Real Recipes From Real Home Cooks ®

blueberry cream cheese cups

Recipe by
Seattle, WA

Love these treats that are yummy & quick to grab! My kid with Crohn’s on a restricted medical diet loves them. Honey to sweeten & no crust makes them friendly to my kid on the SCD. (While milk/cream cheese made lactose-free with lactase enzyme, instead of 24 hr. culturing, is not technically SCD, we tried adding only once my kid reached remission on SCD (no meds), and they have stayed in remission while drinking/eating it. SCD yogurt made with half & half, then gotten to cream cheese consistency by dripping 24 hours with weights on top, will likely work in this recipe just as well.)

method Bake

Ingredients For blueberry cream cheese cups

  • 8 oz
    cream cheese (green valley organics makes lactose free, or use dripped scd yogurt for scd legal)
  • 1
  • 1 tsp
    almond extract
  • 1/6 c
  • blueberries (frozen or fresh)

How To Make blueberry cream cheese cups

  • 1
    A single batch makes about 10 muffin tin sized cups using a small cookie scoop with a level amount of batter, but if you triple the recipe, you can divide it equally, using heaping scoopfuls with the small cookie scoop, between 24 muffin tin sized cups (two full muffin pans). Line your muffin tins with paper liners.
  • 2
    Using an electric mixer, mix the ingredients (minus the blueberries), until smooth. Do not mix longer, as too much air whipped in makes an unpleasant texture when baked. Scoop the batter into the paper liners in the muffin tins.
  • Muffin tin, with paper liners, filled with batter topped with blueberries.
    Top each one with as many blueberries as will fit, partially poked in to the top of the batter.
  • 4
    Bake 400°F for 30 minutes. Cool to room temperature, then refrigerate. I like them best cold, like a cheesecake.