Blueberry Cream Muffins.

Blueberry Cream Muffins.

I made these delightful dessert muffins two nights ago, and they were a perfect breakfast yesterday morning. The boys and I love fresh blueberry muffins, and when I found a recipe that incorporated a little cream cheese ‘surprise’ into it, I knew I had to give them a go. :-)

The muffin’s bread smells almost like pancake mix when held right under your nose (right before you take a bite, if you can imagine), and that gives me such a pleasant scent memory. Diving straight in, it’s less a muffin and more an ode to blueberry zing and hints of sweet cream.

Blueberry Cream Muffins


  • 4 cups all-purpose flour
  • 1 cup sugar
  • 6 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 2 cups milk
  • 1/2 cup butter, melted
  • 2 cups fresh blueberries


  • 8oz. cream cheese, softened
  • 1 egg
  • 1/3 cup sugar

In a large bowl, combine the flour, sugar, baking powder, and salt. In a medium bowl, beat the eggs, milk, and melted butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 rounded tablespoonfuls into greased muffin cups.

In a small bowl, beat cream cheese, egg, and sugar; place about 1 tablespoonful in the center of each muffin cup (do not spread). Top wit remaining muffin batter. Bake at 375° for 22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 dozen muffins (I sent half of them to work with Philip the following night.)

** If you decide to use frozen blueberries, do not thaw them first. They’ll become too mushy and they’ll turn your entire batter purple instead. I used fresh, but sometimes it’s very pricey to buy fresh blueberries.

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I’m Nicole, and I’m glad you’ve stopped by my little corner of the web! I’m a former Air Force wife whose passions are baking, cookie-making, and photo-taking… all to the benefit of my loves – my family! C’mon in to…read more.


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