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Blueberry Cream Cheese Muffins

User Rating 5 Star Rating (3 Reviews)


Blueberry Cream Cheese Muffins

Blueberry Muffins

Photo: Diana Rattray
Cream cheese makes these blueberry muffins extra special. Use a food processor for this recipe, or use an electric mixer.


  • 2 cups cake flour
  • 3/4 cup granulated sugar
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 3 ounces cream cheese, cut in cubes
  • 2 teaspoon lemon juice
  • 2 teaspoon vanilla extract
  • 2 Whole eggs
  • 1/4 cup melted butter, hot, about 175°
  • 1/2 cup milk
  • 1 cup blueberries
  • paper muffin cup liners


Adjust oven rack to middle position and preheat oven to 350°. Line the cups of a muffin tin with 12 paper liners. Set aside.

Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Whisk or stir to blend well.

Using metal blade in food processor, process cream cheese, lemon juice, and vanilla until smooth. Add eggs and process 15 seconds. Scrape down side of container with a spatula. With processor running, pour hot melted butter through food chute gradually, but within 10 seconds. Process another 10 seconds. Add milk and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 half-second pulses. Add blueberries and fold in with a spoon. Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Bake in preheated 350° oven for 30 minutes. Cool on rack 15 minutes.
Makes 12 muffins.

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Slow Cooker Recipes | Casseroles | Main Recipe Index


User Reviews

Reviews for this section have been closed.

 5 out of 5
Super Easy, Super Results, Super Taste, Member KensBestOven

I have been baking for over 40 years and I agree with CW's comments of July 17, 2010 that this recipe does not need to be complicated. You can use a regular mixer or you can do it the old fashioned way...by hand, just remember to follow the steps as you go. I also agree with 56lynne's review of July 30, 2010 (but only as an option) to add butter cream frosting to the cream cheese (about 2 tablespoons) and some lemon zest (about 1/8 teaspoon), increasing/decreasing the amounts according to individual tastes. However, the recipe as written is already a super deal. Enjoy!

1 out of 1 people found this helpful.

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