Blueberry Muffins with Cream Cheese

October 8, 2011 10 Comments

Another muffin recipe coming your way! The Blueberry Muffin, everybody’s favourite, now coming with a twist. ;) I am trying not be too boring so I added some cream cheese and a bit of blueberry jam to the “regular” recipe. Oh, and… I finished the whole tray the very same day. :)  Enjoy!

Preheat oven to 400° F / 200° C. Place paper liners on the bottoms of your muffin tray. If you don’t have paper liners, just oil or butter the tray well, so they don’t stick.

In a medium bowl, mix together the flour, salt, baking powder and cinnamon. When you think everything is well incorporated, add the sugar and zest from one lemon, and mix them well again.

In a separate bowl, mix vegetable oil, egg, milk and vanilla extract together. Next, slowly incorporate the wet ingredients (oil and milk stuff) into your flour mixture (flour, cinnamon, zest) but do not over mix. You can also add blueberries.

Now get the cream cheese filling ready. In a small bowl, mix together the 3 tbsp cream cheese, 1 tsp lemon zest, and 1 tbsp sugar until smooth. Fill each cup half way through with half of the muffin batter.

Next add 1 tsp of cream cheese filling into each cup and cover with the remaining batter. I also added about ½ tsp of blueberry jam as an experiment, and it really worked but it is totally up to you.

Bake these beauties for 15-20 minutes and enjoy. :)

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Blueberry Muffins with Cream Cheese

Rating: 51

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Blueberry Muffins with Cream Cheese

Ingredients
    Batter
  • 1½ cups Flour, all purpose
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ¼ tsp Cinnamon
  • ½ cup Sugar
  • zest from 1 Lemon
  • ¼ cup Vegetable Oil
  • 1 Egg
  • ⅓ cup Milk
  • 1 tsp Vanilla Extract
  • 1 cup Blueberries, fresh
    • Cream Cheese Filling
  • 3 tbsp Cream Cheese
  • 1 tbsp Sugar
  • 1 tsp zest from Lemon

Preparation Instructions

Preheat oven to 400° F / 200° C. Place paper liners on the bottoms of your muffin tray. If you don’t have paper liners, just oil or butter the tray well, so they don’t stick.
In a bowl, mix together the flour, salt, baking powder and cinnamon.
Add sugar and zest from a lemon to the flour mixture and mix them well again.
In a separate bowl, mix vegetable oil, egg, milk and vanilla extract together.
Slowly incorporate the wet ingredients (oil and milk stuff) into your flour mixture (flour, cinnamon, zest) but do not over mix.
Add blueberries to the mixture.
Get the cream cheese filling ready. In a small bowl, mix together the 3 tbsp cream cheese, 1 tsp lemon zest, and 1 tbsp sugar until smooth.
Fill each cup half way through with half of the muffin batter.
Next add 1 tsp of cream cheese filling into each cup and cover with the remaining batter. I also added about ½ tsp of blueberry jam as an experiment, and it really worked but it is totally up to you.
Bake these beauties for 15-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let them cool off on a cooking rack.

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Comments

  1. Cyndeehule says:
    October 9, 2011 at 9:57 pm

    Hey! I love your website! If you are interested in ideas, my website is vegan, and vegetarian gourmet food! http://gangybuffet.com/
    I am a college student journaling my way through cooking.

    Reply
  2. Alix says:
    February 26, 2012 at 12:38 pm

    We tried this recipe last night and these were delicious! Adding this recipe to our weekend rotation :)

    Reply
  3. Nat says:
    May 5, 2012 at 11:52 pm

    Nice recipe :) I love blueberry muffins… Such a great snack.
    Here’s another recipe you might like.
    http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/
    Thanks for sharing.
    Nat

    Reply
  4. Laura Gibson says:
    January 25, 2013 at 4:13 am

    Hi there,

    This recipe looks lovely! I was wondering if you had the recipe in grams/mls – I am from England and I’m not too sure what cups are!

    Thanks!

    Reply

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