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A delicious blueberry muffin recipe made with cream cheese, eggs, and heavy cream that give the muffins a moist, creamy texture.

These muffins also have a cinnamon sugar topping that makes them extra special.

You will eat more than one of these special blueberry cream cheese muffins. You may need to make a double recipe, as these muffins will disappear quickly!

Serve these blueberry muffins warm for breakfast or brunch. Like this blueberry muffin recipe? View more like this.
This blueberry muffin recipe is from my mom's recipe box.

Prep Time: 15 minutes

Baking Time: 30 minutes

Ingredient List:

4 oz. softened cream cheese
1 Tablespoon of fresh lemon juice
2 Teaspoons of vanilla extract
2 eggs
1/2 cup heavy cream (can also use whole milk)
4 Tablespoons butter, melted
2 cups flour
3/4-cup of granulated sugar
1-1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/8 teaspoon salt
1-1/4 cup blueberries (fresh or frozen)

Sugar Topping Mixture:

2-1/2 Tablespoons of sugar
1 teaspoon of cinnamon

Instructions:

Step 1: Your oven should be preheated to 350 degrees.

Step 2: Line muffin tins with cupcake liners or grease and flour the muffins tins and put aside.

Step 3: In a mixer bowl, beat the softened cream cheese along with the vanilla and fresh lemon juice until it is smooth and there are no lumps.

Step 4: Beat in each of the eggs one at a time.

Step 5: Mix in the heavy cream and butter and stir until well blended.

Step 6: In a separate bowl, combine the five dry ingredients. Sift together.

Step 7: Beat the dry ingredients into the cream cheese and carefully fold in the blueberries.

Step 8: Ladle the batter equally into the muffin tins, each about 75% full.

Step 9: Sprinkle the tops of the muffins with the sugar mixture.

Step 10: Bake for 25-30 minutes until the muffins are lightly golden brown.

Makes 12-16 blueberry muffins.

Find a wide selection of recipes for muffins, biscuits, Johnny Cakes, spoon bread and more in this Old-Fashioned Muffin Recipes Cookbook.

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