Blueberry Cream Muffins

Teresa Jacobson


This recipe is an amalgamation of 3 different recipes. I took the things that I liked from each one and combined them to get this dreamy creamy muffin!


★★★★★ 1 vote

6 jumbo
25 Min
25 Min


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1 3/4 c
3/4 c
3/4 tsp
baking soda
1/4 tsp
1 c
plain or vanilla yogurt
6 Tbsp
butter, melted (no substitutions)
1 large
1/2 tsp
almond extract
2 Tbsp
half and half, heavy cream, evaporated milk, or milk


8 oz
neufchatel or cream cheese, room temp.
1/4 tsp
almond extract
1/2 c
powdered sugar
blueberry preserves (or jam of your choice)

How to Make Blueberry Cream Muffins


  • 1Preheat oven to 350 degrees F. Coat muffin tin with nonstick spray or line with paper muffin cups.
  • 2In a bowl, combine softened cream cheese, almond extract and powdered sugar; set aside.
  • 3In a large bowl, whisk together yogurt, melted butter, egg, almond extract and half & half; set aside.
  • 4In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir dry ingredients into yogurt mixture just until moistened.
  • 5Spoon batter into prepared muffin cups filling half full.
  • 6Top each batter filled cup with about 1 T. of cream cheese mixture and 1 tsp of preserves; top with remaining batter.
  • 7Bake in preheated oven for about 25 minutes or until toothpick comes out clean and tops are golden.
  • 8Standard size muffins: about 20 minutes
    mini loaf pan: about 35-40 minutes
    standard loaf pan: 50-60 minutes

Printable Recipe Card

About Blueberry Cream Muffins

Main Ingredient: Flour
Regional Style: American

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