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Cream Cheese-Blueberry Muffins

Rated as 4.75 out of 5 Stars
13

"A quick yet delicious recipe that will wow your whole family!"
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Ingredients

20 m servings 210
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
  2. Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
  3. Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
  4. Bake in preheated oven until golden brown, 10 to 15 minutes.

Nutrition Facts


Per Serving: 210 calories; 10.7 26.2 3.3 47 264 Full nutrition

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Reviews

Read all reviews 25
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I have never left a review on something I made from Allrecipes.com which is almost daily. This recipe was a keeper! Hands down the best blueberry muffin recipe I have ever made, and threw away...

Most helpful critical review

Not a fan, way to light. Not like a normal muffin unless I screwed up the recipe somehow.

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I have never left a review on something I made from Allrecipes.com which is almost daily. This recipe was a keeper! Hands down the best blueberry muffin recipe I have ever made, and threw away...

8.16.16 Followed the recipe exactly as written, and I wouldn't change a thing. These muffins were just loaded with blueberries and bursting with sweet, fresh fruit flavor. They were some of ...

This was doubling the recipe: Doubled everything in recipe except below follow instead: Used 8oz cream cheese plus 1/3 c sour cream instead of whipped cream...

Really good! They are moist, but light . . . and not too sweet. I did need to bake these a little longer - closer to 20 minutes. I never know how full to fill the muffin cups. I filled mine abou...

I rated it a 5 out of 5 stars. I thought that it was an amazing recipe and I wouldn't change the recipe at all. I feel like the number of blueberries was just right for the recipe.

Not a fan, way to light. Not like a normal muffin unless I screwed up the recipe somehow.

With blueberries out of season I ended up using frozen ones. After thawing I dried them on paper towels as much as possible and added them at the very end and they worked relatively well, can't ...

Used heavy cream and everything turned out beautifully but yes, baking time is almost double that stated in the recipe! 20 minutes at least!

I'm writing these immediately after tasting. Best muffin I've ever had. I whipped the cream cheese like crazy and sifted the flour twice to get a light texture. I also used soy milk instead of c...