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Philadelphia Cream Chese Blueberry Muffins

A rich and decadent blueberry muffin recipe, made even better with the addition of Philadelphia Cream Cheese.

Ingredients

  • 1 cup all purpose flour
  • 1 cup cake flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 ounces Philadelphia Cream Cheese softened
  • 1 Tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 Tablespoons melted butter
  • 1/2 cup buttermilk I use buttermilk substitute... 1/2 tablespoon lemon juice and 1/2 cup milk
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 350°F.
  • Line muffin pan with 12 paper liners.
  • Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
  • Place cream cheese, lemon zest and vanilla into the bowl of an electric mixer. Blend until smooth.
  • Add eggs, one at a time, beating until well incorporated.
  • Slowly add melted butter and milk, blending for just a few seconds.
  • Add the flour mixture, one cup at a time, and continue mixing until all ingredients are just incorporated (do not over mix).
  • With a spoon, fold in blueberries.
  • Pour an equal amount of batter into each lined muffin cup, filling about 3/4 full.
  • Bake for 30 minutes or until golden brown and toothpick inserted into the center comes out clean.
  • (Note - I have a picky kid who will not eat blueberry muffins if the blueberries are on top. I simply halve the batter and add blueberries to one half. Fill the muffin cups half way with the blueberry batter and then fill the top portion with the non-blueberry batter.)