Blueberry Cream Cheese Muffins

by Katrina - The Organised Housewife

These blueberry cream cheese muffins give a great pop of flavour with a delicious creamy centre.  They freeze well, perfect to make when you have friends visiting for morning tea.

Place a tablespoon of batter into each muffin case, add a cube of cream cheese, dollop of jam and top with remaining batter.



Blueberry Cream Cheese Muffins

  • Author: Katrina
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 1x
  • Category: [url href=""]Muffins[/url]


  • 2 1/4 cups self-raising flour, sifted
  • 1/2 cup caster sugar
  • 100g butter, melted and cooled
  • 2/3 cup milk
  • 2 eggs, lightly whisked
  • 1sp vanilla extract
  • 150g fresh or frozen blueberries
  • 60g cream cheese, cut into 12 cubes
  • 1 1/2 tablespoons blueberry jam


  1. Preheat oven to 180C
  2. Lightly grease a 12 hole muffin pan
  3. Place flour and sugar in a bowl
  4. Add milk, butter, egg and vanilla, stir to combine
  5. Gently stir in blueberries
  6. Fill each muffin hole half way with mixture
  7. Place a cream cheese cube into the centre of each mixture
  8. Dollop 1/2 teaspoon of blueberry jam on top of each
  9. Cover muffins with remaining mixture
  10. Bake in oven for 15 – 20 minutes
  11. Allow to cool in muffin tin for 5 minutes then cool further on wire rack

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Lucy @ Bake Play Smile September 22, 2013 - 8:37 AM

How delicious! This is a really great idea! And I love that it doesn’t have tooooo much cream cheese in it… very yummy but still a little light!

Candace Brook September 30, 2013 - 10:05 AM

Yum! Making these for afternoon tea!

Briohny February 24, 2015 - 11:11 AM

I’m looking forward to teaching my daughter to make these for her lunch box.

Donna March 16, 2016 - 3:46 PM

What could I use instead of egg ? That doesn’t dry it out. TIA

Katrina - The Organised Housewife March 17, 2016 - 7:39 AM

I’m unsure sorry Donna, however you may like this page, filled with loads of egg free recipes:


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