Cream cheese adds extra moisture to this blueberry muffin recipe. Bursting with blueberries, enjoy these muffins for breakfast or with a cup of afternoon tea.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup blueberries
2 cups flour, divided
3/4 cup plus 1 Tbsp. sugar, divided
1-1/2 tsp. Magic Baking Powder
1/4 tsp. salt
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 cup milk
1/4 cup butter, melted
1 Tbsp. fresh lemon juice
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How do I make it ?
Heat oven to 375ºF.
Toss blueberries with 2 Tbsp. flour. Mix remaining flour, 3/4 cup sugar, baking powder and salt in large bowl.
Beat cream cheese, milk and butter until blended. Add eggs and lemon juice; mix well. Add to dry ingredients; stir just until blended. Gently stir in blueberries.
Spoon batter evenly into 12 muffin cups that have been sprayed with cooking spray. Sprinkle with remaining sugar.
Bake 20 to 22 min. or until toothpick inserted in centre comes out clean. Cool in pan 5 min., remove muffins to wire rack; cool completely. Store in airtight container up to 2 days.
Kraft Kitchen Tips!
Substitute blueberries with your favourite berries, such as raspberries or blackberries.
For extra flavour, add 1 Tbsp. grated lemon zest to the batter.
Calories From Fat
% Daily Value
Total fat 8 g
Saturated fat 5 g
Cholesterol 55 mg
Sodium 180 mg
Total carbohydrate 33 g
Dietary fibre 1 g
Sugars 16 g
Protein 4 g
12 servings, 1 muffin (75 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.