Blueberry Cream Cheese Muffins Recipe

Name: Blueberry Cream Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Whole Wheat Pastry Flour; 1/3 cups Evaporated Cane Juice, Or Granulated Sugar; 1/2 cups Old Fashioned Rolled Oats; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 3/4 cups Plus 2 Tablespoons Low Fat Buttermilk, Well-shaken; 1 whole Large Egg; 2 Tablespoons Canola Oil; 1 teaspoon Pure Vanilla Extract; 1 pint Fresh Blueberries; 1/4 cups Neufchatel Cream Cheese, At Room Temperature; 1 Tablespoon Pure Maple Syrup; 1 Tablespoon Turbinado Sugar

Servings: persons

1-1/2 cup Whole Wheat Pastry Flour
1/3 cups Evaporated Cane Juice, Or Granulated Sugar
1/2 cups Old Fashioned Rolled Oats
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
3/4 cups Plus 2 Tablespoons Low Fat Buttermilk, Well-shaken
1 whole Large Egg
2 Tablespoons Canola Oil
1 teaspoon Pure Vanilla Extract
1 pint Fresh Blueberries
1/4 cups Neufchatel Cream Cheese, At Room Temperature
1 Tablespoon Pure Maple Syrup
1 Tablespoon Turbinado Sugar

1
Preheat oven to 375u00b0F. Grease a 12-cup muffin tin, or line with muffin cups.
2
In a large bowl, whisk together the flour, evaporated cane juice, rolled oats, baking powder, baking soda, and salt.
3
In a medium bowl, whisk together the buttermilk, egg, oil, and vanilla extract.
4
Toss the blueberries with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.
5
In a small bowl, stir together the neufchatel and maple syrup.
6
Divide the batter evenly amongst the prepared muffin cups. Make a small well in the center of each batter-filled muffin cup. Fill each well with 1 teaspoon of the sweetened neufchatel. Sprinkle each filled cup with a bit of the turbinado sugar.
7
Bake until a toothpick inserted into the center of a muffin comes out clean (cream cheese sticking to the toothpick is fine, but no raw batter), about 15 minutes. Cool in the pan for 5 minutes; transfer muffins to a wire rack to cool completely.
8
Nutritional information per serving (1 muffin):
9
160 calories, 4.5 grams total fat, 1.2 grams saturated fat, 29 grams carbohydrates, 3.6 grams fiber, 11.5 grams sugars, 3.7 grams protein

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cup Whole Wheat Pastry Flour, 1/3 cups Evaporated Cane Juice, Or Granulated Sugar, 1/2 cups Old Fashioned Rolled Oats, 2 teaspoons Baking Powder, and more.

Yes, Blueberry Cream Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Cream Cheese Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions