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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.
These delicious muffins are easy to make and so yummy! When blueberries are in season, you can use fresh blueberries but otherwise frozen works just as well. The cream cheese adds a creamy flavour – a bit like a scone with jam and cream.
These silicone muffin trays are my favourite, so easy to get muffins out, no need for patty cases, which is less waste and saves money!
Ingredients
Equipment
Method
- Preheat oven to 180°C, fan forced.
- Line a 12 hole muffin pan with muffin cases, or use a silicone muffin tray.
- Place flour and sugar in a bowl.
- Create a well, add milk, butter, egg and vanilla, stir to combine.
- Gently fold blueberries through the mix.
- Fill each muffin hole halfway with mixture.
- Place two cream cheese cubes into the centre of each.
- Dollop 1/2 teaspoon of blueberry jam on top of each.
- Cover muffins with the remaining mixture, enclosing the jam in the centre.
- Bake in oven for 15 – 20 minutes.
- Allow to cool in muffin tin for 5 minutes then cool further on wire rack.
7 comments
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!
Yum! Making these for afternoon tea!
I’m looking forward to teaching my daughter to make these for her lunch box.
What could I use instead of egg ? That doesn’t dry it out. TIA
I’m unsure sorry Donna, however you may like this page, filled with loads of egg free recipes: https://theorganisedhousewife.com.au/recipes/egg-free/egg-free-recipes/
Hi.
I am interested in making a few of your recipes & am trying to print them to save,but it won’t let me??
Regards Lizzie
Hi Lizzie, I just tested printing and saving this Blueberry Cream Cheese Muffins recipe. I was able to print it by clicking on ‘Print recipe’. You should also be able to to choose ‘Save as PDF’ to save a copy. Hopefully that works!