Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins

27
Magique 2

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

45 m servings 377 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

27
  1. 28 Ratings

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Most helpful positive review

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 the...

Most helpful critical review

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 t...

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 the...

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, whe...

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. ...

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 ...

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 t...

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.

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. Inde...

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 t...

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 ...