Blueberry Cream Cheese Muffins

From: Chef #1440375

On Nov 8, 2009

Delicious recipe. I used canned blueberries and increased the recipe by 50 percent so it yielded 24 muffins. I also used Tofuti's brand of milk-free cream cheese.

From: Blue Peacock

On Sep 6, 2009

These muffins were good. In addition to the vanilla extract and lemon juice, I added about 1/2 teaspoon each of butter flavoring and almond extract and added 1/4 cup extra sugar to the batter. My husband enjoyed these muffins quite well. Thank you Kim127 for sharing this recipe.

From: MammaBear23

On Mar 28, 2007

Mmmmmm...light, tasty and not overly sweet. So easy and quick to put together. I did have to put the batter in the fridge for a few hours before baking so I left the berries out and only omitted 1 of the 2 Tbs of flour. (I used berries I had frozen from last year) While my oven was pre-heating I tossed the berries with 1 Tbs of flour. Used a ice cream scoop to fill the baking cups and placed the berries on top. I ended up with berries nicely distributed throughout. A slightly crispy but tender top. The highest praise I could give you from this household is the fact that my son believes these were made for HIM! He has been monitoring the muffin count since they came out of the oven. I have been told that these are the ones to make from now on by the Blueberry Muffin King!

From: MAK #3

On Jun 13, 2009

Very yummy! I added a little extra lemon juice, vanilla, sugar, and some cinnamon just to make sure it had enough flavor as suggested by some of the other reviews. Will definitely make these again. They totally melt in your mouth.