Blueberry and Cream Cheese Muffins

Summer is sadly starting to fade away, but not before one last hurrah! What you'll be seeing on the blog is some end of summer treats, like these muffins, along with some dinners and elegant outfits all while transitioning over into Fall. To say I'm excited for the new season ahead is putting it mildly, Fall has always been my favorite time of the year. Anyway, I digress, back to the carefree whimsical season of Summer. Today I want to share with you a recipe I recently made for dessert when my dad comes over for our weekly dinner parties at my house. These are not your typical blueberry muffins either. What makes them so special is the cream cheese nestled in between the bottom and top layers and the dollop on top. Without further ado, here is the delicious recipe sure to make your end of summer celebrations quite special.

blueberry & cream cheese muffins

What you'll need:

  • 7 tbsp unsalted butter
  • 3 tbsp coconut oil
  • 1 cup plain greek yogurt
  • 2 tsp vanilla extract
  • 3 large eggs
  • 3 1/4 cups all-purpose flour (I use gluten free)
  • 1 tbsp baking powder
  • 1 cup superfine sugar
  • 1/4 tsp fine salt
  • 6 oz blueberries
  • 4 oz cream cheese


  • Line a muffin pan with wrappers or spray with Pam for baking; preheat oven to 400 degrees. Melt butter in a medium pan over low heat. Remove from heat; whisk in oil, yogurt, vanilla, and eggs. Sift flour and baking powder into a large bowl, stir in sugar and salt, then make a well in the middle.
  • Pour the yogurt mixture into the flour well. Lightly fold in the dry ingredients into the wet using a rubber spatula until the mixture has just come together. Pour in the blueberries, working them into the batter with the bare minimum of stirring. The mixture should still look lumpy.
  • Spoon half the batter into the prepared baking pan (or cups if using.) Then dot about 1/2 tsp of the cream cheese on top of the batter in each half-filled muffin cup. Add remaining batter, then another 1/2 tsp of cream cheese on each muffin. Bake the muffins for 18-20 minutes, or until golden. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
blueberry & cream cheese muffins