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Cream Cheese-Blueberry Muffins


"A quick yet delicious recipe that will wow your whole family!"
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20 m servings 210 cals
Original recipe yields 12 servings

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  • Prep

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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 g fat; 26.2 g carbohydrates; 3.3 g protein; 47 mg cholesterol; 264 mg sodium. Full nutrition

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Read all reviews 14
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I have never left a review on something I made from 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 ...

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...

Wow! I’m so glad I made these, they’re perfect! Super moist and delicious without being too sweet. Made these with my kids and they love them too. We used heavy cream instead of table cream and ...

Made them twice. Used a little bit less of blueberries for the second time as it was way too soggy at first. Also took 20-25 mins in the oven to get them done.

Don't change a thing!! This is hands-down the best muffin I've ever made.

Everyone loved these. Did not change anything. Very moist and tasty. will make again.

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...

moist, delicious & amazing. just had to increase the baking time to 25 minutes.