberry muffins I've ever had. I'm very happy with this recipe. The small changes I made really only made a good recipe great.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 26, 2011

Good muffins overall. However, I was expecting a different layer of texture because of the cream cheese mixture, but the cream cheese mixture was absorbed into the rest of the batter and simply made for a moist muffin.

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JakesLady

Cooking Level: Expert

Home Town: Greenville, Indiana, USA

Reviewed: Sep. 21, 2010

These were very good. I did use frozen blueberries and wheat flour. Will be making them again. Thank you for the recipe as this was nice way to moisten up a wheat based baked good.

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Hatts

Cooking Level: Expert

Home Town: Allen, Texas, USA

Reviewed: Jul. 31, 2010

Just got through making these with my Farmer's Market blueberries...I made 9 muffins per pan so I had to bake them longer. They are excellent but next time I will add almond extract to the cream as to really put some flavor into the cream. they show very nice, alsol

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