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


  • 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


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