Blueberry Cream Cheese Muffins






My mother came back from a shopping trip with a Bobbi Brown smokey eye kit for my sister and a giant muffin pan for me. Nice.

This recipe either makes 6 huge, coffee-shop muffins, or 12 normal ones. I decided to use cooking spray and not muffin cases as I don’t like the ridges they create on the muffins. Perfect for breakfast, brunch or even midnight. Enjoy.


  • 260g flour
  • 200g butter
  • 140g cream cheese (cubed)
  • 160g brown sugar
  • 4 eggs
  • 200g blueberries
  • 2 tsps baking powder
  • ½ tsp bicarbonate of soda
  • 2 sprinkles of salt



  1. Set oven to  170°C (340°F)
  2. Beat the butter until soft
  3. Add the sugar and salt and combine
  4. Add the eggs one at a time stirring to combine. Mix well
  5. Sift in the flour, baking powder & bicarbonate of soda
  6. Add in half the cream cheese and blueberries
  7. Divide between the muffin cavities
  8. Sprinkle over the remaining cream cheese and blueberries
  9. Bake for 25 minutes

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