Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins

Magique 2

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

Ingredients 45 m {{adjustedServings}} servings 377 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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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.
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Cream cheese and whipped cream make this frosting addictive.

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Reviews 27

  1. 28 Ratings


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!!

Pam Ziegler Lutz

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.


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.