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Blueberry Cream Cheese Muffins

blueberry muffins

A homemade blueberry muffin.

Stuffed with sweet blueberry cream cheese filling.

Blueberry Cream Cheese Muffins

It’s like blueberry cheesecake in the form of a breakfast food!!!

Inspired by the recently posted Strawberry Cheesecake Dip, I spent yesterday afternoon creating 100% edible blueberry watercolor masterpieces.

Sometimes I have way too much fun in my studio kitchen.

Homemade blueberry muffins stuffed w/ blueberry cream cheese filling. These are SO good!!! https://chocolatecoveredkatie.com/2015/05/07/blueberry-cream-cheese-muffins/

How fantastic would these be for Mothers’ Day breakfast in bed?!

Blueberry Cream Cheese Muffins

FOR THE MUFFINS:

  • 1 cup spelt, white, or Bob’s gf flour (125g)
  • Just over 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp baking powder
  • only if using Bob’s, add 1/2 tsp xanthan gum
  • 1/4 cup sugar of choice or xylitol (50g)
  • pinch uncut stevia, OR 1 tbsp more sugar of choice
  • 2 1/2 tsp apple cider vinegar or white vinegar
  • 1/2 cup milk of choice
  • 3/4 tsp pure vanilla extract
  • 1 1/2 tbsp oil (or Low Fat Blueberry Muffin Recipe Here ) (15g)
  • 2/3 cup fresh or frozen-thawed blueberries (85g)

FOR THE FILLING:

  • 1 cup fresh or frozen blueberries (125g)
  • 1/2 cup cream cheese, such as Tofutti (120g)
  • 1/16 tsp uncut stevia OR 2 tbsp powdered sugar or maple syrup
  • if using stevia or powdered sugar, also add 2 tbsp milk of choice (or less for a thicker filling)
  • 1 tsp pure vanilla extract

For the blueberry cream cheese muffins: Preheat the oven to 350 F and grease a muffin tin or line with 7 liners. In a large bowl, stir together first 6 ingredients very well. In a separate mixing bowl, whisk remaining muffin ingredients except blueberries. Pour wet into dry and stir until just evenly mixed. Then add blueberries and very gently stir only until evenly mixed. (Do not over-stir, which could break the berries and turn the muffins pink!) Pour into liners and bake on the middle rack for 19 minutes or until domed with a toothpick inserted into the center of a muffin coming out clean. Let sit 10 minutes before removing from the tins. Liners pull off much more easily the next day. For the blueberry cheesecake filling: blend all ingredients in a blender or with a hand blender until smooth. Mixture will thicken as it sits and can easily be made the day before and stored in the fridge. Cut out a hole in each baked blueberry cream cheese muffin with a spoon, and fill. There will be leftover blueberry cheesecake filling… you can use the rest to top other things, like pancakes! (Or you can make a half recipe of filling if you’d prefer.)

View Blueberry Cream Cheese Muffins Nutrition Facts

LINK OF THE DAY:

Homemade Soft Pretzels

homemade pretzels

Homemade Auntie Anne’s Soft Pretzels

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Published on May 7, 2015

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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24 Comments

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  1. Abigail says

    I looked at the first picture and I thought, “This is just what I need for a treat! I’m going to make these right now!” So I did. They were awesome! 😀 I ate them while the muffins were still warm, and the mixture of warm and cool blueberries balanced out by the muffin were just amazing! My family loved them! Even though I subbed all the sugar for stevia and I still thought they were lovely! Exactly what I needed for a treat! Thank you so much Katie! 😀

  2. Maria says

    These are dreamy! And I agree, Tofutti brand cream cheese is the way to go. If you have an option, get the one with the yellow container because it’s non-hydrogenated (better for you). I make all my cheesecakes with that and everyone always raves!

  3. Elaina says

    After going blueberry picking with my family last week, I came home pining to bake and bake and bake with those blue, little sparkles! For breakfast this morning, I made the Blueberry Muffins with the blueberry cream cheese filling. My mom was happy for a “fancy treat,” as she called it, and my little sister said they made her morning “so much sweeter!” The muffins nor sauce are not very sweet, which is great for breakfast. I used white flour this first time around, but I would like to try whole wheat or whole wheat pastry flour next time to avoid the white.

  4. Nevyana says

    Hello Katie!

    I just found your blog and can’t stop reading recipes! Everything looks so tasty and healthy. I want to make vegan vanilla muffins with blueberries, but is there any way I can use only liquid stevia? (No sugar or xylitol) Thank you for the recipes! 🙂

    Best regards,
    Nevyana

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